Michelle Tan

A close-up, eye-level shot captures a chef’s left hand carefully turning wooden skewers of chicken yakitori on a traditional, long, narrow Japanese charcoal grill. Rows of various chicken skewers, including negima (chicken thighs alternated with thick pieces of Japanese leek), are sizzling over the hot grates, showing prominent grill marks, charred edges, and a glistening glaze. In the background, wisps of white smoke rise from the grill toward a dimly lit, professional izakaya kitchen setting featuring stacked ceramic plates on a counter, while a small brown ceramic pot containing dark tare sauce sits in the bottom right corner.

The Yakitori Handbook

Mastering Yakitori Grilling: The Art of Japanese Charcoal Skewers

May 22, 2026

Yakitori grilling isn’t just a cooking method; it’s a celebrated Japanese tradition that’s found its way into kitchens and restaurants around the world. Rooted in centuries-old culinary practices, yakitori has evolved into a versatile and beloved dish that highlights the…

A close-up, warm-toned photograph captures a traditional Japanese dining experience at a wooden counter, highlighting the pairing of yakitori and sake. On the left, a black rectangular plate holds several skewers of grilled chicken, arranged neatly by type: some are topped with a dab of green wasabi, others feature dark, glossy glazed meat, and the rest show a lightly charred, pale surface. To the right, a hand is pouring sake from a dark, textured ceramic flask into a small matching cup, creating ripples in the clear liquid. Standing prominently behind the cup is a large, dark green sake bottle with a white label featuring elegant black Japanese calligraphy that reads "Hakurakusei" (伯楽星). In the dimly lit, soft-focus background, additional skewers can be seen cooking over a grill, alongside small condiment containers on the left side of the counter.

Charcoal Chronicles

The Art of Pairing: Yakitori and Sake Harmony

May 21, 2026

酒の響き, or “the harmony of sake,” plays a subtle but important role in yakitori dining. Many diners focus on the meat, the grilling technique, or the seasoning, but sake, when paired correctly, elevates the entire experience. The first step in…

A chef in a dark uniform meticulously tends to a row of yakitori skewers grilling over a traditional narrow charcoal bed, known as a konro. Thick plumes of white smoke rise from the sizzling meat, partially obscuring the chef’s torso and adding a sense of movement to the dimly lit, atmospheric kitchen. The skewers feature various cuts of chicken and green scallions, some showing a deep, caramelized char while others are still pale and cooking. In the foreground, the edge of a polished wooden counter and a small ceramic dish are visible, while the background reveals the organized clutter of a professional Japanese kitchen with stacked bowls and stainless steel surfaces.

Charcoal Chronicles

The Sound of the Grill: Listening to Yakitori

May 20, 2026

音の気配 is something you may not notice right away. The soft crackle of fat meeting charcoal, the faint hiss as a skewer is turned. These sounds are quiet, but they tell a story. If you sit close enough, the grill…

The Yakitori Handbook

Igniting Tradition with the Eight Span Crow’s Fiery Spirit with Yakitori Yatagarasu

May 19, 2026

At first glance, yakitori yatagarasu reads like a name drawn from Japan rather than a menu. It carries weight before food arrives, hinting at something older than technique. In Singapore, where restaurants often explain themselves quickly, Yatagarasu does the opposite.…

A close-up, eye-level shot of a rectangular ceramic plate holding five diverse yakitori skewers on a wooden bar counter. The skewers include glazed chicken, scallions, and minced meat. In the background, a chef’s hands are visible over a steaming charcoal grill, while a frosted glass of beer and a traditional ceramic tea cup flank the plate.

