Kai Yakitori & Homura
Highlights
About Kai & Homura
Two ways to experience charcoal-grilled chicken at Orchard Plaza. Kai (4F): omakase-only counter, 18 courses S$188++, binchotan, every part of the bird, signature chicken ramen. Homura (3F): broader charcoal-pit izakaya. 12-course S$138++ condenses the experience.
Homura (3F, #03-16): Chef Issey Araki, broader charcoal pit — warayaki, tuna cheek, donabe claypot rice, dashimaki. 12 counter seats. Omakase S$138++ or à la carte. More accessible than Kai. Tuna cheek and claypot rice are must-orders.
Symbiotic relationship: Kai started at 3F, moved to 4F for pure yakitori omakase. Chef Issey took 3F as Homura, expanding beyond chicken. Two floors in Orchard Plaza's most interesting culinary building, alongside Apollon, Sage, and other hidden gems.
Recommended For
Menu & Pricing
Kai Yakitori (4F)
| 18-Course Omakase | S$188++ |
| 12-Course Omakase | S$138++ |
| Sake (1 bottle required) | From ~S$76++ |
Homura by Kai (3F)
| Omakase | From S$138++ |
| Tuna Cheek (warayaki) | ~S$28++ |
| Claypot Rice (donabe) | ~S$25++ |
| Dashimaki Tamago | ~S$14++ |
| Katsuo no Tataki | ~S$22++ |
| Chawanmushi | ~S$12++ |
| Yakitori skewers | From ~S$6++ |
All ++. Kai: omakase only, sake required. Homura: omakase or à la carte. Both: reservation essential.
Practical Info
Dietary Info
Photos
Location
Your Yakitori Journey
Choose Your Floor
Philosophical choice: Kai (4F) for pure chicken omakase (sake required, 18 courses), or Homura (3F) for range (omakase or à la carte, tuna cheek, claypot rice). Both need reservation. Different purposes, both excellent.
The Binchotan Performance
Watch the chef manage binchotan — steady glow, no smoke, precision zones. Kai: full procession through chicken cuts. Homura: Chef Issey adds warayaki drama — straw-fire searing with unique smoky crust.
The Moments
Kai moments: wings (crisp, tender, perfectly salted), heart (smooth, converts skeptics), tail (fat mastery). Signature ramen closer — thick paitan that makes you question why all ramen places don't have yakitori counters.
Homura's Arc
Homura arc: chawanmushi (silky, savoury). Katsuo tataki (straw-seared bonito). Tuna cheek (deep char, wagyu-tender). Donabe claypot rice (clouds of steam, 'quietly emotional' — feels like coming home).
Two Philosophies
Kai: S$250-300++ per person (once/twice a year). Homura: S$100-180++ (monthly return). Together: Orchard Plaza is Singapore's most serious yakitori building. The most interesting eating happens in aging corridors, not department-store basements.
Editor's Note
Kai and Homura together are Orchard's — perhaps Singapore's — best yakitori. Caveats: Kai S$250-300++/person is premium for chicken; sake policy coercive; Homura portions small; building aging. For casual yakitori: Nanbantei or Kazu Sumiyaki. For definitive yakitori omakase: Kai is unmatched. For charcoal-pit beyond chicken: Homura fills a unique space.