Daikoku Yakitori

31/01/2026

Thank you for all the support. We will close officially from 1 Feb 26 onwards.

29/11/2025

Daikoku Japanese Izakaya is built on a simple belief: great yakitori comes from craft and care.

At the heart of the grill is Chef Kumagai Yoshihiro, trained in Sendai and bringing over 20 years of experience. His style is steady and attentive. He reads the heat instinctively, turns each skewer at the perfect moment, and brushes on the tare with a practiced hand.

From well-loved cuts to the more uncommon ones, everything is prepared with the same precision.

For yakitori made with true mastery, join us tonight. We start serving at 5:30pm.

25/11/2025

A dish that keeps surprising first-timers.

Our Ice Plant Salad is served chilled, crisp, and lightly briny—the kind of freshness that wakes the palate before the grills and sake arrive.

Simple, refreshing, and the perfect way to start a night at Daikoku.

18/11/2025

𝗙𝗼𝘂𝗿 𝗿𝗲𝗮𝘀𝗼𝗻𝘀 𝘆𝗼𝘂𝗿 𝘄𝗲𝗲𝗸𝗻𝗶𝗴𝗵𝘁𝘀 𝗮𝗿𝗲 𝗯𝗲𝘁𝘁𝗲𝗿 𝗮𝘁 𝗗𝗮𝗶𝗸𝗼𝗸𝘂:

Mon — 𝟱𝟬% 𝗼𝗳𝗳 fresh Salmon Sashimi
Tue — $𝟯𝟴 𝗗𝗿𝗶𝗻𝗸𝘀 𝗕𝘂𝗳𝗳𝗲𝘁 with three curated sakes from Japan
Wed — 𝗟𝗮𝗱𝗶𝗲𝘀’ 𝗡𝗶𝗴𝗵𝘁: 𝗙𝗥𝗘𝗘 first drink for ladies with three yakitori sticks
Thu — 𝟱𝟬% 𝗼𝗳𝗳 fresh Salmon Sashimi

Weeknight plans, sorted.
Seats fill up after 5.30PM, reserve if you can.

📍 Daikoku Japanese Izakaya, Kada Maxwell
Dine-in only. Prices exclude GST and service charge.

Reserve with Google helps you get things done in the world. Save your spot at restaurants, classes, activities, attractions, and more, all right from Google.

06/11/2025

Pidan Tofu — an understated favourite at Daikoku. Soft, chilled tofu topped with our signature century egg “lava”, smooth and gently yielding with every cut.

Each mouthful plays on contrast: the silkiness of tofu, the rich depth of egg, a burst of ebiko, and a light crunch of tempura. It’s the kind of dish that stays with you long after the last bite.

Pair it with a glass of sake for the perfect start to the evening.

03/11/2025

At Daikoku, the sake flows as freely as the conversations that follow. Our collection spans from crisp Junmai to elegant Junmai Daiginjo—each bottle flown in directly from Japan, chosen for its character and craft.

Whether you prefer something light and floral or rich and full-bodied, there’s a pour that pairs beautifully with the grill, the heat, and the rhythm of the night.

Ask us for a recommendation, we’ll find the sake that suits your mood.

28/10/2025

𝗣𝗢𝗩: 𝗬𝗼𝘂’𝗿𝗲 𝗽𝗶𝗰𝗸𝗶𝗻𝗴 𝘁𝗵𝗲 𝗱𝗶𝗻𝗻𝗲𝗿 𝘀𝗽𝗼𝘁 𝗮𝗴𝗮𝗶𝗻.
You could play it safe… or find somewhere that actually makes the night memorable.

At Daikoku Izakaya, every detail hits different:

• Grilled chicken comb — a rare find in Singapore.
• Yakitori grilled by a Japanese master chef with over 20 years of experience.
• Singapore’s first miso yakitori, glazed in-house and best paired with curated sakes from Japan.
• Free Otoshi (appetiser) with every drink from 5.30pm to 6.30pm daily — never the same twice, and not on the menu.

Reserve your table now. The best nights never happen 𝘫𝘶𝘴𝘵 𝘢𝘯𝘺𝘸𝘩𝘦𝘳𝘦.

📍 Kada: 5 Kadayanallur St, #01-02/03, Singapore 069183
🕐 Mon–Sat: 5:30pm–10:30pm | Closed on Sundays

25/10/2025

Every night deserves to be unhurried.
One drink at a time, one dish at a time.

It’s how evenings unfold in Japan — slowly, with good company, good sake, and that satisfaction of truly unwinding.

At Daikoku Japanese Izakaya, we keep to that rhythm. Every meal is a reminder to slow down, share a drink, and savour the kind of rest that’s been long overdue.

Take it slow, we’ve got you.

