Firebird by Suetomi, located at Mondrian Singapore Duxton, marks the first international outpost of acclaimed Tokyo chef Makoto Suetomi. The restaurant offers an intimate, tori-focused wood-fire yakitori omakase experience, where premium chicken takes centre stage. Cooked over a custom-built wood-fire grill, each skewer highlights different cuts — from familiar favourites to lesser-known parts — grilled with precision to achieve a delicate balance of smokiness, tenderness, and deep umami.
Beyond yakitori, the multi-course omakase is thoughtfully paced, featuring seasonal dishes and comforting highlights that add dimension and variety to the dining journey. Set within a sleek counter-style space that allows diners to watch the chefs at work, and complemented by a well-curated selection of sake and wines, Firebird by Suetomi delivers a refined yet soulful Japanese dining experience that celebrates the purity and artistry of fire-driven cooking.
Chicken Consomme 4/5
I had the 15-Course Omakase ($188++), which began with a Chicken Consomme. Light yet intensely chicken-flavoured, the clear broth gently warms the stomach and sets the tone for the courses to come, whetting the appetite without overwhelming the palate.
Chicken Thigh 4.8/5
The first skewer featured Chicken Thigh, which was meaty, tender, and exceptionally juicy. Simply seasoned and expertly grilled, it showcased the quality of the chicken and the precision of the wood-fire cooking.
Water Spinach 4.2/5
Next was Water Spinach, grilled over the wood fire. The greens retained their crunch while picking up a subtle smokiness, offering a refreshing vegetal contrast to the meats.
Chicken Breast 4/5
The Chicken Breast, paired with okra and eggplant in a light and refreshing dashi sauce, was surprisingly tender and moist. It is a testament to the careful control of heat and timing.
Chicken Neck 4.8/5
The Chicken Neck delivered a delightful crunch alongside its meatiness, offering a textural contrast that innard lovers will appreciate.
Chawanmushi 4.5/5
One of the standout dishes of the night was the Chawanmushi. Silky smooth and custard-like, it was paired with mountain yam in a gobo and burdock root sauce. Its luxurious texture reminded me of the foie gras chawanmushi from Shisen Hanten — rich yet refined.
Shiitake Mushroom 4.5/5
The Shiitake Mushroom was impressively large — unlike any shiitake I’ve encountered before. Extremely tender and juicy, it was elevated with a mushroom Mont Blanc and white wine sauce, making it one of the most memorable non-meat dishes of the meal.
Chicken Breast with Harissa Sauce 4.2/5
The Chicken Breast with Harissa Sauce introduced a bold and spicy note to the progression. The tender meat absorbed the flavours well, while the harissa added depth and a gentle kick.
Chicken Gizzard 4/5
As an innard fan, I thoroughly enjoyed the Chicken Gizzard, grilled to perfection with a satisfying crunch and clean, robust flavour.
Toast with Mushroom Paste 3.8/5
The Toast with Mushroom Paste was deceptively simple yet incredibly addictive. Crisp toast paired with earthy mushroom paste made for a comforting and flavourful bite.
Chicken Wing with Fermented Chilli Sauce 4.2/5
The Chicken Wing with Fermented Chilli Sauce was another highlight. Grilled with the skin on, the wing was fragrant with rendered fat and crisped skin, while the fermented chilli sauce lent the dish a tangy, spicy edge.
Chicken Heart 4/5
For the final skewer, we were given a choice, and I opted for the Chicken Heart — unsurprisingly, given my fondness for innards. It was firm, juicy, and grilled just right, closing the yakitori sequence on a satisfying note.
Marinated Tomato 4.2/5
After the tori-heavy courses, the Marinated Tomato was a welcome palate refresher. Sweet and juicy, it helped cleanse the palate and cut through the richness of the earlier dishes.
Donabe with Minced Chicken 4/5
The final savoury course was the Donabe with Minced Chicken, cooked over a piece of charcoal to infuse the rice with a subtle smokiness. The fluffy, fragrant rice could be enjoyed in multiple ways — on its own, with various condiments, or finished with an egg yolk for added richness.
Before moving on to the dessert, we are served some grapes as a palate cleanser.
Cherry Wood Smoked Sorbet 3.5/5
To end the 15-course omakase, we had the Cherry Wood Smoked Sorbet. Sour, refreshing, and lightly smoky, it was a clean, elegant finish to a thoughtfully curated meal.
Overall, Firebird by Suetomi offers a carefully curated tori-focused omakase experience that goes beyond the usual expectations of grilled chicken. Through precise wood-fire cooking, thoughtful pacing, and a deep respect for ingredients, each course showcases a different expression of tori — from comforting to refined. Combined with its intimate counter setting and attentive service, Firebird by Suetomi stands out as a destination for diners seeking a sophisticated yet soulful Japanese dining experience in Singapore, especially for those who appreciate the artistry behind fire-driven cuisine.
Note: This is an invited tasting.
Firebird by Suetomi
Mondrian Singapore
83 Neil Road
#01-04/05
Singapore 089813
Tel: +65 97762476
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line), Outram Park (DT, EW Line)
Opening Hours:
Tue-Sat: 530pm – 11pm
(Closed on Sun & Mon)
Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and turn right onto Neil Road. Walk down Neil Road. Walk to the destination. Journey time is about 3 minutes. [Map]
2) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight to Tanjong Pagar Road. Cross the road and walk to Craig Road. Walk to the end of Craig Road. Turn left onto Neil Road. Walk to the destination. Journey time is about 6 minutes. [Map]
3) Alight at Outram Park MRT station. Take Exit 4. Walk to the staircase behind the open-air car park. Take the staircases to Duxton Plain Park. Turn right and walk down Duxton Plain Park. Cross the tunnel, take the stairs to the road level and walk down Neil Road. Walk to the destination. Journey time bout 6 minutes. [Map]