At a Glance
About Sapoto
Sapoto fills a gap in Tanjong Pagar's yakitori landscape that you might not have noticed until it arrived. Before Sapoto, the yakitori omakase options were binary: casual yakitori bars where you ordered skewers à la carte for S$3-8 each, or Torikami's ultra-premium 13-course experience at S$228++. Sapoto occupies the middle ground — a proper yakitori omakase with seasonal courses, chef-curated skewer progression, and the kind of attention to technique and ingredients that casual bars cannot match, but at a price point (lunch from S$68) that makes it accessible for occasional rather than once-a-year visits. Located at Amara Hotel #02-26 on Tanjong Pagar Road, the restaurant is helmed by Chef Shyong, who brought his yakitori expertise from Shirokane Tori-Tama in Tokyo, partnering with Chef Desmond Fong — a veteran Singapore chef known for Sushi Yujo and the popular casual Japanese restaurant Shinrai.
The lunch omakase from S$68 is where Sapoto's value proposition shines brightest. For that price — roughly what you would spend on a decent sushi lunch at many Tanjong Pagar restaurants — you receive a multi-course yakitori omakase: seasonal appetisers to open, a progression of signature yakitori skewers grilled with the kind of charcoal technique that Chef Shyong perfected in Tokyo, a comforting rice course, and dessert. The experience is structured with the same narrative arc as more expensive omakases — lighter preparations early, building through the skewer sequence to a satisfying carbohydrate close — but at a price that does not demand a special occasion. Dinner omakase options range from S$98 to S$198, expanding the courses and incorporating more premium ingredients as the price increases. The S$198 dinner approaches Torikami territory in scope but remains more affordable, making it a compelling alternative for diners who want fine-dining yakitori without the S$228++ commitment.
The dual-chef dynamic between Shyong and Desmond Fong creates a kitchen that draws from both Tokyo yakitori tradition and Singapore's creative culinary energy. Chef Shyong's background at Shirokane Tori-Tama — a respected yakitori establishment in Tokyo's upscale Minato ward — means the fundamental grilling technique is rooted in Japanese authenticity: correct charcoal temperature, precise timing for each cut of chicken, and the understanding of how different parts of the bird behave under heat. Chef Desmond Fong brings business acumen and creative range from his experience running Sushi Yujo (a modern omakase) and Shinrai (an accessible izakaya), ensuring that Sapoto's menu speaks to both Japanese purists and the broader Singapore market. The Amara Hotel location at 165 Tanjong Pagar Road provides a calm, hotel-adjacent setting that contrasts with the shophouse bustle of Tras and Craig Roads — quieter, more air-conditioned, and with the kind of polished finish that suits a meal where you are paying S$68-198 for the experience.
Recommended For
Menu & Pricing
Yakitori omakase format. Lunch and dinner seatings. Reservations recommended.
| Item | Description | Price |
|---|---|---|
| Lunch Omakase | Seasonal appetisers, signature yakitori skewers, rice course, dessert | From S$68 |
| Dinner Omakase (Standard) | Extended courses with more skewers and seasonal items | From S$98 |
| Dinner Omakase (Premium) | Full premium experience — extended yakitori progression with premium ingredients | S$198 |
The Sapoto Experience
The Middle Ground — Yakitori Between Casual and Ultra-Premium
Tanjong Pagar's yakitori scene before Sapoto presented a stark choice: eat at a casual izakaya where yakitori is one of many menu items, priced at S$3-8 per skewer with no particular progression or ceremony; or book Torikami on Duxton Road at S$228++ for a 13-course fine-dining yakitori omakase that is exceptional but requires a special occasion and a generous budget. Sapoto slots perfectly between these extremes. The lunch omakase at S$68 delivers a structured, multi-course yakitori experience with seasonal appetisers, a curated skewer sequence, a rice course, and dessert — all the elements of a proper omakase — at a price that a CBD worker could justify for a birthday lunch, a Friday treat, or a catch-up with a friend who appreciates good food. The dinner omakases at S$98-198 scale up for more ambitious evenings without reaching Torikami's stratosphere. This positioning is smart because it creates a new customer: the diner who loves yakitori omakase but eats it quarterly rather than annually.
S$68 Lunch — Your Gateway to Yakitori Omakase
The S$68 lunch omakase is the dish that introduces most diners to Sapoto, and it is carefully constructed to deliver genuine omakase satisfaction without the financial weight of a dinner service. The meal opens with seasonal appetisers that set the tone — lighter preparations that awaken the palate. Then the yakitori sequence begins: Chef Shyong's signature skewers, grilled over charcoal with the timing and technique he developed at Shirokane Tori-Tama. Each skewer represents a different cut and preparation, creating a progression that moves through textures and flavours. A comforting rice course provides the satisfying carbohydrate close that every Japanese multi-course meal needs, and dessert sends you back to the office with a gentle sweetness. The entire lunch takes approximately 60-75 minutes — long enough to feel like an event, short enough to fit a CBD lunch schedule. For S$68, this compares favourably with sushi omakase lunches at Sushi Muni (S$68) and Mizuya (S$118), offering a completely different format that is ideal for diners who want omakase but prefer grilled over raw.