📍 Kada: 5 Kadayanallur St, #01-02/03, Singapore 069183
🕐 Mon–Sat: 5:30pm–10:30pm | Closed on Sundays

09/10/2025

𝗠𝗶𝘀𝗼 𝗵𝗮𝘀 𝗮𝗹𝘄𝗮𝘆𝘀 𝗯𝗲𝗲𝗻 𝗽𝗮𝗿𝘁 𝗼𝗳 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗰𝗼𝗼𝗸𝗶𝗻𝗴. But in yakitori, it’s almost never given the spotlight.

At Daikoku, our tare blends two misos seldom seen together:
• Sendai miso, bold enough to meet the fire.
• Saikyō miso, pale and sweet, long used in Kyoto’s most delicate dishes.

On the grill, this blend behaves differently from soy. It clings to the skewer, holding the smoke close. In Chef Kumagai’s hands, the sugars caramelise slowly, turning into flavours that are layered, savoury, and distinctive.

𝗜𝘁’𝘀 𝗮 𝗽𝗮𝘁𝗶𝗲𝗻𝘁 𝘄𝗮𝘆 𝗼𝗳 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 — one that asks for care, but rewards it with depth. For us, that’s the kind of yakitori worth bringing to the table.

𝗗𝗶𝗻𝗻𝗲𝗿 𝗳𝗿𝗼𝗺 𝟱.𝟯𝟬𝗽𝗺, 𝗼𝗻𝗹𝘆 𝗮𝘁 𝗗𝗮𝗶𝗸𝗼𝗸𝘂.

01/10/2025

𝗥𝗮𝗰𝗲 𝗪𝗲𝗲𝗸’𝘀 𝗣𝗶𝘁 𝗦𝘁𝗼𝗽: 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲’𝘀 𝗢𝗻𝗹𝘆 𝗠𝗶𝘀𝗼 𝗬𝗮𝗸𝗶𝘁𝗼𝗿𝗶

Only at Daikoku: skewers glazed in a unique miso tare, grilled by a Japanese chef with over 20 years of mastery. You won’t find miso yakitori anywhere else in Singapore — and there’s no better time than race week to try it.

Seats fill fast. Gather your crew, raise a glass of sake, and make this your 𝗺𝘂𝘀𝘁-𝘃𝗶𝘀𝗶𝘁 𝘀𝘁𝗼𝗽 𝗶𝗻 𝗠𝗮𝘅𝘄𝗲𝗹𝗹.

01/10/2025

𝗞𝗮𝗻𝗽𝗮𝗶 𝘁𝗼 𝗪𝗼𝗿𝗹𝗱 𝗦𝗮𝗸𝗲 𝗗𝗮𝘆! 🍶

In Japan, this day marks the start of a new sake brewing season — a moment for tradition, community, and that very first toast.

At Daikoku, we carry that spirit through every evening. Drinks always come first, and in the opening hour they’re paired with a complimentary otoshi (a small side dish). Sometimes familiar, sometimes unexpected, always part of the fun.

And if you’re making a night of it, here’s what’s waiting for your next visit:
• Spend $100+: Your next drink’s on the house — beer, highball, or lemon sour.
• Spend $600+: Kanpai in style with a complimentary bottle of premium sake.
• Spend $1000+: Double the cheers — two bottles of premium sake, yours to enjoy.

*Rewards are redeemable on your next visit (valid for sakes under $120).

So while the world is raising a glass today, you’ll find plenty of reasons to toast with us all year round.

𝗥𝗲𝘀𝗲𝗿𝘃𝗲 𝘆𝗼𝘂𝗿 𝘁𝗮𝗯𝗹𝗲 𝘃𝗶𝗮 𝗹𝗶𝗻𝗸 𝗶𝗻 𝗯𝗶𝗼.

📍 Kada: 5 Kadayanallur St, #01-02/03, Singapore 069183
🕐 Mon–Sat: 5:30pm–10:30pm | Closed on Sundays

28/09/2025

⚠️ 𝗡𝗼𝘁𝗶𝗰𝗲: 𝗧𝗲𝗺𝗽𝗼𝗿𝗮𝗿𝘆 𝗔𝗰𝗰𝗲𝘀𝘀 𝗖𝗵𝗮𝗻𝗴𝗲𝘀 (𝟮𝟵 & 𝟯𝟬 𝗦𝗲𝗽𝘁)

On 29 and 30 September, works will be carried out at Kada Maxwell.
During this time, please use the 𝗯𝗮𝗰𝗸 𝗲𝗻𝘁𝗿𝗮𝗻𝗰𝗲 for all entry and exit to our store.
(Check the last slide of this carousel and our IG Story for a quick directional video.)

𝗗𝗮𝗶𝗸𝗼𝗸𝘂 𝗝𝗮𝗽𝗮𝗻𝗲𝘀𝗲 𝗜𝘇𝗮𝗸𝗮𝘆𝗮 𝗿𝗲𝗺𝗮𝗶𝗻𝘀 𝗼𝗽𝗲𝗻 𝗮𝘀 𝘂𝘀𝘂𝗮𝗹 — thank you for your understanding while improvements are made to the space.