Tanjong Pagar’s dining scene continues to evolve with the arrival of Hem Hem Charcoal Kushiyaki Bar, a lively new izakaya that puts charcoal-grilled skewers at the heart of the experience. Helmed by Chef Ryohei Adachi, formerly of Yatagarasu, the restaurant brings a distinctly Japanese approach to after-work dining, pairing expertly grilled kushiyaki with drinks, small plates, and a convivial atmosphere designed for lingering evenings with friends and colleagues.
The menu showcases a broad selection of skewers grilled over open charcoal flames, delivering the smoky aromas and crisp textures that define traditional kushiyaki. Alongside familiar favourites such as negima and tsukune, diners can explore a wider range of cuts including bonjiri and hatsu, as well as pork belly-wrapped creations that add variety to the grill-focused offering. Beyond the skewers, the kitchen serves a selection of izakaya-style dishes ranging from chicken liver pâté and charcoal-grilled camembert to sake-steamed mussels, creating a menu that encourages sharing and exploration.
Complementing the food is a drinks programme built around Japanese drinking culture, featuring highballs, sours, sake, and other beverages designed to pair effortlessly with smoky, charcoal-kissed flavours. With its relaxed setting, approachable menu, and focus on traditional grilling techniques, Hem Hem Charcoal Kushiyaki Bar adds another compelling destination to Tanjong Pagar’s growing roster of Japanese dining concepts, offering an authentic taste of izakaya culture in the heart of the city.
