Kai Yakitori (Orchard Plaza)

Watching Chef-owner @chaijeffery1109 at work is captivating as he moves smoothly with an easy confident precision. And each skewered item that comes off his Wakayama Kishu Binchotan grill is so breathtakingly perfect, every first bite will leave you gasping in wonder.
Before I go on, I should mention that reservations at @kaiyakitorisg are impossible to secure unless you know a regular customer who decides to invite you along (so yes, I owe Christopher @eechong and @cordeliahan a huge thank you for giving @huatkaliao and I their spare 2-pax slot).
Ordering alcohol is a must here and even though I can’t drink much, I have to admit Yakitori and alcohol is a match made in gastronomic heaven. We shared a wonderful bottle of Sake but I was told they do super legit Highballs too, so those are on my wishlist now.
As this was our first ever visit, I did go a bit mad with the ordering (and this was on top of the items Christopher had already chosen for us). So for the record, here’s a recap of what stretched our bellies:

1. Steamed Japanese Pumpkin - The complimentary appetiser warmed our bellies nicely with its gently sweet softness.
2. Seasonal Vegetable - Because I can never get enough of corn, it was imperative for us to have the Yellow and White Corn. No regrets - they were ridiculously juicy and sweet.
3. Japanese Tofu - Lightly grilled, the slightly firm beancurd was a lovely nibble.
4. Avocado and Smoked Chicken with Baguette ($12) - This left my jaw on the floor. I couldn’t and still can’t, fathom how much smokiness and flavour existed in the unassuming pale green mess.
5. Soriresu or Chicken Oyster ($6.50) - We each had one of the pair of oyster-shaped dark meat flanking the backbone of the chicken. Sensuously smooth, tender and oh-so-juicy, Chef Jeffrey’s grilling ensured the skin was unbelievably crisp as well. We were amply rewarded when we followed the instructions to pop the whole thing into our mouths to maximise the pleasure.
6. Chicken Thigh and Scallions - I’ve never eaten this yakitori elsewhere that can rival the exquisiteness of theirs.
7. Wings - Plump and golden-brown, the crispy-skinned mid-joints had me craving for seconds but I held back, knowing even more exciting stuff was coming.
8. Hearts - These were hands-down, the juiciest and most tenderly cooked of the chicken’s organ I’ve ever eaten.
9. Bonjiri (Tails) - How a piece of springy flesh where a chicken’s tail-feathers spring from can become so fantastically delicious in Chef @chaijeffery1109’s hands is beyond me. I fell truly, madly, deeply in love and had to get a second round later.
10. Japanese Zucchini - I do adore grilled vegetables and this turned out stellar.
11. Cherry Tomatoes - The trio gushed under the lightest pressure. Exactly how I love my tomatoes.
12. Eringi - Smoky and meaty, the King Oyster Mushrooms were yums.
13. Quail’s Eggs ($6.50) - Lava-like, these piping hot babies were luscious in the middle.
14. Tsukune - Theirs is a looser-packed but highly textural giant meatball which is so pure in tastiness, it doesn’t need the usual side of egg yolk for dipping.
15. Kawa (Skin) - Chef Roy did a little trick of fanning the skewers after they were grilled. It’s suppose to help the remaining oil and moisture to evaporate, and thus, dry the pieces of skin more and render them extra crispy. I can vouch for the effectiveness.
16. Ramen Awase ($10) - My closing carb was a special bowl of noodles in a white chicken soup so decadently rich, it left my lips sticky. I loved it with a smidgen of yuzu kosho mixed in. Christopher’s Oyako Don looked really mouthwatering too - I’ll have to get that on my next visit.
17. Sasami (Chicken Fillet) - Chef-owner Jeffrey grilled the meat until they were only about 30% cooked, so the pretty pink chunks were velvety soft and yielding. Remarkable!

I am sure besides Chef Jeffery’s expert technique and experience, the very expensive Japanese Binchotan he uses at Kai Yakitori contributes significantly to the superior quality and taste of the food. When I examined it closely, it felt very clean to the touch (no reside was left anywhere) and had a metallic sound when I hit one piece against another.
Thank you so much again for spoiling us with your elevated art of Yakitori, Chef. This is a dinner I will be raving about for a long time to come.

Incredibly hard to book yakitori joint. There’s only counter seats so not that conducive for bigger groups unless you book the entire place 😆 (didn’t really count but think there’s like 12 seats)

I like their oyako don, egg is done perfectly runny. Their chicken soup is a good order to start before their sticks of well grilled arrived.

Rice bowl with chicken and eggs

Delicious... best dish of the meal.

From Kai Yakitori, which had moved into the premises of now-defunct Otowa at Orchard Plaza.

Whilst serving up pretty stellar Yakitori sticks, the Oyako Don at Kai Yakitori is a true stunner of its own — a dish that is almost a game changer in its own right. Coming in a portion slightly smaller than usual at $10++, the Oyako Don is unlike another. Sitting above the pearly, short-grained rice is the egg and chicken simmered in dashi broth as well as a sous-vide egg; the former being all runny and flavourful with a distinct note of the dashi broth that's absolutely delicious with its savouriness — the chicken chunks being all tender and succulent while incredibly flavoursome. The sous-vide egg was also amazingly fresh and runny as well; the yolk carrying its own natural flavours pretty evidently. Really enjoyed the Yakitori sticks and the produce used in the food served here; the Oyako Don being really on point and to die for. A pretty divine bowl that changes the perceptkon of the Oyako Don of the usually simple, comforting dish into a gourmet variant, and one that I am most likely to develop specific cravings for pretty soon — a must try!👌

Would you try this? I first had chicken sashimi in Japan, and I love it very much. I like that it's smooth, firm, yet it could be cut through with the teeth very easily. So imagine my excitement when I saw it at Kai Yakitori, which took over the space from the previous Otowa.
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Compared to the ones I had in Japan, this should be much easier to stomach, as it's served in an acidic sauce. Still very good, and I ordered two bowls of this.
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Don't try this at home: Only very few chicken meat can be eaten raw. Those from our markets and supermarkets must be cooked.
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