Located at Robertson Walk, this four-month-old yakitori restaurant is Tokyo-based Tori-Tama's first overseas outlet, and specialises in chicken delicacies.

The art of Shirokane Tori-Tama's yakitori lies in its preparation of the meat. The skewers of chicken internal organs are lightly seasoned with salt but expertly grilled. Start off with the chewy gatsu, or stomach, then proceed to more adventurous offerings like the chigamo, chicken liver with a soft tofu-like texture and strong liver taste. The kokoro-nokori, a special part of the heart close to the outer edges is juicy and succulent, and azuki, the chicken spleen, so named because it resembles huge adzuki beans and taste faintly of the chicken liver.

More familiar chicken parts, such as tebasaki, the juicy Kashiwa, and tsukune (minced chicken meat and soft bone balls) are also available. Do mix and match the food up with the three condiments provided - a spicy chilli powder with black sesame seeds, a ground pepper and salt mixture, as well as a dark miso. The side dish of minced white radish topped with a sprinkling of spring onion is also quite delicious - pour in some shoyu, or soya sauce, to reduce the harshness of the radish and it'll make for a perfect palate cleanser after each skewer. - Joyce Huang

#01-02 Robertson Walk, 11 Unity Street. Tel: 6836 5680

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