From Tokyo to Orchard: Torimitsu’s Three-Month Yakitori Collaboration at Tanuki Raw

Tokyo’s acclaimed yakitori counter Torimitsu brings its exclusive two-month waitlist experience to Singapore for a limited three-month pop-up at Tanuki Raw in Orchard Central. Helmed by Chef Takuhei Yamada, a protégé of Torishiki’s legendary Yoshiteru Ikegawa, this $59.80 omakase pairs traditional binchotan and grapevine wood-fire grilling techniques with inventive Southeast Asian accents on a scenic rooftop terrace.

The Art of Japanese Hyper-Specialization

Dining is an art form in Japan, governed by an uncompromising devotion to singular mastery. Step into a neighborhood yokocho or an unassuming upper-floor counter in Tokyo, and you will quickly realize that true culinary magic relies on hyper-specialization. A place that dedicates itself to the delicate craft of yakitori wouldn’t dream of serving sushi, and a temple to tempura will rarely hand you a bowl of ramen. The variety across the city’s dining landscape is endless, each doorway offering a portal into a chef’s life work. Yet, when these concepts cross borders, that razor-sharp essence is frequently diluted into crowd-pleasing, all-in-one menus.

Fortunately for Singapore, food lovers are getting an unadulterated taste of authentic Japanese craft through an extraordinary three-month pop-up collaboration: Torimitsu taking over the terrace at Tanuki Raw.

A Tokyo Icon Lands at Orchard Central

Securing a seat at Torimitsu’s intimate 13-seater in Tokyo’s Kagurazaka district typically requires navigating a gruelling two-month waitlist. To bring this experience to our shores, Chef Takuhei Yamada San made the remarkable decision to close his Tokyo outlet for an entire month, personally helming the grill in Singapore to ensure his exacting standards cross the ocean intact.

Watching Chef Yamada at work is pure theater. Exceptionally sociable and effortlessly at ease, he remains perpetually ready with a warm, welcoming smile even as his focus stays anchored on the searing heat before him. He glides through the choreography of the grill, turning skewers with practiced precision, fanning the embers with a traditional uchiwa fan, and reading the fire like a second language.

Pedigree, Binchotan, and the Grapevine Technique

That mastery is rooted in serious lineage. Chef Yamada refined his craft under the legendary Yoshiteru Ikegawa at Torishiki, universally recognized as one of the most revered yakitori institutions in the world. During his time within the Torishiki group, he honed a philosophy where every single step carries equal weight: from the meticulous selection and butchery of each specific cut to the hyper-vigilant control of heat required to yield the perfect skewer.

At the core of his kitchen is a distinctive charcoal-and-wood grilling technique that sets Torimitsu apart. Chef Yamada pairs high-heat binchotan (Japanese white charcoal) with an open wood fire. Crucially, he introduces pesticide-free grapevine branches salvaged from a winery into the mix. This combination does more than simply perfume the meat; the wood fire allows him to manipulate the flame with delicate nuance, while the grapevine branches release a subtle, woody sweetness with a dry aromatic character. The result is a pronounced, beautifully balanced char on the exterior that seals in the chicken’s natural juices, preserving an astonishingly tender texture within.

Terrace Vibe and the Omakase Experience

Set on the fourth floor of Orchard Central, Tanuki Raw offers the ideal backdrop for this pop-up. The space feels lively yet cozy, featuring a sheltered, wrap-around terrace that offers a bird’s-eye view of the city buzzing below. There is something delightfully atmospheric about sitting on this al fresco balcony under the evening sky, sipping a crisp, chilled beverage while enjoying the endless plates of delicious food. 

The experience centers around a thoughtfully paced omakase yakitori dinner that changes daily depending on the freshest produce available. While charcoal-kissed chicken skewers form the core of the meal, the progression is interspersed with surprising, soul-warming touches. You might find a silky, delicate chawanmushi that glides over the palate on your menu, and you will often finish with a bowl of rich, comforting chicken ramen to round out the feast.

Southeast Asian Accents

Yet, one of the most memorable moments of the meal comes in an unexpected guise: a dish of fried tofu crowned with a vibrant green mango salad. The technical brilliance of this course is breathtaking. How the tofu manages to hold its crisp, golden form on the plate, only to disintegrate poetically on your tongue into a cloud of creaminess, remains an absolute culinary mystery. It is a dish that highlights Chef Yamada’s culinary playfulness; while his underlying techniques and foundation remain deeply authentic to Japanese washoku traditions, he weaves in clever Southeast Asian garnishes and acidity to elevate the collaboration for a local palate.

Why This Singapore Pop-Up is Unmissable

Priced at an unbelievably accessible S$59.80 per person for the omakase course, this pop-up is delightfully affordable. More than just a meal, it is a rare opportunity to dine like a Tokyo local, experiencing the intensity, devotion, and warmth of a master yakitori chef, without stepping foot inside Changi Airport.

Reservations are encouraged, and if you ask me, attendance absolutely necessary. 

Torimitsu x Tanuki Raw Pop-Up

Where: Tanuki Raw, Orchard Central (Level 4)

When: 28 October 2026 onwards for 3 Months

Reservations: Click here.