Authentic izakaya dining at Daikoku Japanese Izakaya at Kada in Maxwell

An izakaya is all about grabbing a drink and staying awhile. If you’re in search of delicious yakitori and a laid-back space to enjoy Japanese food and drinks with friends, Daikoku Japanese Izakaya is well worth a visit. 

Opened in December 2024 at the popular lifestyle cluster Kada, the restaurant is a heartfelt retirement venture by a small group of Singaporeans. The team brought in a Japanese couple from Sendai, Japan, who previously ran a well-loved yakitori shop for nearly 20 years. 

After serving close to 700,000 skewers over two decades, the couple closed their shop in September 2024 and moved to Singapore to lead the kitchen at Daikoku.

Located right by the entrance of Kada, the restaurant and its signature koshida (wooden-framed glass doors) can be easily found. 

During the day, Shou, a dim sum spot run by Chinese chefs, operates on the same spot. (Check out our review on its handmade Hong Kong dim sum!)

Meshiagare (Let’s eat!)

There’s always plenty to eat and try at Japanese restaurants, but the classic chawanmushi (S$8) is always a go-to starter that seldom goes wrong.

Daikoku’s silky soft egg custard is perfectly complemented by a rich umami broth, stir-fried mushrooms and thick slices of fishcake for great texture and flavour.

Another standout is the mix of sashimi (S$19.80) — a selection of salmon, yellowtail, scallops, and ikura (salmon roe).

Each piece is thickly sliced and fresh. According to the owner, who declined to be named, Daikoku has its sashimi delivered on Tuesdays and Fridays, which means those are the best days to visit, if fresh raw fish is your goal.

Skewered smoky Sendai goodness

You can’t come all the way here without tasting its grilled yakitori. With a variety of sticks to choose from, we savoured the chicken thigh (S$3.80) and wing (S$3.80), which were available in sauced and salty styles.

There’s even a recommended order to enjoy them. Start with the salty ones, where the seasoning crystallises on the meat and brings out a subtle sweetness, followed by the sauced sticks for a richer flavour.

If you’re a fan of offal, you definitely have to try the variety of grilled chicken innards at Daikoku. 

Even though we’re not big on the delicacy, we found ourselves enjoying the sticks more than we expected to. The heart (S$3) was a standout — tender with a mild gameyness. It was truly a hearty bite (pun intended) and pairs perfectly with cold sake, which refreshes the palate and complements its rich, savoury notes.

Not quite full-on adventurous, but still want to sample some innards? Try the crown (S$5, chicken’s comb) that’s crispy and packed with rich collagen.

As with many yakitori joints around town, the meatball yakitori (S$3.80, minced meat) comes with a pasteurised raw yolk that’s meant for dipping into. The yolk adds a creamy richness that complements the juicy, savoury yakitori perfectly.

We really liked the neck yakitori (S$8) — creamy, lightly fatty and perfectly cooked — it reminded us of a good medium-rare beef steak. 

Fun fact: One neck yakitori is actually made from about seven chicken necks, which is why it’s a little pricier than the other sticks on the menu. 

If you need a break from all that savoury goodness, cleanse your palate with the ice plant (S$7.80). This dish is literally frozen before being served. 

Layered with wasabi wafu sauce and ikura, this chilled dish’s tangy flavours worked well to refresh our tastebuds. Oh, and the dish was so cold, it gave us a slight brain freeze!

No izakaya experience is complete without a few drinks.

We started by picking our own sake cups — something I really enjoyed. There’s quite the selection available, including one that changes in colour depending on the temperature, and another with a 3D koi at its base.

To go with our food, we tried the tropical and fruity Keigetsu Nigori Junmai Daiginjo 50 (S$123), and the Sakari yuzu sake (S$32). Of the two, the latter was our favourite for its slight sweetness and refreshing finish. 

We had the chance to try them both warm and chilled and there’s plenty on the menu to suit either option. For example, we preferred the Keigetsu Nigori warm with the sashimi platter — its mellow, rounded notes beautifully enhanced the clean flavours of the fish — while the chicken innards went better with the chilled version.

This was a hosted tasting. 

For more ideas on what to eat, check out new openings in May that are worth a visit and the latest matcha speciality cafe at Kovan. 

You can make a reservation at Daikoku Japanese Izakaya via Chope. Then book a ride to check out this authentic izakaya at Kada.