Firebird by Suetomi @ Mondrian Singapore - An Intimate Tori-focused Wood-Fire Yakitori Omakase Experience From Japanese

Firebird by Suetomi, located at Mondrian Singapore Duxton, marks the first international outpost of acclaimed Tokyo chef Makoto Suetomi. The restaurant offers an intimate, tori-focused wood-fire yakitori omakase experience, where premium chicken takes centre stage. Cooked over a custom-built wood-fire grill, each skewer highlights different cuts — from familiar favourites to lesser-known parts — grilled with precision to achieve a delicate balance of smokiness, tenderness, and deep umami.

Beyond yakitori, the multi-course omakase is thoughtfully paced, featuring seasonal dishes and comforting highlights that add dimension and variety to the dining journey. Set within a sleek counter-style space that allows diners to watch the chefs at work, and complemented by a well-curated selection of sake and wines, Firebird by Suetomi delivers a refined yet soulful Japanese dining experience that celebrates the purity and artistry of fire-driven cooking.

Chicken Consomme 4/5

I had the 15-Course Omakase ($188++), which began with a Chicken Consomme. Light yet intensely chicken-flavoured, the clear broth gently warms the stomach and sets the tone for the courses to come, whetting the appetite without overwhelming the palate.

Chicken Thigh 4.8/5

The first skewer featured Chicken Thigh, which was meaty, tender, and exceptionally juicy. Simply seasoned and expertly grilled, it showcased the quality of the chicken and the precision of the wood-fire cooking.

Water Spinach 4.2/5

Next was Water Spinach, grilled over the wood fire. The greens retained their crunch while picking up a subtle smokiness, offering a refreshing vegetal contrast to the meats.

Chicken Breast 4/5

The Chicken Breast, paired with okra and eggplant in a light and refreshing dashi sauce, was surprisingly tender and moist. It is a testament to the careful control of heat and timing.

Chicken Neck 4.8/5

The Chicken Neck delivered a delightful crunch alongside its meatiness, offering a textural contrast that innard lovers will appreciate.

Chawanmushi 4.5/5

One of the standout dishes of the night was the Chawanmushi. Silky smooth and custard-like, it was paired with mountain yam in a gobo and burdock root sauce. Its luxurious texture reminded me of the foie gras chawanmushi from Shisen Hanten — rich yet refined.

Shiitake Mushroom 4.5/5

The Shiitake Mushroom was impressively large — unlike any shiitake I’ve encountered before. Extremely tender and juicy, it was elevated with a mushroom Mont Blanc and white wine sauce, making it one of the most memorable non-meat dishes of the meal.

Chicken Breast with Harissa Sauce 4.2/5

The Chicken Breast with Harissa Sauce introduced a bold and spicy note to the progression. The tender meat absorbed the flavours well, while the harissa added depth and a gentle kick.

Chicken Gizzard 4/5

As an innard fan, I thoroughly enjoyed the Chicken Gizzard, grilled to perfection with a satisfying crunch and clean, robust flavour.

Toast with Mushroom Paste 3.8/5

The Toast with Mushroom Paste was deceptively simple yet incredibly addictive. Crisp toast paired with earthy mushroom paste made for a comforting and flavourful bite.

Chicken Wing with Fermented Chilli Sauce 4.2/5

The Chicken Wing with Fermented Chilli Sauce was another highlight. Grilled with the skin on, the wing was fragrant with rendered fat and crisped skin, while the fermented chilli sauce lent the dish a tangy, spicy edge.

Chicken Heart 4/5

For the final skewer, we were given a choice, and I opted for the Chicken Heart — unsurprisingly, given my fondness for innards. It was firm, juicy, and grilled just right, closing the yakitori sequence on a satisfying note.

Marinated Tomato 4.2/5

After the tori-heavy courses, the Marinated Tomato was a welcome palate refresher. Sweet and juicy, it helped cleanse the palate and cut through the richness of the earlier dishes.

Donabe with Minced Chicken 4/5

The final savoury course was the Donabe with Minced Chicken, cooked over a piece of charcoal to infuse the rice with a subtle smokiness. The fluffy, fragrant rice could be enjoyed in multiple ways — on its own, with various condiments, or finished with an egg yolk for added richness.

Before moving on to the dessert, we are served some grapes as a palate cleanser.

Cherry Wood Smoked Sorbet 3.5/5

To end the 15-course omakase, we had the Cherry Wood Smoked Sorbet. Sour, refreshing, and lightly smoky, it was a clean, elegant finish to a thoughtfully curated meal.

