Skewers Yakitori Izakaya: Exploring the Chicken Skewers at Cuppage Plaza

I’ve eaten at enough yakitori restaurants to know that chicken can be surprisingly tricky to grill. A few seconds too long, and the meat dries out. Get the timing right, and even a simple skewer can be delicious.

That’s why Skewers Yakitori Izakaya at Cuppage Plaza interested me. The menu goes beyond chicken thigh, with a range of cuts that require different levels of heat and precision. It’s the sort of place I’d enjoy exploring, especially when I can’t decide what to order.

For anyone planning a yakitori night, there are plenty of yakitori spots across Singapore to consider. Skewers stands apart for its chicken-focused menu, making it particularly suitable for diners curious about the less commonly served parts of the bird.

Chef Roy and the Idea Behind Skewers Yakitori

Skewers Yakitori Izakaya is Chef Roy Koh’s take on the Japanese tradition of grilling chicken over charcoal. The restaurant’s motto, “Turning Chicken into Phoenix,” says plenty about his approach. Rather than chasing perfection with complicated dishes, the focus is on getting the most flavour out of each cut.

It’s become a popular spot for diners who enjoy exploring different chicken parts. The menu covers thigh, oyster, neck, tail and skin, with each skewer prepared and priced individually. I like that guests can order a few sticks at a time and see how the different textures complement one another. There’s plenty of craft involved, even when the food looks simple.

A Look Inside Skewers Yakitori Izakaya at Cuppage Plaza

I’ve always liked how Cuppage Plaza has so many Japanese restaurants tucked into its upper floors. Skewers fits right in, with a compact dining space that has counter seats and a few small tables.

There’s a noticeable smokiness from the grill, though I wouldn’t call it unpleasant. Personally, I’d go for a counter seat. I enjoy watching how the chef handles each skewer, especially when different chicken cuts need different cooking times. It’s also a good way to get a closer look at the grilling process, which can help guide your choices when ordering another round.

Skewers Yakitori Izakaya Menu: What I’d Order

One thing I do like about the Skewers Yakitori Izakaya menu is the freedom to order a few sticks at a time. There’s enough variety to make a meal interesting, and I’d rather try different cuts than order too much of one thing.

The menu also includes exotic chicken parts, which I think makes exploring the different items a little more fun. I’d check what’s available before deciding on my next round.

Chicken Oyster and Other Grilled Skewers

• Chicken skirt
• Chicken tail
• Neck skin
• Chicken meatball with egg yolk
• Shiitake mushroom
• Chicken oyster
• Signature chicken ramen
• Mini oyako don

Personally, I’d start with the chicken oyster and neck skin. I’m interested in how the tender meat compares with the fattier skin, especially with simple seasoning that lets each cut’s flavour come through.

I’d also add the shiitake mushroom for a change in texture. And if I still had room, the signature chicken ramen would be my next pick. I like having something warm to finish a meal after several rounds of grilled skewers.

Chicken Oyster

If you only order one thing, I’d make it the chicken oyster. It’s a small cut near the thigh, and it carries more flavour than you’d expect. The juicy tenderness is the appeal here, with a little char from the charcoal and soft, flavourful meat underneath. I particularly liked how the smoky edges played against the juiciness of the chicken.

Chicken Tail and Neck Skin

The chicken tail goes the other way. It’s rich with fat, and the edges crisp up over the heat. It’s a good contrast to the leaner cuts. I enjoyed that slight crunch before getting to the softer, fattier meat.

The neck skin is more about texture than meat. If you like chicken skin, this is one to try. I thought the crispness made it particularly enjoyable, although I’d probably alternate it with a leaner skewer.

Chicken Meatball and Shiitake

The chicken meatball is an easy place to begin if you’re not ready for offal. I’d recommend getting the egg yolk. I liked how the yolk added richness to the meatball without covering up the chicken’s flavour.

The shiitake mushroom skewer was juicy too, offering a nice change from all the chicken. I enjoyed its earthy flavour, especially with the slight smokiness from the grill.

The Ramen to Finish

The signature chicken ramen comes in a small serving with a creamy, rich broth. After several rounds of smoky skewers, I found the warmth of the broth particularly satisfying. I liked that the chicken flavour came through without needing much else.

The mini oyako don is another option if you’d prefer rice. One small detail I appreciated was how the skewers were labelled by chicken part. When you’re trying several cuts, it makes remembering your favourites much easier.

The Yakitori Experience Ordering and Dining

I liked how easy it was to order another round of skewers without feeling rushed. The staff were efficient, and the timing between orders worked well for a meal where you’re constantly deciding what to try next.

There’s also a bit of fun in letting different textures play against each other. I’d alternate between leaner cuts and fattier ones rather than ordering several similar skewers together. For me, the best results came from trying a little of everything instead of sticking to my usual favourites.

A Table at Skewers Yakitori Izakaya Takes Some Planning

I’d recommend making reservations in advance, especially if you’re planning a Saturday visit. With such a compact dining space, I wouldn’t count on getting a table without booking, particularly during popular dinner hours.

Since each skewer is priced individually, your final bill depends on how many rounds you order. I can imagine regulars having their favourite cuts, but I’d leave some room to experiment.

And if you’re thinking of exploring more Japanese restaurants around the area, you can see our picks where we’ve rounded up some Cuppage Plaza restaurants to try next.

Skewers Yakitori Izakaya — Chicken Skewers with the Perfect Smoky Char

I think Skewers Yakitori Izakaya is at its best when you explore beyond the usual chicken cuts. From the delicious skewers of chicken oyster and neck skin to a small bowl of chicken ramen, there’s enough variety to keep me interested throughout the meal.

I’d recommend it for couples, solo diners who enjoy counter seating, and small groups looking to try something different. Larger groups might find the space a little cramped, especially with more than six people.

For me, the appeal is in the little differences between each skewer. Some are tender, others crisp and fatty, but it’s that smoky char from the grill that brings everything together. I’d happily return to try a few more cuts I missed the first time.