An eye-level, close-up shot captures an array of yakitori chicken skewers grilling over an open flame, representing the file "1-Types of Yakitori Chicken Skewers in Singapore.webp". A dense row of bamboo skewers packed with different cuts of meat sizzles on the grill grate, showing deep caramelization, glossy sauces, and slight char marks. Thick wisps of white smoke rise heavily from the food, creating a sense of intense heat and aroma. In the softly blurred background, a chef wearing a white uniform and apron stands behind the grill, actively managing more skewers on a tray under warm, atmospheric kitchen lighting.

Types of Yakitori Chicken Skewers in Singapore: Which Ones Are Worth Ordering? A Flavorful Guide

I used to walk into a yakitori restaurant, scan the menu, and panic. Kawa, tsukune, sunagimo. It all looked like a foreign language, which, fair enough, it is. So I did what any reasonable person would do: I started ordering everything and taking notes. Exploring the diverse world of chicken skewers in Singapore opened my eyes to the rich flavors and textures that make this dinner cuisine so special. Whether you’re a fan of crispy chicken skin or juicy chicken pieces, understanding each skewer’s unique appeal is key to enjoying the best skewer Singapore has to offer. So I did what any reasonable person would do: I started ordering everything and taking notes.

Honest Yakitori Chicken Skewer Reviews

1. Momo (Chicken Thigh) – Juicy and Tender Skewers

An extreme close-up, top-down shot captures a row of yakitori skewers cooking side-by-side on a wire grill grate, representing the file "2-Types of Yakitori Chicken Skewers in Singapore.webp". Each bamboo skewer is tightly threaded with glistening pieces of chicken, completely coated in a thick, savory dark tare sauce that has caramelized with the heat. The meat shows tempting golden-brown textures and slight charring along the edges from the open flame. The dark background beneath the wire mesh keeps the visual focus entirely on the rich color and succulent appearance of the grilling meat.

What It Tastes Like

  • Juicy, smoky, and packed with chicken flavour.

My Honest Review

  • If I could only order one skewer, this would be it.
  • The higher fat content keeps it tender even when grilled aggressively over charcoal.
  • The marinated chicken pieces are perfectly coated with marinade ingredients that enhance the natural flavor, making each bite deliciously satisfying.
  • Using metal skewers helps the chicken cook evenly.
  • The grill pan or BBQ imparts a lovely smoky char.
  • When cooked, the chicken is cooked to piping hot perfection, ensuring safety and juiciness.

Would I Order It Again?

  • ⭐⭐⭐⭐⭐ Absolutely.

2. Negima (Chicken and Leek) – Savory and Sweet Vegetable Pairing

A top-down, overhead shot features two negima yakitori skewers arranged diagonally across a square ceramic plate, representing the file "3-Types of Yakitori Chicken Skewers in Singapore.webp". Each metal skewer alternates between juicy, grilled pieces of chicken thigh coated in a glossy, savory tare sauce and thick chunks of leek that show appetizing char marks from grilling. The plate has a distinct cream color with a subtle, dark grid-like pattern, and it rests on a textured dark wood or bamboo placemat visible on the left and right edges, creating a clean and appetizing presentation.

What It Tastes Like

  • Savory chicken paired with sweet, softened leek that adds a fresh contrast.

My Honest Review

  • Negima strikes the perfect balance between meat and vegetable.
  • The leek’s subtle sweetness complements the smoky chicken beautifully.
  • The chicken is marinated with olive oil, lemon juice, garlic, and other marinade ingredients that infuse vitamin C and flavor into the meat.
  • The bite sized pieces of chicken and red onion alternate on bamboo skewers, which are soaked before grilling to prevent burning.
  • A sprinkle of sesame seeds adds a delightful finish.

Would I Order It Again?

  • ⭐⭐⭐⭐⭐ Without a doubt.

3. Tsukune (Chicken Meatball) – Sweet and Savory Comfort Food

A close-up, high-angle shot captures a platter of tsukune (Japanese chicken meatball) skewers, representing the file "4-Types of Yakitori Chicken Skewers in Singapore.webp". Arranged neatly on a rectangular green glazed ceramic plate, several flat paddle-style bamboo skewers each hold three plump, rounded chicken meatballs. The meatballs feature a golden-brown, textured surface brushed with a glossy, dark tare sauce that shows areas of deep caramelization and appealing dark char marks from being grilled. The vibrant green plate rests on a neutral-toned wooden surface, emphasizing the savory and succulent appearance of the dish.

