More modern gastrobar than traditional izakaya, this craft sake and raw bar is an exciting, inclusive spot for both connoisseurs and novices alike, with a dynamic sake list that changes every week.
The first bar to serve doburoku (an ancient style of unfiltered sake) in Singapore, the intimate 24-seater also serves restaurant-worthy dishes. For its sashimi and handrolls, fresh seafood is flown in from across Japan four times a week – the never-frozen bluefin tuna is particularly exceptional. The raw bar, helmed by sushi chef Rick-san, is complemented with other dishes like miso bone marrow and bincho-fired plates like the Tamagawa Wagyu steak that’s basted with aged sake.
Outdoor seating is available, but the counter is better for exploring the ever-changing sake menu if you’re in the mood to banter with the jocular sake sommeliers.
