In the regimented world of yakitori, charcoal is usually the undisputed king. At Firebird by Suetomi, however, the kitchen embraces a wilder, more volatile element: firewood. This method requires the chefs to read the flames instinctively, managing a heat that is hotter and taller than traditional binchotan allows. It is a technique perfected by Chef Makoto Suetomi at his Tokyo establishment, Makitori Shinkobe, where waiting lists stretch up to a year. Now, that same intensity arrives in Singapore.
While Suetomi provides the visionary framework, the open kitchen is marshalled by Head Chef Alvin Leong. With a background at Odette and Waku Ghin, Leong applies fine-dining discipline to the primal nature of the wood-fired grill. The team utilises a custom blend of oak, cherry, and ironbark to cook organic French chicken. Chosen for its fat content and robust flavour, the bird withstands the fierce temperatures, absorbing a clean, woody aroma that charcoal alone cannot impart.
The menu is designed as a comprehensive exploration of the ingredient. Rather than a simple procession of skewers, the omakase unfolds as a curated narrative, alternating between grilled items and composed savoury dishes. The kitchen treats heat as a language, using the fluctuating intensity of the wood fire to coax distinct textures and depths of flavour from every part of the bird.
To pair, the restaurant curates a list of experimental sakes, including rare and limited-edition labels. Firebird takes a ubiquitous ingredient and, through the medium of fire, elevates it to something quietly extraordinary.
Firebird by Suetomi
at Mondrian Singapore Duxton
83 Neil Road, Duxton Hl
Singapore 089813
T: (+65) 97762476
E: enquiries@firebirdbysuetomi.sg
IG: @firebird.sg
