[Review] Sapōto’s S$148 Dinner Omakase Marries Fresh Sashimi With Expertly Grilled Yakitori

Sapōto at Amara Hotel brings together two Japanese dining traditions that do not always share the same spotlight: fresh sashimi and charcoal grilled yakitori.

Located on the second floor of Amara Hotel in Tanjong Pagar, the restaurant is helmed by Chef Shyong, a yakitori specialist with more than a decade of experience, alongside Chef Desmond Fong, the chef behind Sushi Yujo and SHINRAI. The restaurant focuses on binchotan grilling, with its chefs working around an open kitchen where diners can watch the cooking process unfold.

We visited for the S$148 dinner omakase, which offers a fairly extensive progression of sashimi, luxurious bites, yakitori, grilled vegetables, seafood, ramen and dessert. Sapōto’s current menu lists the S$148 Sapōto Omakase as one of its two dinner menus, alongside the higher priced S$198 Yujo Omakase which features more premium ingredients.

The meal started with three kinds of Sashimi: Akami, Tai and Otoro.

Starting with sashimi gave the meal a refreshing contrast before the charcoal grilled courses kick in.

Next came the Chutoro Carpaccio, which was one of the more decadent creations of the evening. The slices of fatty tuna were topped with caviar and truffle, bringing together richness, savouriness and earthy aromas in one luxurious bite.

It was deliberately indulgent and the combination worked well because the truffle and caviar added intensity without completely masking the tuna.

The Tsukune with Egg Yolk came next.

The chicken meatball was juicy and smoky from the grill, with enough texture to make it more interesting than a straightforward minced meat skewer. The rich egg yolk served alongside it added another layer of creaminess.

Rather than simply dipping the meatball into the yolk, I ended up slurping up the remaining yolk after finishing the meat, which was probably the most satisfying way to make sure none of it went to waste.

The Bonjiri, or chicken tail, followed and proved to be an excellent introduction to the yakitori portion of the meal.

The cut had a satisfying balance of tender meat, rendered fat and char from the binchotan. It was rich without becoming overly heavy, with the smoky grilling giving the naturally fatty cut enough contrast.

Then came the more conventional Chicken Thigh which was moist, tender and delightful.

The Chef’s Choice Grilled Innard came next and Grilled Chicken Hearts were served, moving the focus to less conventional chicken cuts.

The heart had a springy texture and a distinct meatiness, while the grilling added a pleasant char. These are cuts that benefit from precise cooking, and the result here showed why yakitori is as much about technique as it is about the ingredients.

The chicken hearts came together with the grilled onion to balance any gamey flavours. The pair works well together.

Next came one of the more theatrical moments, which was the Uni Gold Dust Brioche.

The soft brioche was paired with creamy uni and finished with a spray of gold dust, giving the dish an unmistakably celebratory appearance.

The gold itself does not contribute flavour, of course, but it adds plenty of visual flair. Beneath the theatrics, the combination of buttery bread and briny, creamy uni provided the substance to match the presentation.

The next two courses returned to different chicken cuts: Grilled Chicken Shoulder and Chicken Neck.

The shoulder was tender and juicy, while the chicken neck offered a firmer bite and slightly more texture, making the pair a useful demonstration of how different parts of the same bird can produce noticeably different eating experiences.

Next came Japanese green pepper, which contributed a slightly more savoury and aromatic character. After several meat focused courses, the green pepper helped reset the palate without feeling like filler.

The Scallop came after and it was another standout.

The sashimi grade scallop was torched with binchotan before being wrapped in freshly grilled seaweed.

The quick application of heat intensified the scallop’s natural sweetness while retaining its soft texture, while the crisp seaweed added a roasted savoury note. It was a simple combination, but the contrast between the sweet scallop and fragrant seaweed made it memorable.

For the Chef’s Recommendation portion, we had Tontoro, or pork jowl, followed by Tebasaki, or chicken mid wing.

The Tontoro was rich and fatty, with the high heat of the grill helping to develop charred edges and a more concentrated flavour. It was particularly satisfying for those who enjoy pork cuts with plenty of fat and texture.

The Tebasaki brought us back to chicken, this time with the added enjoyment of eating meat directly from the bone. The skin picked up plenty of grill character while the meat remained juicy.

By this stage, the procession of skewers could easily have become overwhelming, but the Sapoto Ramen arrived as a comforting change in format.

The small bowl offered a warm, savoury finish to the main savoury courses, with a creamy broth and grilled chicken tying it back to the restaurant’s yakitori focus. It was substantial enough to feel like a proper closing savoury course without being so heavy that dessert became difficult.

Dessert was Japanese melon, which was exactly the kind of clean finish the meal needed. Sweet, juicy and refreshing, the melon helped clear away the richer flavours of the tuna, uni, chicken and pork.

It was a simple ending, but appropriate after such a long omakase progression.

What makes Sapōto interesting is the way it approaches omakase through the lens of yakitori rather than relying solely on sushi and sashimi. The dark, intimate interior and open grilling counter also place plenty of attention on the chefs and the cooking process which was in itself, a fun experience to witness.

For us, the S$148 dinner omakase worked best when it allowed the ingredients to speak for themselves. The sashimi offered a clean opening, the chutoro and uni brioche provided the luxurious moments, while the yakitori demonstrated the kitchen’s technical strengths. The different chicken cuts were particularly useful in showing how much variation can be found within yakitori when each piece is handled according to its texture and fat content.

Sapōto is therefore worth considering if you enjoy Japanese omakase but want something beyond a sushi heavy experience. Its focus on binchotan grilling gives the meal a distinctly smoky character, while the sashimi, scallop, uni brioche and ramen provide enough variety to keep the progression interesting.

Sapōto

Address:
165 Tanjong Pagar Road, #02-26, Amara Hotel,
Singapore 088539

Opening Hours:
Tuesday to Sunday, 12pm to 2pm and 6pm to 10.30pm.
Closed on Mondays.
Last order: 1.30pm for lunch and 9.45pm for dinner

Contact:
+65 8823 8831

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