Tokyo’s Famed Torimitsu Yakitori Restaurant Fires Up For A Limited Showing In Singapore
Chef Takuhei Yamada opens the three-month residency at Tanuki Raw at the grill himself.
Torimitsu, the yakitori diner that chef-owner Takuhei Yamada opened in Tokyo’s Ushigome-Kagurazaka neighbourhood to acclaim, is cooking outside Japan for the first time.
Its three-month residency at Tanuki Raw in Orchard Central begins on 28 October 2026, and Yamada will run the grill himself for the first month.
The offering is a 10-course omakase at S$59.80, served from 5.30pm daily except Mondays, with 15 seats per service. Drinks and Tanuki Raw’s own à la carte dishes are charged separately.
For context, Torimitsu’s course in Tokyo costs JPY11,000, which the organisers put at roughly S$90.
According to the organisers, a booking there can take up to two months to secure.
An imported Tokyo name usually arrives with a premium attached, so the Singapore seat being the cheaper option reverses the usual arithmetic.
The three-month residency at Tanuki Raw in Orchard Central begins on 28 October 2026.
Yamada trained under Chef Yoshiteru Ikegawa at Torishiki, one of Tokyo’s best-known yakitori restaurants. He then served as second-in-command at two of the Torishiki group’s openings, Torikaze and Toritaki, before opening Torimitsu in 2022.
His grill pairs binchotan with wood. The charcoal supplies steady, intense heat, while the wood fire allows finer adjustment for each cut.
For tare-glazed chicken and offal, he burns pesticide-free grapevine branches, which bring a faint sweetness and a dry, woody aroma.
In Singapore, Yamada is working with fresh Malaysian chicken, choosing cuts that suit his technique.
The menu also brings in Southeast Asian aromatics: kaffir lime leaf, laksa leaf, torch ginger flower, pandan leaf, calamansi, and green mango.
“I wanted to create a menu that reflects the techniques and spirit of Torimitsu while being suited to Singapore,” says Yamada.