What It Tastes Like

  • Sweet, savory, and juicy with a soft, springy texture.

My Honest Review

  • Tsukune’s blend of minced garlic, ginger, and other marinade ingredients creates a comforting, addictive bite.
  • The tare glaze, made with red wine vinegar, honey, and soy sauce, adds a lovely sweet-savory finish.
  • Cooking these on a grill pan or BBQ ensures the chicken is cooked thoroughly while retaining moisture.
  • These chicken kebabs are often served piping hot and are perfect with a side of Greek salad or flatbread.

Would I Order It Again?

  • ⭐⭐⭐⭐½ Yes, especially with a runny egg dip.

4. Kawa (Chicken Skin) – Crispy and Rich Flavor Experience

An overhead, close-up shot captures two kawa (chicken skin) yakitori skewers served on a textured surface, representing the file "5-Types of Yakitori Chicken Skewers in Singapore.webp". The bamboo skewers are tightly threaded with folded ribbons of chicken skin that have been grilled to a golden brown, showcasing a glistening, crispy texture with distinct dark char marks along the edges. Placed diagonally on a dark, textured black plate, the skewers are accompanied by a small sprinkle of bright orange-red shichimi togarashi (Japanese seven-spice powder) in the bottom-left corner and a sliver of lemon visible on the far right edge, creating a visually rich and savory presentation.

What It Tastes Like

  • Rich, fatty, with a smoky char and crispy edges.

My Honest Review

  • Kawa was the skewer that converted me.
  • It’s crispy yet chewy, delivering intense flavor without heavy sauce.
  • The chicken skin is carefully marinated and cooked on metal skewers or soaked bamboo skewers to achieve the perfect texture.
  • The fat content is higher but balanced to avoid excessive saturated fat, making it a delicious indulgence.

Would I Order It Again?

  • ⭐⭐⭐⭐ Yes, but maybe not for beginners.

5. Tebasaki (Wing) – Savory Crispy Chicken Wings on Skewers

A high-angle, close-up shot captures a teba (chicken wing) yakitori skewer served on a plate, representing the file "6-Types of Yakitori Chicken Skewers in Singapore.webp". The single skewer features two bone-in chicken wing sections grilled to a crispy, golden brown, showcasing heavily charred skin and a generous dusting of red-and-black shichimi togarashi (Japanese seven-spice powder) across the surface. Placed diagonally on a round, textured white ceramic plate, the skewer is accompanied by a small, neat pile of additional spice blend in the lower-right corner, set against a dark, out-of-focus background.

What It Tastes Like

  • Savory and crispy with juicy meat beneath the skin.

My Honest Review

  • Tebasaki offers the best of both worlds: crisp skin and tender meat.
  • The marinade ingredients including minced garlic, lemon juice, and thyme enhance the flavor while keeping the chicken juicy.
  • These skewers are excellent when cooked on a grill pan or BBQ, brushed with olive oil and a touch of honey for caramelization.

Would I Order It Again?

  • ⭐⭐⭐⭐ Definitely.

6. Bonjiri (Tail) – Buttery and Flavorful Yakitori Cut

A close-up, high-angle shot captures two bonjiri (chicken tail) yakitori skewers served on a platter, representing the file "7-Types of Yakitori Chicken Skewers in Singapore.webp". The bamboo skewers are packed with plump, rounded pieces of grilled chicken tail that have been cooked to a glistening golden-brown finish, displaying crispy edges and small, appetizing char spots. They sit alongside other skewers on a light-colored, textured ceramic rectangular plate, creating a warm and savory presentation set against a softly blurred, neutral background.

What It Tastes Like

  • Buttery, fatty, and deeply flavorful.

My Honest Review

  • The tail is an underrated gem: rich and juicy with a satisfying chew that rewards the adventurous eater.
  • The marinade often includes paprika, garlic, and lemon, which complements the natural fattiness.
  • Cooked on metal skewers or soaked bamboo skewers, the bonjiri is a highlight of any skewer Singapore selection.

Would I Order It Again?

  • ⭐⭐⭐⭐⭐ Yes, it’s a must-try for yakitori fans.

