Daikoku at Kada Maxwell redefines the izakaya experience with Singapore’s first Miso Tare Yakitori. The signature glaze blends Sendai and Saikyō miso into a caramelised coating that clings to each skewer, intensifying flavour with every turn over the grill. Helmed by Chef Kunagai, who brings more than two decades of yakitori expertise from Sendai, this intimate 40-seater champions both familiar favourites and rarer cuts such as chicken comb. Guests are also treated to complimentary otoshi—surprise side dishes—when ordering drinks during the first hour.
Beyond yakitori, the menu presents thoughtful small plates like Pitan Tofu and refreshing ice plant salads, alongside a carefully curated sake list featuring labels not commonly found elsewhere. Each pairing is designed to complement the smoky richness of the grill, inviting diners to linger and discover new flavour combinations.
At Daikoku, every skewer is cooked over binchōtan charcoal, where precision, patience, and technique guide the process. From juicy thighs to crisp skin and even prized cuts seldom seen, each stick reflects the chef’s steady hand and years of mastery. With its soulful atmosphere and dedication to craft, Daikoku offers an experience that is both authentic and quietly revolutionary in Singapore’s dining scene.
