Highlights
About
Matsukiya (松喜屋) is a Japanese kushiyaki specialist created by Sushi Tei Singapore, occupying a refined space on Level 3 of One Holland Village (#03-21). The concept centres on one of Japan's oldest and most respected cooking techniques: grilling premium ingredients over binchotan — Japanese white charcoal made from ubame oak that burns at extremely high temperatures with virtually no smoke or flame. This produces clean, intense radiant heat that sears the outside of each skewer while keeping the inside juicy and tender. The restaurant uses hormone-free, cage-free, antibiotic-free chicken for its yakitori; Miyazaki wagyu ribeye for its beef skewers; and fresh seafood including prawns, scallops, and squid. The intimate dining room features an open kitchen where you can watch the kushiyaki masters work the binchotan grill — each skewer turned and basted with practiced precision.
The menu spans traditional yakitori cuts (momo/thigh, tsukune/meatball, negima/chicken-leek, kawa/skin, tebasaki/wing) alongside premium items: Wagyu Ikura Don (S$58, A4 wagyu ribeye on burdock rice with salmon roe), Foie Gras Tontoro Don (duck liver with pork jowl on rice), and Truffle Tori Omu Rice (chicken omelette rice with truffle shavings). Skewers range from S$3 (asparagus) to S$18+ (wagyu). The charcoal grill gives every item a distinctive smoky depth — the Bacon Ebi (S$8, bacon-wrapped prawn) and Tsukune (S$7, chicken meatball with egg yolk dip) are must-orders. The sake and spirits list is curated to complement the charcoal-grilled flavours. Set lunch menus offer more accessible pricing. The atmosphere is intimate and sophisticated — more upscale than typical yakitori bars, making it suitable for date nights and special occasions.
Recommended For
Menu & Pricing
| Item | Price | Notes |
|---|---|---|
| Bacon Ebi Bacon-wrapped prawn skewer over binchotan | S$8 | Must-order |
| Tsukune Chicken meatball with egg yolk dip | S$7 | Classic |
| Wagyu Ikura Don A4 wagyu ribeye on burdock rice with salmon roe | S$58 | Premium |
| Asparagus Skewer Grilled asparagus — simple, smoky, perfect | S$3 | Budget |
| Foie Gras Tontoro Don Duck liver and pork jowl on rice | S$28 | Luxurious |
| Truffle Tori Omu Rice Chicken omelette rice with truffle shavings | S$22 | Fusion |
* Prices subject to GST + service charge. Menu may vary.
Practical Info
Dietary Info
Your Visit
The Binchotan Experience
Start with 4-5 skewers: Bacon Ebi (S$8), Tsukune (S$7), chicken thigh (momo), asparagus (S$3), and negima (chicken-leek). Watch the grill master work the binchotan — the charcoal burns clean and intensely hot, creating a crisp char without bitterness. Each skewer arrives with a subtle woody smokiness that gas grills cannot produce. For a main: Wagyu Ikura Don (S$58) for splurge, or Truffle Tori Omu Rice (S$22) for comfort. Pair with sake from the curated list.
Photos
Map
Editor's Note
Matsukiya fills a unique niche at One Holland Village: premium Japanese charcoal grilling in an intimate setting. The binchotan produces a flavour quality that no other cooking method can replicate. The Wagyu Ikura Don at S$58 is a splurge, but the Bacon Ebi at S$8 proves that binchotan magic works at every price point. For Holland Village's sophisticated dining audience, Matsukiya offers a refined alternative to the casual yakitori bars elsewhere — this is where you go when you want grilled Japanese food elevated to an art form.
Binchotan: Japan's Sacred Charcoal
Binchotan (備長炭) is not ordinary charcoal — it is a premium Japanese product that has been made using the same technique for over 300 years. Produced primarily in Wakayama Prefecture from ubame oak (a dense, slow-growing tree), binchotan is created through a process that heats the wood to extremely high temperatures (1,000°C+) in a low-oxygen kiln, then rapidly cools it. The result is a white-grey charcoal that burns at much higher temperatures than regular charcoal, produces virtually no smoke or flame, and emits clean, intense infrared heat. This radiant heat penetrates food evenly, creating a crisp exterior while keeping the interior moist. In Japan, binchotan is considered essential for high-end yakitori and kushiyaki — no serious grillmaster would use anything else. A single piece of binchotan can burn for 3-5 hours, making it expensive but extraordinarily efficient. The clean-burning properties also mean that diners' clothes do not absorb smoky odours — a practical advantage in an enclosed restaurant setting like Matsukiya.