Step into the Sanctuary

Elevating Gastronomy, Transcending Tradition

At Shin Terroir, Japanese yakitori is guided by tradition and shaped through a contemporary lens. Thoughtfully selected produce is treated with care and precision over the grill, allowing natural flavours to unfold with balance and clarity.

Each dish is composed with intention, offering a quiet sense of comfort and depth, and is designed to be enjoyed alongside a considered selection of sake, wine, and champagne.

Chef Takeshi Nakayama

Born in Hokkaido in 1979, Chef Takeshi Nakayama’s love for yakitori began during his family’s weekly visits to local restaurants. The aroma of smoke, the crackle of the grill, and the laughter around the table left a lasting impression, quietly planting the dream of one day mastering the craft. After university, returning home rekindled that early spark. He mustered the courage to ask the owner of his neighbourhood yakitori restaurant to teach him, learning not only technique but the patience, respect, and discipline at the heart of Japanese cooking. His mentor later sent him to train in a sushi kitchen, where he refined his knife work and deepened his appreciation for balance and precision.

Years later, Takeshi opened Yakitori Saika in Hirafu, Niseko — a lively restaurant known for its warmth and character. Today, with over 25 years of experience, he leads Shin Terroir in Singapore. Using Kishu binchō charcoal and techniques honed over decades, he brings a delicate touch to every cut of chicken. Inspirations from his travels, such as the playful spark of sansho pepper or subtle regional notes, add depth to his food, all guided by his personal philosophy: “80% flavour, 10% interesting, and 10% uncomplicated.”