Overall, Firebird by Suetomi offers a carefully curated tori-focused omakase experience that goes beyond the usual expectations of grilled chicken. Through precise wood-fire cooking, thoughtful pacing, and a deep respect for ingredients, each course showcases a different expression of tori — from comforting to refined. Combined with its intimate counter setting and attentive service, Firebird by Suetomi stands out as a destination for diners seeking a sophisticated yet soulful Japanese dining experience in Singapore, especially for those who appreciate the artistry behind fire-driven cuisine.

Note: This is an invited tasting.


Firebird by Suetomi
Mondrian Singapore
83 Neil Road
#01-04/05
Singapore 089813
Tel: +65 97762476
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line), Outram Park (DT, EW Line)

Opening Hours:
Tue-Sat: 530pm - 11pm
(Closed on Sun & Mon)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and turn right onto Neil Road. Walk down Neil Road. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk to the end of Craig Road. Turn left onto Neil Road. Walk to the destination. Journey time is about 6 minutes. [Map]

3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open-air car park. Take the staircases to Duxton Plain Park. Turn right and walk down Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to the destination. Journey time bout 6 minutes. [Map]

Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun, Lunch on PH)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Neon Pigeon @ Carpenter Street - New Menu with $10 Dishes and Cocktails

Neon Pigeon, a well-loved name in the local dining scene and a 50 Best Discovery Bar, celebrates its 10th Anniversary with a refreshed culinary direction under Head Chef Sean Mell, formerly of Nobu Hawaii and Hong Kong. To mark the milestone, the restaurant is rolling out a brand-new menu alongside its celebratory “Perfect 10” lineup of $10 dishes and cocktails.

Tokyo Hummus 4/5

We started with the Tokyo Hummus ($12), a playful twist on the classic. Smooth, creamy edamame hummus is paired with curry chips as the perfect vessel for scooping. Light yet addictive, this is an excellent snack to kickstart the meal.

Toro Tataki 3.5/5

The Toro Tataki ($18/ $29) comes lightly torched, imparting a smoky aroma and a hint of caramelisation. Dressed in waku dressing with onion and wakame, the seaweed provides extra crunch for textural contrast. While enjoyable, the flavours felt a little restrained compared to the rest of the dishes.

Snapper 3.8/5

Served sashimi-style, the Snapper ($11/ $18) is clean and fresh, complemented by yuzu kosho, cucumber and pickled radish. The citrusy finish from the yuzu brightens the palate, giving the delicate fish a vibrant lift.

Shrimp Tempura Maki 3.8/5

The Shrimp Tempura Maki ($18) offers a delightful interplay of textures from sticky sushi rice, crispy shrimp tempura and refreshing cucumber crunch. A dollop of spicy mentaiko adds creamy heat, tying everything together nicely.

Kushiyaki Moriawase 4/5

Perfect for sharing over drinks, the Kushiyaki Moriawase ($29/ $48) features skewers of Pork Belly with Curry Salt, Corn with Miso Butter & Nori Powder, and Shiso Chicken Thigh with Yuzu Zest. Each is well-seasoned, smoky and flavourful, making this a standout pairing with cocktails.

Salt Baked Hamachi Collar 4.2/5

My personal favourite of the night, the Salt Baked Hamachi Collar ($25), showcases expert technique that keeps the fish moist with a perfect balance of firmness and flakiness. The buttery, sweet flesh is lifted by ponzu, daikon and lemon. It is a must-try dish.

A5 Wagyu Ribeye 4/5

The A5 Wagyu Ribeye ($54/100g) is grilled to perfection, served with tare sauce, yuzu kosho, ponzu and pickles. Tender and juicy, it delivers the richness one expects from premium wagyu.

Unagi Foie Gras Donabe 3.5/5

The Unagi Foie Gras Donabe ($22) combines smoky eel with buttery foie gras over rice, dusted with sansho and kinome. Comforting, hearty and indulgent, this dish is a clever East-meets-West pairing.

Chocolate Trifle 3.5/5

To end, the Chocolate Trifle ($12) brings layered decadence – chocolate ganache, cake, whipped cream, miso almond brittle and dulce de leche. A sweet finish that balances richness with a touch of crunch.

Overall, Neon Pigeon’s refreshed menu under Chef Sean Mell impresses with its creative flair and well-executed flavours, making it a strong new chapter as the bar celebrates its milestone 10th year.

Note: This is an invited tasting.


Neon Pigeon
36 Carpenter Street
#01-01
Singapore 059915
Tel: +65 3129 7551
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]