KAI Yakitori

Such a rip off! Just a casual dining without alcohol and it was $390 per pax! Come on guys! Way overpriced! Boycotting this joint for sure!

I went there by myself, and the Owner does not welcome walk in as no reservation. He told me all full, when the restaurant is pretty empty. I think they only welcome ppl they know. Doesnt recommend. Gesture is rude.

4.5 stars! Kai Yakitori is one that won’t disappoint and will have you coming back for more. The place is cosy and the hospitality fantastic. Watching Chef Jeffrey grill the skewers over binchotan was pretty mesmerizing; I’m not sure if it was the anticipation of the food or just simply watching the process. Predominantly chicken and vegetables, Chef Jeffrey also had beef, pork, seasonal produce and staples to serve. My faves of the night were the chicken sashimi, chicken oyster, nodoguro and the broth (boiled for min. 12 hours daily) made for his ramen. Food aside, he’s got a small but fab collection of sake. Shiok Maximus! ?

Extremely happy we decided to eat here while walking by. Everything was excellent and we especially loved the chicken liver and chicken skin. Skin was expertly grilled to crispy perfection. Bar seating made for great conversation with the Chef Jeffrey - thanks so much!

Food was good but price wise is too high. Very small place but overall cosy.

Its my X numbers of time returning to KAI for their food. KAI serves high quality Japanese yakitori. Loves their chicken skin and heart. Service staff and chef are friendly. Love the open kitchen concept where you can see the chef prepare the food. The chef put in so much effort to get the food ready and serve to my front. Do check with the service staff on what are the items not in menu. May have hidden gems.

Definitely a must try place but it is pricey. In current times, most dinning places of such quality have all increased in price.

Where Yakitori is an art. Watching Chef-owner Jeffery Chai 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 a reservation at @kaiyakitorisg is impossible to secure unless you know a regular customer who decides to invite you along (so yes, I owe my friends a huge thank you). Ordering alcohol is a must here and even though I can’t drink much, I have to admit yakitori and alcohol are 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. Here’s a recap: 1. Steamed Japanese Pumpkin - The appetiser warmed our bellies nicely with its gently sweet softness. 2. Seasonal Vegetable - The Yellow and White Corn were ridiculously juicy and sweet. 3. Japanese Tofu - Lightly grilled, the slightly firm beancurd was lovely. 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 pale green mess. 5. Soriresu / 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. 6. Chicken Thigh and Scallions - I’ve never eaten this elsewhere that can rival the exquisiteness of theirs. 7. Wings - Plump and golden-brown, the crispy-skinned mid-joints had me craving for more. 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’s hands is beyond me. I fell truly, madly, deeply in love and had to get a second round. 10. Japanese Zucchini - This was stellar. 11. Cherry Tomatoes - They gushed under the lightest pressure. Yums. 12. Eringi - Smoky and meaty, the King Oyster Mushrooms were so good. 13. Quail’s Eggs ($6.50) - These babies were lusciously lava-like in the middle. 14. Tsukune - Looser-packed but highly textural giant meatball that’s so pure in tastiness, it didn’t need the usual 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) - The white chicken soup was so decadently rich, it left my lips sticky. I loved the noodles with a smidgen of yuzu kosho mixed in. The Oyako Don looked really mouthwatering too - I’ll have to get that on my next visit. 17. Sasami / Chicken Fillet - Chef Jeffery grilled the meat until only about 30% cooked, so the pretty pink chunks of meat were velvety soft and yielding. Remarkable! I am sure besides Chef’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.