Tokyo Technique, Singapore Spirit
Chef Shyong's training at Shirokane Tori-Tama in Tokyo's Minato ward is the foundation of Sapoto's yakitori quality. Shirokane Tori-Tama is known among Tokyo yakitori enthusiasts for its precise charcoal work and its respect for the natural flavour of each chicken cut — a philosophy that Chef Shyong has brought intact to Singapore. The charcoal temperature is managed to create the exact searing conditions that each part of the bird requires: thigh needs higher heat for a longer time to render fat; breast needs lower heat for shorter time to avoid drying; skin needs intense heat briefly for crispness while keeping the underlying meat tender. This level of specificity is what separates omakase yakitori from the all-on-high approach of casual yakitori bars. Chef Desmond Fong's contribution is in making this Tokyo precision palatable to a broader Singapore audience — adjusting seasonings, introducing creative accompaniments, and structuring the omakase flow in a way that feels exciting rather than austere. The result is yakitori that is authentically Japanese in technique but Singaporean in personality — approachable, generous, and fun.
Amara Hotel — The Quiet Corner of Tanjong Pagar Road
Sapoto's location at Amara Hotel provides a dining environment that is notably calmer and more polished than the shophouse strip along Tras Street and Craig Road. The hotel setting — #02-26, accessed through the main hotel lobby — offers reliable air conditioning, proper soundproofing, and the kind of service infrastructure that standalone shophouse restaurants sometimes lack. For a meal that costs S$68-198, this environment matters: you want to focus on the yakitori progression without competing noise, and you want the temperature to be comfortable throughout a 60-90 minute sitting. The trade-off is discoverability — Amara Hotel is not where food-hunting tourists naturally wander, and the #02-26 unit number suggests a location that requires deliberate seeking rather than accidental discovery. But for regulars who know it exists, this relative obscurity is an advantage: Sapoto is rarely crowded, reservations are usually available, and the intimate dining experience feels exclusive without being exclusionary.
Sapoto vs Torikami — The Yakitori Decision
For diners considering yakitori omakase in Tanjong Pagar, the choice between Sapoto and Torikami depends on what you value most. Torikami at S$228++ delivers an undeniably premium experience: 13 courses, binchotan charcoal, French-farm chicken, Japanese vegetables airflown weekly, and a level of execution that multiple critics have called the best yakitori in Singapore. Sapoto at S$68-198 delivers genuine yakitori omakase quality at a more accessible price: fewer courses, but the same commitment to charcoal technique, seasonal progression, and chef-curated experience. If money is no object and you want the absolute ceiling of yakitori in Singapore, go to Torikami. If you want excellent yakitori omakase at a price that allows quarterly visits, go to Sapoto. And if you love yakitori enough to want both experiences in your rotation, the two restaurants complement each other perfectly — Torikami for special occasions, Sapoto for the times when you want omakase-quality yakitori without the premium-occasion price tag.
Practical Information
Dietary Information
Tanjong Pagar — Singapore's Japanese Food Capital
The Neighbourhood
Tanjong Pagar holds the highest concentration of Japanese restaurants in Singapore, with over 45 establishments. From Michelin-starred omakase to late-night ramen, this is the most complete Japanese dining neighbourhood in Southeast Asia.
Insider Tips — Dining at Sapoto
The S$68 lunch is the best-value yakitori omakase in Tanjong Pagar. Compare with Torikami S$228++ for special occasions. Amara Hotel entrance through main lobby, take elevator to Level 2. Book ahead — intimate setting fills quickly. Ask about seasonal specials.
Planning Your Visit to Tanjong Pagar
Tanjong Pagar MRT (East-West Line) is the main access point. Parking at Guoco Tower, International Plaza, 100AM, Icon Village. The area is compact and walkable — most Japanese restaurants within 10 minutes of the MRT.
Editor's Note
Sapoto solves a problem that most Tanjong Pagar diners did not know they had: the absence of a mid-range yakitori omakase. With Torikami at S$228++ representing the pinnacle and casual izakaya yakitori at the base, there was no option for the diner who wanted a proper omakase progression of charcoal-grilled skewers at a price that did not require a special occasion. Sapoto fills that gap with a S$68 lunch omakase that delivers genuine quality — Chef Shyong's Tokyo training shows in every skewer — at a price that makes quarterly visits realistic. The Amara Hotel location is calm and polished, the dual-chef dynamic between Shyong and Desmond Fong balances authenticity with accessibility, and the dinner omakases at S$98-198 provide scaling for more ambitious evenings. If you love yakitori and wish you could eat omakase-quality grilled chicken more often than once a year, Sapoto is the restaurant that makes it possible.