Meet Satori, the new yakitori bar from the folks behind Sapoto serving skewers from S$3.80

If you’ve been keeping up with Singapore’s yakitori scene, the name chef Shyong might ring a bell. He’s the man behind Sapoto, the yakitori omakase tucked in Amara Hotel that’s been quietly earning its stripes since last year.

Now, the team is back with something a little different — the same rigorous grilling philosophy, but dialled up on energy and down on formality.

A portfolio built on Japanese craft

Satori, which opened in mid-May on Amoy Street, is the latest addition to a portfolio that includes Sushi Yujo and Shinrai — concepts helmed by chef Desmond Fong, who brings over two decades of Japanese fine-dining experience to the group.

Where those restaurants lean into the meditative, course-by-course rhythm of omakase, Satori is a deliberate pivot that’s louder, livelier, and unapologetically fun. Think less hushed reverence, more good company and cold drinks.

At the helm of the grill is chef Wilson, chef Shyong’s mentee, who trained under him at Sapoto. The DNA is clearly inherited — charcoal-fired precision, quality ingredients, attention to technique — but the brief here is accessibility.

You’ll find over 50 skewer options, starting from S$3.80, in a space that’s dressed in deep crimson and moody lighting, with a private karaoke room in the back, for when the night calls for it.

It’s the kind of place that makes a strong case for the skewer being one of the most democratic formats in Japanese dining — no stuffy decor, no pacing anxiety, just order what you want and let the binchotan work its magic.

An education in unlikely cuts

Satori’s menu is broader than you might expect from a yakitori bar, and that’s worth knowing before you arrive. The skewers alone span four sections — chicken cuts (from S$4.80), special cuts (from S$4.80), chicken organs (from S$3.80), and pork & beef (from S$6.80, including pork jowl, braised pork belly, beef tongue, and A5 wagyu).

Beyond the grill, there’s a cold dishes section (from S$5.80) and a small-plates section (from S$8.80) featuring dishes such as chawanmushi and the crowd-favourite truffle salmon pasta (S$19.80, carried over from sister restaurant Shinrai).

For bigger groups or heartier appetites, there’s even a beef sukiyaki or shabu-shabu hotpot (S$49.80) with A5 Kagoshima wagyu. In short: Satori has enough range to anchor a proper sit-down dinner, not just a drinks-and-snacks session.

Not sure where to start? The yakitori set (S$29.80) offers a chef-curated spread of seven skewers: Four chicken cuts, two vegetable skewers, and one organ. It’s a sensible entry point — though once you’ve seen what’s on offer, you’ll likely want to go rogue, and order a la carte.

We started with the truffle seafood chawanmushi (S$9.80) before the skewers arrived — silky egg custard crowned with truffle, caviar, and seafood, an unmistakably aromatic and luxurious opener that set the tone for what was to come.

Then came the main event. All skewers at Satori are seasoned simply — either with salt or a housemade glaze — letting the quality of each cut and the precision of the binchotan do the talking.

The tsukune (minced chicken, S$6.80 a la carte) is tender and lightly seasoned, a reliable crowd-pleaser that eases you in without demanding much.

Accompanied by a small saucer of egg yolk for dipping, it’s not a bad skewer by any measure; it’s just that with a menu this adventurous, it almost reads as the warm-up act.

The seseri (chicken neck, S$6.80 a la carte) is where things get more interesting. Because the neck is a constantly working muscle, the meat is deeply flavourful and carries a fair amount of fat — deceptively juicy for a cut that might sound tough.

The texture has a pleasant, springy chew, and every bite delivers more than you’d expect.

The bonjiri (chicken tail, S$6.80 a la carte) is the one to order if you’re serious about flavour. Cooked slowly over the open flame, the exterior crisps up beautifully, the thick layer of fat renders completely, and the centre stays gelatinous and juicy,s with the faintest crunch of soft cartilage.

It’s unapologetically rich; biting into it releases a burst of savoury juice that’s deeply satisfying.

The organ representative of the set, sunagimo (gizzard, S$3.80 a la carte), is more approachable than its offal status might suggest, and for anyone who enjoys it, this version is a particular treat.

The flame-grilled char is extra pronounced, giving way to a mild gaminess in the middle, and the texture — a distinct, satisfying snap not unlike calamari or abalone — is what really wins you over.

The tebasaki (mid-wing, S$6.80 a la carte), much like the tsukune, is the familiar face of the set — a solid, well-executed skewer that eats like a very good chicken wing. It’s not the cut that’ll make you sit up straighter, but there’s comfort in that.

On the vegetable side, shishito peppers (S$5.80 a la carte) came nicely blistered, while cherry tomatoes (S$6.80 a la carte) provided a burst of jammy sweetness that cut through the richness of the meatier skewers.

If you know you’ll arrive at Satori with a bigger appetite, ordering a main alongside the skewers is a smart move.

The mini unagi don (S$16.80) is well-sized for exactly this purpose — buttery, smoky lacquered freshwater eel over rice, with the sauce soaked just enough into the grains. 

Even when breaking the egg yolk atop doesn’t overwhelm the flavours in the bowl (especially after seven skewers), it satisfies in the way a solid unagi don always does.

To close, the grape ice cream (S$3.80) turned out to be the right call. It’s actually Kyoho grape sorbet and works beautifully as a palate cleanser — lightly sweet-sour, with enough brightness to cut through the fullness that follows a smoky, savoury meal.

A low-key but considered ending.

Best enjoyed loud and in good company

While you might be tempted to compare Satori to Sapoto, it’s vital to see that where its older sibling is about stillness and ceremony, Satori is about having a good time — and it delivers on that promise, without sacrificing the technical rigour that underpins the whole group’s ethos.

The skewers are precise, the menu is generous in both range and price, and the space has enough personality to make a Tuesday night feel like an occasion.

It’s best suited for groups who like to eat adventurously and drink well — the kind of dinner where everyone orders differently and you end up passing skewers around the table.

Solo diners and couples will find it perfectly comfortable, too, especially at the counter, but Satori really comes alive with a crowd.

If you’re the sort who defaults to chicken thigh and calls it a night, this might be the place that finally talks you into trying the bonjiri — and not regretting it.

This was a hosted tasting.

For more ideas on what to eat, check out Les Amis Group’s new omakase concept, Jiin Omakase, and Cafe Fufu, a quaint HDB cafe in Bukit Merah.