Firebird is Chef Suetomi’s intimate ode to tori,
expressed through a deeply personal take on
wood-fired omakase
Each course is built on Japanese techniques, elevated through years of refinement with no detail left to chance. This is a dining experience shaped by quiet intensity—where mastery reveals itself in restraint.
Chef - Owner
Makoto Suetomi
In his first-ever international venture, celebrated Chef-owner and visionary Makoto Suetomi of Tokyo’s wildly popular Makitori Shinkobe — renowned for its coveted one-year waitlist — brings his signature wood-fire artistry to Singapore with Firebird by Suetomi.
Since 2021, Chef Suetomi has launched five experiential wood-fire restaurants across Tokyo, earning critical acclaim for his innovative yet tradition-rooted approach to Japanese cuisine. With Firebird, Chef Suetomi presents an intimate tori-focused wood-fire omakase dining experience crafted with the flair and precision of Japanese culinary artistry, heralding a new dimension in wood-fire dining in Singapore.
Head Chef
Alvin Leong
Supporting Chef Suetomi’s vision is Head Chef Alvin Leong, with a culinary background that includes Odette and Waku Ghin. Rooted in Japanese and French fine dining, he brings finesse, precision, and a deep respect for craft to Firebird’s wood-fire, tori-focused experience.
Sous Chef
Jayson U
Anchoring the culinary team at Firebird, Sous Chef Jayson U. brings years of esteemed experience-shaped by the most respected in Singapore's Japanese dining scene like Kyuu by Shunsui, Kadochi, and Torikami. Chef Jayson possesses a versatile mastery of techniques, delicately balancing precision and flavour. At Firebird, he continues to elevate and seamlessly blend this heritage with contemporary execution, bringing the refined craft of Japan to the forefront of Firebird dining experience.
Sake Sommelier
Jen Choo
Jen Choo leads Firebird’s sake programme, guiding pairings that move in step with the wood-fire tori omakase. With a background in professional kitchens and four formative years as a hawker, he approaches hospitality with calm, and sake pairing with discovery-led precision.
His journey into sake began after working at a Japanese brewery in 2023, after tasting an extremely unique aged sake that shifted his entire perspective of the fermented beverage. Today, his credentials include International Sakasho (Master Sommelier of Sake) and International Sake Lecturer under SSI International.
A deliberate composition of quiet anticipation and lingering flavours
Each part of our tori is treated with utmost precision—grilled, roasted, sautéed, or smoked over wood-fire to unlock its purest flavour, broken down to its essence. The chefs read the flames like instinct. Heat is treated not as a tool, but a language used to coax depth, texture, and clarity from each ingredient. This is cooking in its most focused form—a sensory art of the quietly extraordinary.
15-course omakase from $198++ per person
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