7. Seseri (Neck) – Unique Texture and Savory Flavor

A high-angle, close-up shot captures four grilled yakitori skewers arranged side-by-side on a light-colored rectangular plate. The bamboo and metal skewers are tightly threaded with different cuts of chicken meat, displaying a range of golden-brown textures, glistening juices, and varying degrees of charring from the grill. The skewers on the far left and far right show deeper browning and dark, crispy edges, while the middle skewers feature lighter, succulent folds of meat. The plain, light background emphasizes the rich, savory colors and grilled textures of the seasoned Japanese street food.

What It Tastes Like

  • Savory with a slightly springy bite.

My Honest Review

  • Seseri’s texture is unique firm but tender.
  • The flavor is clean and smoky.
  • The marinade, rich with olive oil, lemon, and minced garlic, helps tenderize the meat.
  • Often paired with veggies like mushrooms and red onion on the skewers, adding a balanced taste and texture.

Would I Order It Again?

  • ⭐⭐⭐⭐½ Yes, for the texture alone

8. Sunagimo (Gizzard) – Crunchy and Lean Yakitori Option

A high-angle, close-up shot captures two hatsu (chicken heart) or sunagimo (gizzard) yakitori skewers arranged diagonally on a serving dish, representing the file "9-Types of Yakitori Chicken Skewers in Singapore.webp". The bamboo skewers hold several thick, plump pieces of organ meat that are generously glazed in a glossy, dark tare sauce, reflecting the light and showing slight charring on the edges from being grilled. They rest on a rectangular ceramic plate with a light grey center and a thick, dark rim, decorated with a small green leafy sprig at the top. The entire plate is set against a warm, rustic wooden table surface with a prominent vertical grain.

What It Tastes Like

Lean, firm, and pleasantly crunchy.

My Honest Review

Sunagimo surprised me with its texture and flavor. It’s not for everyone, but at a good yakitori spot, it’s worth trying. The marinade ingredients often include red wine vinegar and a touch of sugar to balance the lean meat’s flavor. Grilling on a hot grill pan or BBQ ensures the gizzard is cooked through without drying out.

Would I Order It Again?

⭐⭐⭐⭐ Maybe, depending on my mood.

9. Hatsu (Heart) – Mild and Tender Offal Choice

A high-angle, close-up shot captures a serving of hatsu (chicken heart) or reba (chicken liver) yakitori skewers beautifully presented on a platter, representing the file "11-Types of Yakitori Chicken Skewers in Singapore.webp". Four flat, paddle-style bamboo skewers are stacked on top of each other, holding plump, tender pieces of meat that are smothered in an exceptionally thick, dark, and glossy tare sauce that pools slightly onto the plate. The skewers rest on a wavy, textured white ceramic plate decorated with a few thin curls of green scallion on the side. In the background, a rustic wooden table holds a bowl of green edamame and a small dish containing Japanese spice blend, completing the izakaya-style setting.

What It Tastes Like

  • Mild, slightly gamey, and tender.

My Honest Review

  • Hatsu is subtle and less intense than other offal, but it adds variety to the meal.
  • The marinade coats the chicken heart with a flavorful blend of garlic, lemon, and thyme.
  • Cooking on metal skewers or soaked bamboo skewers allows even heat distribution, resulting in a juicy and delicious bite.

Would I Order It Again?

  • ⭐⭐⭐½ Occasionally.

10. Reba (Liver) – Rich and Creamy Yakitori Experience

A high-angle, close-up shot captures a serving of hatsu (chicken heart) or reba (chicken liver) yakitori skewers beautifully presented on a platter, representing the file "11-Types of Yakitori Chicken Skewers in Singapore.webp". Four flat, paddle-style bamboo skewers are stacked on top of each other, holding plump, tender pieces of meat that are smothered in an exceptionally thick, dark, and glossy tare sauce that pools slightly onto the plate. The skewers rest on a wavy, textured white ceramic plate decorated with a few thin curls of green scallion on the side. In the background, a rustic wooden table holds a bowl of green edamame and a small dish containing Japanese spice blend, completing the izakaya-style setting.

What It Tastes Like

  • Rich, creamy, and slightly metallic.

My Honest Review

  • Reba is polarizing. If you like liver, it’s a treat; if not, it can be overpowering.
  • The marinade ingredients, including olive oil, lemon juice, and minced garlic, help soften the strong flavor.
  • Cooked carefully on a grill pan or BBQ, the liver is best served piping hot.

Would I Order It Again?

  • ⭐⭐⭐½ Only if I’m in the mood.

