Uoharu Singapore

There are a handful of izakaya joints around the island, but Uoharu is the first to emphasise the use of produce with cosmetic imperfections as part of its cooking philosophy. The Tokyo izakaya launched its first international outpost in Hong Kong which saw long queues and month-long waitlists, so there’s much to be excited about for its opening in Singapore. Diners can expect Japanese elements to be retained in the decor, as well as the signature Katsuo Warayaki fire show to take place nightly. On the menu are dishes crafted with visually blemished but exceptionally fresh produce flown in from Toyosu Market. Sample plates of Bagna Cauda ($3) – a fresh, seasonal salad with ever-changing produce, seared miso sashimi tartare ($14.80), and Akita smoked radish with cream cheese ($10.80) – a favourite among the Hong Kong crowd. Other highlights include the karasumi soba ($20.80) topped with grated dried mullet roe, as well as over 100 options on the alcohol list including a rare draft sake made without preservatives.