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| Mikawa Yakitori Bar | 81 Upper East Coast Rd, Singapore 455220 ๐ 6444 8484 ⏰ 11:45 am - 2:30 pm | 6pm -10:30 pm |
Mikawa Yakitori Bar in Siglap has been around since 2015, quietly thriving relying only on traditional word of mouth. It has a low social media profile, a hidden gem in the World Wide Web but has a loyal real world following in Siglap and the east coast.
I got here at 6pm. Mikawa Yakitori is conveniently just 5 minutes walk from Siglap MRT station. Love those beautiful grand old trees in this nice neighbourhood.
Inside, Mikawa is a casual, unpretentious, welcoming space.
This place has no frills - it is what it is. Folks and regulars are here for yakitori and drinks i.e. a good time with friends and family.
We kicked off with a black. Kiko Kuro ๆ ้ป. A Japanese dark chestnut ale, chocolaty, bitter, sweet, in a rich full body with vanilla aftertaste. I love it. Has much more layers of flavours than the usual black.
Spicy Tori Kawa Age (Deep Fried Spicy Chicken Skin). The more I ate these savoury crisps, the more hungry greedy I got ๐
Spicy Bonjiri Age (Deep Fried Spicy Chicken Tail or Butt ๐คญ ) but only the good uniquely soft tender moist sweet part without any of the gland taste was used. The best with liquids.
Tako Karaage (Deep Fried Octopus). Yakitori literally means "grilled bird" but now both grilled and fried dishes are served, and not only fowl as long as it is delicious.
Tontoro Miso Yaki (Miso Grilled Pork Cheek).
Marvellously tender savoury sweet. Like the very best satay but seasoned / spiced differently. For yakitori, it is savoury sweet tare made with soy sauce, sake, mirin, and sugar.
I just realised that this Berita Harian article from 1960 (the year I was born) entitled "Satay Then & Now" had the same idea about satay and yakitori.
Translated from Malay: In Japan, you can also find "sate" made from chicken liver that is marinated in kichap (soy sauce), skewered on a bamboo stick, then grilled over charcoal. This satay is known as yakitori.
Sate dahulu dan sekarang, Berita Harian, 19 September 1960, Page 6.
Nankotsu Age (Deep Fried Chicken Soft Bone). In East Asia, sometimes people are crazy over a dish for nothing other than its texture. Like many people, I like the crunch of the chicken keel bone, and in yakitori, they make it a dish, and a well loved one too.
Nankotsu Yakitori (Grilled Chicken Soft Bone).
The charcoal grilled version of crunchy chicken bone.
Yakitori or grilling bird started back in the 8th century and was popularised in Tokyo during the Meji era (1868 to 1912) by humble street food stalls known as yatai ๅฑๅฐ. As chicken was a luxury, innards and discards like cartilage were appreciated.
As anyone with a portable charcoal grill and some chicken or pork offals could start a yatai stall, the popularity of yakitori grew in spurts during periods of hardship such as the 1923 Great Kanto Earthquake and the end of World War Two in 1945.
Grilled Ayu Sweetfish.
This fish was soft and naturally sweet. Even the belly area had no bitter taste at all. Our fish was full of roe which was sweet and slightly eggy.
Nabeshima Junmai Ginjo (1800ml).
The sake was sweet and fragrant, smooth and refreshing.
Tonkotsu Ramen (Pork Based Ramen).
The tonkotsu broth was full bodied but not greasy or lumpy. Savoury porcine sweet but neither overly salty nor porky. In my opinion, a refined broth with flavourful kick. The fatty char siew was nicely soft tender and sweet but slightly thin though.
Salmon Mentai Roll (Torched Salmon with Cod Roe Maki) looks like a huge, thick centipede ๐
This maki is one of Mikawa's top sellers, and once you tasted it, you will understand why.
It was full of savoury sweet and umami savoury flavours. I can come in and just have this for lunch or dinner.
Miyakanbai Junmai Daiginjo (180ml) is sweet and fragrant. You may recognise this from your Singapore Airline flights.
From left to right - Teba (Grilled Mid Joint Wing), Shishito (Chilli Pepper), Sasami Mentai (Chicken Breast Meat with Mentai), Shiitake Bacon Maki with Cheese (Mushroom Wrapped with Bacon and Cheese), Tsukune (Chicken Meat Ball).
From left to right - Wagyu Kushi Ponzu (Diced Wagyu Beef with Radfidh Sauce), Asparagus with Bacon Maki (Asparagus Wrapped with Bacon), Buta Bara (Boneless Pork Belly with Onion).
Tontoro Char Siew Don (Char Siew Pork Cheek Rice Bowl).
Juicy forbidden fruit. Yum! ๐๐
Kinoko Bata (Mixed Mushrooms with Butter & Truffle Oil).
Fresh Oyster (Hyogo).
Huge, so smooth, succulent, fresh, creamy and just dissolved into juice in the mouth, flooding it with savoury sweet flavours.
Four Heavenly Kings - clockwise - dried stingray bones, leatherjacket fish, baby sardines, puffer fish.
The ambient light was dim, my vision dulled by sake, stout, and whisky. Distracted by conversations and laughter. Many different dishes. I heard them said this was baby sardines but couldn't understand why. The dish tasted like strips of savoury dried cuttlefish.
Went home. Then, looking at this picture of tiny eyes staring at me ๐ I finally realised what it was. Baby sardines, indeed.
Just the kind of warm, welcoming neighbourhood bar but is worth making a trip from across the island, especially with the convenience of the Thomson East Coast Line (5 minutes walk from Siglap station).
Restaurant name: Mikawa Yakitori Bar
Address: 81 Upper East Coast Rd, Singapore 455220
Nearest MRT: 5 minutes walk from Siglap station
Tel: 6444 8484
Hours: 11:45 am - 2:30 pm | 6pm -10:30 pm
Written by Tony Boey on 26 Sep 2024
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