Quick Comparison Table: Yakitori Chicken Skewers at a Glance

SkewerTasteTextureBeginner Friendly?My Rating
1. MomoJuicyTenderYes5/5
1. NegimaSavouryTenderYes5/5
1. TsukuneSweetSoftYes4.5/5
1. KawaRichCrispyMaybe4/5
1. BonjiriButteryJuicyMaybe5/5
1. TebasakiSavouryCrispyYes4/5
1. SeseriSavourySpringyMaybe4.5/5
1. SunagimoLeanCrunchyMaybe4/5
1. HatsuMildTenderMaybe3.5/5
1. RebaRichCreamyMaybe3.5/5

My Top 5 Yakitori Chicken Skewers: Best Picks for Skewer Singapore Enthusiasts

1. Momo – Best overall for juicy, tender flavor, marinated with all the marinade ingredients to enhance taste.

2. Bonjiri – Most underrated: rich and buttery, perfect for those who love other meats with bold flavors.

3. Negima – Perfect balance of meat and vegetable, with chunks of leek and chicken tossed in a zesty marinade.

4. Tsukune – Comfort-food skewer with addictive sweetness, often served with a side of hummus or pineapple for contrast.

5. Seseri – Unique texture that stands out, best when cooked on a grill or air fryer and allowed to rest before eating.

Which Chicken Skewer Should Beginners Try First? Beginner-Friendly Yakitori Recommendations

If you’re new to yakitori, start with momo, negima, and tsukune. They are approachable, widely available, and showcase different aspects of Japanese grilling. Of course, these are only a few of the cuts you’ll encounter on a real yakitori chicken menu.

The Skewers I Think You Should Try First: Must-Try Yakitori Varieties in Singapore

SkewerDescriptionWhy Try It?Recommended Spot
Kawa (Chicken Skin)Hot, blistered, crispy edges with a chewy center; no heavy sauce, just clean smoke and rendered fat.The gateway skewer for those on the fence; consistently praised for its texture and flavor.Skewers Yakitori Izakaya, Cuppage Plaza
Tsukune (Minced Chicken Meatball)Seasoned minced chicken formed into balls, grilled to a charred outside and springy, juicy inside.Rich and addictive, often glazed with sweet-savory tare and paired with runny egg dip.Satori Yakitori
Chicken OysterSmall, rounded dark meat near the thigh; juicy, deeply flavorful, slightly chewy.A discovery cut that elevates yakitori beyond ordinary thigh meat.Various yakitori chefs
Negima (Chicken Thigh with Leek)Alternating pieces of chicken thigh and Tokyo leek, grilled to char the meat and soften the leek.Balanced seasoning and satisfying grill char; pairs well with beer or highball; great for yakitori beginners.Q-WA Bar & Yakitori

The Adventurous Cuts Worth Ordering: Explore Unique Yakitori Flavors

Skewer TypeDescriptionNotesRecommendation
Sunagimo (Gizzard)Lean, firm, and pleasantly crunchy, offering a unique texture unlike other cuts.Often overlooked but worth trying at a good yakitori counter.Order at least once to discover if it becomes a new favorite.
Neck (Seseri)Slightly springy bite with a clean savory flavor enhanced by charcoal grilling.Common at yakitori counters; offers a distinct texture and flavor.Recommended for curious diners seeking variety.
Tail (Bonjiri)Fatty, rich, and intensely flavorful, akin to a more intense chicken thigh.A rewarding choice for adventurous eaters.Highly recommended for those wanting to explore beyond standard cuts.
Chicken Breast (Sasami)Lean and mild, prone to drying out, making it less memorable compared to other skewers.Requires careful timing to cook well; often overshadowed by more flavorful options like kawa.Can be skipped in favor of more flavorful skewers unless prepared exceptionally well.

FAQs: Common Questions About Yakitori Chicken Skewers in Singapore

  • What is the most popular yakitori chicken skewer? Momo (chicken thigh) is the most popular due to its juicy, tender flavor.
  • Which chicken skewer is best for beginners? Momo, negima, and tsukune are great starting points because they are flavorful and approachable.
  • What does chicken skin yakitori taste like? Chicken skin yakitori (kawa) is rich and fatty with a smoky, crispy texture.
  • Are yakitori chicken skewers healthy? They can be a healthy option, especially when grilled without heavy sauces, offering protein with moderate fat.
  • Which yakitori skewer should I order first? Start with momo or negima for a balanced introduction to yakitori flavors and to experience the best yakitori in Singapore.
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