The first thing you notice is that there’s almost nothing to notice.
No signboard shouting for attention, no menu propped by the door, no queue spilling into the corridor. You press the bell, someone lets you in, and only then does Kemuri Singapore reveal itself: a small counter, low light, and a fire that does most of the talking.
We’ve come to think of this yakitori restaurant as one of the more quietly serious rooms in the Cuppage/Somerset belt. It’s also one that has changed. So it’s worth understanding what Kemuri offers now before you book.
Kemuri Singapore: Located in Cuppage Plaza
Cuppage Plaza is a building of surprises, and Kemuri sits near the top of them, literally. Located at 5 Koek Road, #04-02, Cuppage Plaza, this restaurant is tucked away on the 4th floor of a building known for authentic Japanese cuisine in Singapore. Take the lift, find the unmarked door, ring the bell, and step into a room that feels sealed off from the noise below.
Inside, the mood is closer to zen than izakaya. There are 11 counter seats and two private tables, and the counter is where you want to be. From there you get a front row view of the live charcoal cooking, which is really the point of the whole evening. The lighting is dim and calm, the room quiet to moderate in volume because it’s small and controlled. Nobody is shouting orders across a crowded hall.
This isn’t a place for a loud group night. It suits date nights, quiet special occasions, and small parties who genuinely want to watch a chef work. If you’d rather see how it compares with other options in the building, our rundown of the best Japanese restaurants in Cuppage Plaza for a serious charcoal dining night gives useful context before you commit. Kemuri belongs in that conversation, but it asks more of you than a casual drop-in.
Yakitori Experience: Helmed by a Yakitori Master with Fine Dining Precision
Here’s the honest part. Kemuri built its early reputation as a yakitori restaurant under the helm of a yakitori master, Chef Michio Murakami, who brought deep expertise in charcoal grilling from Tokyo. More recently, the kitchen has been helmed by Chef Yuki Saito, who was previously sous chef at the Michelin-starred Kaiseki Komuro in Japan. This background explains the shift toward a more refined, fine dining kappo-style approach, while still honouring yakitori’s roots.
Since January 2025, the restaurant has moved toward a charcoal kappo direction, seasonal, ingredient-led, and more premium than the old skewer counter. It’s still fire at the centre, just with a different frame around it.
Start with the seafood. The Kinki Fish (S$79) is seasoned simply with salt and grilled over charcoal, leaning entirely on freshness and grill control rather than sauce or garnish. When the fish is right and the timing is precise, it’s sweet, smoky, and genuinely memorable. It’s also expensive, so order it knowing that. This dish shines as the centerpiece of Kemuri’s evolving menu.
Chicken remains part of Kemuri’s DNA, and we’re glad it does. The tsukune is tender with a balanced marinade, and the yakitori-style cuts still carry that pleasure of smoke, tare, texture, and heat. The slow cooked chicken thigh comes juicy and well-marinated, showcasing the kitchen’s precision and respect for quality ingredients. Other standout skewers include chicken heart and chicken neck, both prepared with care to ensure the perfect balance of flavors and texture.
Round things out with the straw-smoked bonito, which carries a nice smoky edge, or the refreshing grated yam somen if you want something lighter between richer plates.
Interestingly, the portions are kappo-sized: small starters, premium seafood, carefully grilled items, not the hearty, order-till-you-stop format of the past. A full dinner with drinks lands around S$100–180++, and there’s a Chef Issei Seasonal Course at S$148 before service charge and tax. If you walk in expecting a casual Cuppage izakaya bill, that number will sting. Value-sensitive diners and yakitori purists chasing the old structure may leave feeling the concept moved past them.
Counter Seats and Private Tables: Intimate Dining Focus
The physical space is key to the experience. Kemuri offers 11 counter seats that provide diners a front row view of the charcoal grill and the chefs’ skilled work. There are also two private tables for those who prefer a bit more privacy but still want to enjoy the refined atmosphere.
The ventilation system here is exceptional, ensuring that the smoke from the charcoal doesn’t overwhelm the room or cling to your clothes. This attention to detail in the space’s design supports the overall precision and focus of the dining experience.
Kemuri Offers a Thoughtful Beverage Program
No yakitori experience at Kemuri is complete without exploring their extensive beverage program. The selection includes over 50 types of sake, premium Japanese whiskies, shochu, and thoughtfully curated pairing flights designed to complement the flavors of the charcoal-grilled dishes. Drinking here is treated as an integral part of the meal, enhancing the food rather than simply washing it down.
The Menu: A Focus on Quality, Flavors, and Seasonal Ingredients
Kemuri’s menu has evolved but remains rooted in yakitori and Japanese cuisine traditions. The starters are carefully chosen seasonal items that prepare the palate for the main charcoal-grilled dishes. Diners can expect to see dishes like tsukune, chicken heart, and chicken neck skewers alongside seafood options such as the kinki fish and otoro sashimi.
The meal pacing is deliberate, with an interlude often provided by palate cleansers like grated daikon with ikura or a light chawanmushi topped with fresh uni. This thoughtful progression ensures each dish shines and the flavors build in a harmonious way.
Dessert is a small but refined offering, often a subtle Japanese-inspired sweet that closes the meal on a light note.
Service and Booking: Ensuring a Refined Evening
Service at Kemuri is chef-led and curated rather than rushed. The rhythm of the meal respects the slower pace of charcoal cooking and the intimacy of the space. Diners who engage with the chefs and ask questions about the ingredients, cooking techniques, or sake pairings often find the experience deepens.
Because of the limited seating and the demand, securing a booking is essential. Walk-ins are rarely successful. Reservations can be made through Kemuri’s official channels, and it’s recommended to request a counter seat for the full yakitori experience.
The Izakaya Team’s Take
Who this is for:
Diners who prefer a chef-led charcoal counter experience over a casual izakaya night, fans of seasonal kappo-style Japanese dining, sake and whisky lovers, and couples or small groups looking for a quiet, fire-focused dinner where the cooking takes centre stage.Who should probably skip:
Anyone chasing a budget-friendly izakaya, a spontaneous walk-in skewer-and-beer session, or a loud, high-energy night out with big portions and easy spending. This has moved well beyond that format.What we’d still come back for:
The kinki fish, tsukune, otoro sashimi, and a seasonal sake flight that matches the rhythm of the meal.
The Bottom Line
Kemuri Singapore has clearly stepped beyond the standard Cuppage Plaza izakaya format, and it’s important to recognise that before you book.
What it does now, it does with intent: clean seafood, precise charcoal work, and a quiet, almost hidden-door dining experience that feels more curated than casual. The trade-off is straightforward, higher spend and limited seats in exchange for focus and control. You reserve ahead, sit at the counter, and approach it as a charcoal kappo experience rather than a spontaneous izakaya stop.
Go in with the right expectations, and it stands as one of the more refined fire-led counters in the area. Go in expecting the old skewer-heavy izakaya energy, and it simply won’t be the same room.
