We are no strangers to yakitori, nor the concept of omakase. The lethal combination of both though, doesn't just elevate the former, but gives the smoke and fire show its rightful stage. Contrasted against a dramatic obsidian backdrop, the phases of white fumes from wispy strands to billowy clouds become a performance. It's all well contained, because the air hints at nothing besides the aroma of sizzling food.
Chef Shyong tucks a decade of yakitori experience under his belt including his time at the renowned Shirokane Tori-Tama, and serves alongside Chef-proprietor Desmond Fong, who helms sister brands Sushi Yujo and SHINRAI.
It's why word choices like 'succulent' can be accurately used to describe common white meat here. The consistency in optimal tenderness will make it hard not to benchmark other versions of poultry you'll ever consume against it. Seared with salt and flame; yet glistening with juice.
If you're squeamish over innards, get over it. As someone who has had boiled sheeps’ tongues (whole, uncut) in Mongolia, take my word when I say roasting is the best way to enjoy
unconventional parts. Plus, trying chicken neck, tail and heart does suggest zero-waste
gastronomy, if anything.
Japanese cuisine to the local palate feels incomplete without sashimi, which the restaurant satisfies with an exquisite chutoro carpaccio topped with caviar, and a gold-dusted uni truffle brioche. Menus begin at a highly affordable SGD48 for lunch and go up to SGD198 for dinner. Customary for omakases, they evolve according to chef recommendations, and end with fresh fruit that is unmistakably Japanese produce.
Sapōto is located at Amara Singapore #02-26.
