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The Izakaya Journal

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The Izakaya Journal

Category: The Izakaya Journal

yakitori skewers grilling over charcoal fire in Singapore izakaya, showcasing timing and heat control for perfect texture and flavor

The Izakaya Journal

The Temperature of Food vs The Timing of Food

Eleanor Lau April 28, 2026

Singapore izakaya interior with diners enjoying yakitori skewers and drinks, warm lighting casual Japanese dining atmosphere shared table experience

The Izakaya Journal

The First-Time Diners vs The Regulars (Same Room, Different Night)

Alicia Tan April 23, 2026

The Izakaya Journal

The Curry You Order Last Matters More Than the First Skewer

Best Izakaya Team April 21, 2026

yakitori counter Singapore izakaya chef preparing skewers with diners seated at bar warm lighting Japanese dining atmosphere

The Izakaya Journal

How Chefs Spot a “One-Time Diner” vs a Future Regular

Eleanor Lau April 17, 2026

The Izakaya Journal

The Night We Ran Out of Chicken Thigh at 8:15 PM

Alicia Tan April 14, 2026

The Izakaya Journal

The “Best” Izakaya Usually Has the Best Basics

Eleanor Lau April 9, 2026

Kukai Izakaya yakitori skewers Singapore with grilled chicken, pork, and tare sauce at Orchard Towers izakaya

The Izakaya Journal

That First Bite Already Made the Decision for You

Alicia Tan April 7, 2026

Japanese yakitori skewers grilling over charcoal with chicken and vegetables

The Izakaya Journal

That Slight Pink in Your Yakitori? It’s Not Undercooked — It’s Done Right

Best Izakaya Team April 4, 2026

Tamagoyaki Japanese omelette slices on a plate, simple izakaya dish with soft layered texture

The Izakaya Journal

This One Simple Dish Tells You If an Izakaya Is Actually Good

Eleanor Lau April 2, 2026

The Izakaya Journal

“That Smoky Taste Is Just Burnt Meat.” It’s Actually Controlled Charcoal Flavor.

Alicia Tan March 26, 2026

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