Homura by Kai, nestled discreetly on the third floor of Orchard Plaza, is a yakitori omakase haven awaiting discovery. This unassuming restaurant opens its shutters precisely at 6:30 pm, revealing a cosy space with 12 counter seats that provide a full view of the chef orchestrating his culinary magic over a charcoal pit.
I had the 18-course Yakitori Omakase ($188), which promises an array of flavours and textures. The feast includes 3 Appetisers, 13 Skewers, 1 Signature Ramen/Soup, and a Dessert. There's also a slightly more modest 12-course Yakitori Omakase available at $138.
Chawanmushi 4/5
We embarked on this journey with a delightful Chawanmushi. This Japanese classic presents a smooth and silky steamed egg bathed in dashi broth and adorned with a slice of chicken and a mushroom. It's a soothing prelude to the meal.
Spanish Mackerel 4.5/5
A highlight of the evening was the Spanish Mackerel. At first glance, it might appear straightforward, but upon closer examination, it reveals two distinct textures. The top layer is slightly grilled to a delicate crisp, while the other half is served as sashimi. This clever preparation combines two different textural experiences in a single bite.
Chicken Neck 4.2/5
Chicken Skin 3.5/5
Chicken Heart 4/5
We continued the journey through the diverse world of chicken skewers. The Chicken Neck surprised me with its pleasantly meaty bite, while the Chicken Skin was delightfully crispy. Chef Roy even meticulously trimmed away charred bits, ensuring no unpleasant burnt taste lingered. The Chicken Heart offered a delectably tender texture, showcasing the art of grilling different chicken parts.
Shirako 4.5/5
Moving on, we encountered Shirako, cod fish's milt, a delicacy in season. Chef Roy coated it with a sweet sauce and grilled it over charcoal, adding a slight crispness to the exterior and a smoky aroma, all finished with a hint of sweetness.
Zucchini 4.2/5
Mushroom 4/5
The exploration of skewers continued with a focus on vegetables. The Zucchini, kissed by the fire and lightly seasoned with salt, brought out its natural sweetness. The Mushroom was perfectly grilled, preserving its juicy core.
Chicken Oyster 4.5/5
Chicken Wing 4.2/5
Next in line were the Chicken Oyster, a prized part of the chicken located on the back near the hip joint, offering a moist, juicy, and slightly silky texture. The Chicken Wing, as one might expect, was packed with flavour due to its bone-in preparation.
Gingko Nuts 3.8/5
Gingko Nuts made an appearance, with their green hue resembling grapes, though the taste was quite different, offering hints of sweetness and nuttiness after grilling over charcoal.
Japanese Yam 2.8/5
Japanese Yam, however, was the least favourite. The skin-on grilling left it somewhat dry, with a lingering aftertaste that might not appeal to all palates.
Chicken Gizzard 4/5
Chicken Cartilage 4.2/5
The Chicken Gizzard and Chicken Cartilage provided a delightful crunch, demonstrating the versatility of various chicken parts. These skewers were a testament to how even less common parts can be transformed into delectable treats.
Chicken Liver 4/5
Chicken Liver followed, my personal favourite among chicken innards. Typically enjoyed with chicken rice, it presented a unique flavour profile after grilling, resembling pig's liver more closely than the usual boiled variety.
Tsukune 4.5/5
The Tsukune, seasoned ground chicken formed into oval shapes, was a beloved dish in Japanese cuisine. It showcased the art of grilling and flavouring meat to create savoury and slightly sweet bite-sized portions of grilled chicken.
Quail Egg 4/5
The omakase feast culminated with Quail Egg, grilled and seasoned with pepper. Unlike the usual tough texture of quail eggs, these retained a soft, runny centre, a testament to Homura's grilling skills.
Ramen 3.8/5
The savoury part of the meal ended with Ramen served with an onsen egg and seaweed. The broth, light yet rich, was the perfect ending to a fantastic feast. Finally, for the grand finale, a scoop of Ice Cream, available in Matcha, Black Sesame, or Vanilla, rounded off the dining experience.
Homura by Kai offers an exceptional yakitori omakase feast where each ingredient is expertly grilled to bring out its full flavour. The chef and service staff provide not only delicious dishes but also a warm and attentive dining experience. It was a truly enjoyable and memorable omakase dinner.
Note: This is an invited tasting.
Homura by Kai
Orchard Plaza
150 Orchard Road
#03-16
Singapore 238841
Nearest MRT: Somerset (NS Line)
Opening Hours:
Mon-Sat: 630pm - 1030pm
Direction:
1) Alight at Somerset MRT station. Take Exit D. Walk to traffic junction of Orchard Road and Killney Road. Cross the road. Walk to Orchard Plaza. Walk to destination. Journey time about 5 minutes. [Map]