The Yakitori Handbook

Yakitori Flavors Across Singapore’s Neighborhoods

May 15, 2026

The smoke curls first. It rises from a compact grill no wider than a cutting board, carrying with it the sweet-savoury perfume of fat meeting binchotan charcoal. Somewhere behind you, a glass clinks against wood. The murmur of conversation dips…

A single skewer of glistening, glazed yakitori sits centered on a dark, textured ceramic plate atop a light-colored wooden counter in a dimly lit, intimate Japanese restaurant. The skewer, likely chicken or meatballs, has a rich amber sheen and rests on a plate with traditional ribbed patterns. Surrounding the plate are various dining essentials, including a small stoneware bowl, a three-compartment condiment dish, and a ceramic cup filled with tea. In the soft-focus background, the hands of a chef are visible behind a raised counter, working over a smoky grill where more skewers are being prepared, while a handwritten Japanese menu stands partially visible on the left, adding to the authentic atmosphere.

Charcoal Chronicles

The Space Between Skewers: Learning to Pause at the Counter

May 6, 2026

間の美しさ is something you begin to notice only after a few skewers. At first, you may focus on what arrives in front of you. But over time, it is the space in between that begins to feel just as important.…

An angled, eye-level shot from the perspective of a diner seated at a light wood counter. In the foreground, a finished skewer sits on a dark ceramic plate next to a rustic tea cup. In the mid-ground, the chef's hands are visible through a thin veil of smoke, tending to skewers over a bed of glowing red coals. The background shows a secondary chef working in a deep, narrow kitchen lined with minimalist wooden cabinetry.

The Yakitori Handbook

Yakitori Omakase: Singapore Dining Guide

May 1, 2026

There is a quiet rhythm to yakitori omakase that reveals itself only when one slows down enough to notice. The glow of charcoal settles, the head chef adjusts his stance, and without announcement, the experience begins. Each movement feels measured,…

A high-angle, medium shot captures an elderly Japanese chef with a focused expression as he meticulously grills several rows of yakitori skewers over a traditional narrow charcoal grill. Dressed in a dark navy samue, he uses both hands to adjust the wooden skewers, which feature various cuts of chicken and green onions charred to a golden brown. The grill glows with intense orange embers from binchotan charcoal, sending thin wisps of white smoke into the dimly lit, atmospheric restaurant. In the foreground, a rustic wooden counter holds small ceramic condiment containers and a black rectangular serving plate, while the dark, blurred background highlights the chef’s craftsmanship and the warmth of the hearth.

Charcoal Chronicles

From Fire to Plate: How the Best Yakitori Is Grilled

April 29, 2026

火の舞, “the dance of fire,” is where the magic of yakitori happens. If you’ve ever watched a skilled chef at work, you’ll know that every moment at the grill is a calculated performance. From the first spark of the binchotan…

A yakitori chef skillfully tending to rows of chicken skewers over a traditional narrow charcoal grill in a dimly lit, upscale izakaya. The chef’s hand is in motion, turning a skewer amidst a light plume of smoke rising from the glowing embers of white Binchotan charcoal nestled in the grill’s trough. In the blurred background, several patrons watch the process from across a dark wooden counter, while a green bottle of sake sits nearby. In the bottom-left foreground, a finished skewer accompanied by a lemon wedge rests on a slate-colored ceramic plate, emphasizing the contrast between the raw heat of the grill and the refined presentation of the meal.

Charcoal Chronicles

The Heart of Binchotan: Why Charcoal Matters in Yakitori

April 22, 2026

炭の心, or “the heart of charcoal,” is where yakitori begins. It’s not just any fire, but the refined heat of binchotan that gently transforms raw ingredients into something unforgettable. At first glance, it seems simple. Charcoal burns, and food is…

A wide shot of a traditional Japanese restaurant interior featuring dark wood accents and warm yellow lighting. On the left, a dark wooden counter with several stacks of white plates faces an open kitchen area. To the right, several small wooden dining tables with matching chairs are arranged on a dark, slate-tiled floor. A recessed shelf in the center wall displays various sake bottles, and a framed piece of art hangs on the back wall near a window with traditional horizontal slats.

Authentic Charcoal Masters

Nanbantei Singapore: Yakitori Restaurant Guide

April 17, 2026

Stepping into a truly great dining spot always brings a sense of comfort. You want to feel welcomed, relaxed, and confident that the kitchen knows exactly what it is doing. That is the exact feeling I get whenever I visit…