As I stepped into Yakitori ONE (鳥萬), nestled in Suntec City Mall, I was instantly greeted by a warm and inviting atmosphere. There’s something special about a place where you can watch the chefs work their magic right before your eyes.
The open kitchen concept at Yakitori ONE isn’t just a design choice; it’s a conversation:
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The space itself feels alive, with the sizzle and crackle of the grill creating a sense of anticipation. And I, for one, can never resist the allure of food being prepared with such care and attention.
To kick off the evening, we were welcomed with Yakitori ONE’s signature YakiONE Highball—a refreshing cocktail made with Scottish whisky and hawthorn fermented for over 48 hours.
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Tangy, slightly effervescent, and with a delicate sweetness, it set the perfect tone for the evening ahead. As the chef explained the drink’s components with a twinkle in his eye, I knew I was in for more than just a meal. I was about to experience a journey through flavour, culture, and warmth.
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From the moment we were welcomed, I could feel the energy of the place—the kind of relaxed energy that lets you know you are about to enjoy something really special. The chefs weren’t hidden behind counters; instead, they were front and center, ready to share their passion with anyone willing to listen. And, of course, I did.
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A popular Beijing yakitori specialist, Yakitori ONE has now debuted its first overseas restaurant in Singapore, bringing an extraordinary dining experience that celebrates every part of the chicken, from head to tail.
From the giblets to the neck meat, heart aorta, trachea, and boneless wing tip, the menu highlights rare and unique chicken cuts. Each skewer is meticulously prepared with skillful temperature control of the grill, which brings out the best in every bite.
A Personal Touch with Every Bite
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The beauty of Yakitori ONE is its combination of two seemingly simple concepts: yakitori and omakase. But don’t be fooled; there’s nothing simple about what’s happening here.
The dishes, while grounded in tradition, have a playful twist, always encouraging you to savour each bite, linger over the textures, and truly appreciate the ingredients. The experience is designed to be immersive—each dish, each skewer, a little story in itself.
To begin, the Chutoro with Grated Foie Gras & Uni was an absolute treat. The chutoro simply melted in my mouth, followed by a burst of delicate flavour that lingered beautifully.
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It’s not often that I’m so taken by the purity of a dish, but this one was a true delight—a harmonious blend of silky fish, luxurious foie gras, and fresh uni, all coming together like a mouthwatering combination of the freshest flavours.
Next came the Snow Crab with Caviar & Yuzu Jelly. I hesitated to mix it at first because of how beautifully it was presented, but following the chef’s recommendation to mix it up was a decision I’ll never regret. The sweet, delicate crab paired so wonderfully with the cold, refreshing zing of yuzu jelly. The caviar added a satisfying depth, elevating the whole dish, and it was a delicate dance of flavours that was simply unforgettable.
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Now, onto the yakitori. Each skewer was a lesson in simplicity, elevated by the finest ingredients and the skilled hands of the chef.
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The Thigh was impossibly juicy, while the Cartilage was crunchy with a surprising texture that was a joy to eat. Yakitori ONE goes one step further with the cartilage, wrapping this prized part in skin from the chicken breast, creating a crispy, moreish package.
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As you bite into it, you get these delightful pops of salt, and the crunchy cartilage within adds a whole new layer of texture that’s both satisfying and fun. It’s a dish that plays with your senses in the best way.
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The Wings were another highlight. Salt-grilled in the traditional way, they were made using plump, bone-in French free-range chicken, bred for over 150 days.
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This made all the difference—the higher fat content meant the skin turned beautifully crisp over the binchotan charcoal, while the meat remained juicy and packed with natural sweetness. But what made the experience even better was the chef’s little trick—he demonstrated the easiest way to debone the wings in one quick motion, making it effortless to enjoy without the usual mess.
It’s these little moments that make the dining experience feel personal and fun.
Another skewer that stood out was the Shishito Pepper—perfectly blistered on the grill, giving it a slightly smoky char while retaining its natural sweetness. There was a subtle umami depth that made it the perfect palate cleanser between the richer meats.
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But the real star for me was the Tsukene, those tender minced chicken meatballs, brushed with sauce and served with a pasteurized egg yolk. Dipping them into the yolk was an indulgence—rich, savoury, with a slight sweetness that danced on my palate. It’s a dish that hits every note perfectly, and it left me craving more.
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As we moved through the Gizzard, Heart Aorta and Chiba Sweet Potato it became clear that each skewer was thoughtfully prepared—nothing was rushed, nothing was forced.
The Heart Aorta, in particular, was tender and rich, with just the right amount of smokiness from the grill.
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The Mentaiko Zucchini, presented like a lollipop, offered a creamy, comforting contrast to the more savoury bites, balancing the meal beautifully.
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A Moment of Magic: Presentation at Its Best
One of my favourite moments of the evening came with the Nodoguro and Sakura Ebi Don. Even though we had been so well-fed, the presentation of this dish was so magical that it deserved to be savoured.
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When the lid was lifted, a cloud of steam swirled out, enveloping the table in a moment of anticipation. It wasn’t just a dish—it was an experience. The soft, fluffy rice paired so well with the delicate fish and the umami of the sakura ebi, and it was the perfect end to the meal.
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And just when I thought the meal couldn’t get any better, the evening ended with the perfect sweet note—grilled pineapple and melon dessert.
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The caramelised edges of the pineapple brought out its natural sweetness, with a smoky, slightly tangy contrast that made it incredibly addictive. The melon, cool and juicy, was the ultimate refreshing finish, the kind that lingers in the best way after a long, indulgent meal.
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An Intuitive, Lively Atmosphere
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What makes Yakitori ONE truly shine isn’t just the food; it’s the atmosphere.
There’s a vibrancy to the place that matches the energy of the chefs. Whether you’re enjoying a lively evening with friends or having a more intimate, cosy dinner with someone special, the vibe shifts to meet your needs.
The chefs are intuitive—they’ll engage in conversation when you want it, or give you space when you need it. There’s a balance to their warmth that makes the dining experience feel personal and welcoming, without ever feeling overbearing.
For the night owls, Yakitori ONE is the perfect late-night haven, staying open until 2 AM, ensuring that even the most ravenous appetites are satisfied at any hour.
Yakitori ONE (鳥萬)
Open Daily
Mon – Sat : 1630 – 0200
Sun : 1630 – 2300
Location
3 Temasek Boulevard 01-514/515
Suntec City Mall (Tower 2 Outdoor)
Singapore 038983
Contact: +65 9235 3031 / 9889 6907