Opening on 6 December in the heart of the central business district, BARREL STORY OF HIBIKI marks a global milestone as the first Hibiki-led concept restaurant to open outside of Japan. Guided by the spirit of omotenashi, where hospitality is conveyed through sincerity and thoughtful detail, this new modern izakaya brings to life the essence of Japanese craftsmanship and warmth. Helmed by renowned chef-partner Sho Naganuma, BARREL invites guests to reconnect and savour moments of harmony shaped by nature, fire, and time.
BARREL is an ode to the quiet poetry of Japanese artistry. Rooted in The House of Suntory’s values of artistry and cultural resonance, it translates these ideals into a sensory dining experience where food and whisky intertwine to tell a story. Every flame, every pour, and every shared conversation reflect BARREL’s belief that true craftsmanship lies not only in what is created, but in how it brings people together.
THE FOOD: A NEW EXPRESSION OF IZAKAYA CULTURE
At its core, BARREL brings the spirit of the Japanese izakaya into a contemporary setting, combining wood-fire cooking, thoughtful flavour construction and whisky pairing. Open for both lunch and dinner, BARREL offers guests flexibility through a core a la carte menu complemented by curated set experiences.
Lunch: A Personalised Midday Offering
Lunch at BARREL is all about choice. Guests can pick from the a la carte menu or customise their own two-course ($55) or three-course ($63) set from a handpicked selection of lunch dishes.
Begin light with midday-exclusive starters like the Barrel House Salad with fresh soy vinaigrette, or the Hakusai Caesar Salad with napa cabbage, Caesar dressing, maple smoked bacon, and chirimen sansho. Mains include Curried Butternut with miso curry sauce, pistachio, and fresh herbs, or a fire-grilled miso-marinated Steak and Fries.
Some favourites bridge both lunch and dinner, such as Chicken Kaarage served with yuzu kosho and lemon, and BARREL Chicken Rice offering a Hibiki-inspired take on Singapore’s beloved classic. Other add-on sides include Mochi Cheese Nuggets ($16) with miso curry sauce and Super Fat Fries ($18) paired with shio kombu, A5 wagyu fat vinaigrette, chives, and shallots.
Guests can further personalised their meal through premium supplements, including Daily Sashimi Selection (+$8) for starters, Niku Jaga (+$15), TSUJIHAN Don (+$28) featuring negitoro, salted herring roe, cucumber, ikura, and ika, or TORASHO Cold Stupid Ramen (+$35), a cold noodle dish with truffle and seafood for mains.
Soft-serve desserts remain a signature throughout the day, available in three expressions: INNOCENT, OKINAWA and BARREL, offering variations of Hokkaido milk, kokuto caramel, and Hibiki-infused honey. Desserts can also be upgraded with a warm Chocolate Lava Cake (+$5) for an indulgent finish.
Dinner: A More Expansive Izakaya Experience
Evenings at BARREL offer two distinct experiences whereby guests can embrace the convivial energy of a Japanese izakaya with the Signature Set ($68 per person), or explore the full a la carte menu for a more complete, hearty dinner.
The Signature Set brings together quintessential izakaya plates that are light, snackable, and designed to pair effortlessly with drinks. The line-up includes Smoked Nuts & Raisins, the chef’s selection of Sashimi Moriawase, Tonsoku Harumaki, a deep-fried braised pig trotter spring roll. White Corn is glazed with A5 wagyu fat vinaigrette, while the Proscuitto, Cream Cheese & Shine Muscat Maki Roll adds a touch of richness. The set also includes Teba-Gyoza, chicken wings stuffed with pork gyoza mix.
For guests looking to settle in for a fuller meal, the a la carte dinner menu expands into a broader expression of the kitchen’s craft, featuring over 60 dishes. The Sashimi section introduces a wider take on seasonality, featuring specialties like Hokkaido Red Trout ($15) and TOKYO ISLAND Onaga Tai ($18) dressed with sudachi and ohba.
In Chinmi, highlights include Eihire ($14), a grilled stingray fin, and Karasumi ($16), cured mullet roe. The House Charcuterie section introduces plates such as the BARREL’s Signature Beignet ($14), a kombu beignet with house-smoked wagyu bresaola and lardo, and Maple Smoked Bacon Steak ($16), served with Japanese mustard.
Heftier Otsumami round out the snacking plates, including Gyu Tongue Tsukune ($10) glazed with yakitori sauce, Uni-Corn Croquette ($24) featuring creamed corn, uni, and uni butter sauce, and the pork collar Katsu Sando ($28) on Kamome toast with ohba coleslaw.
From the Grill, small plates include Suckling Pig ($22) and XL Fresh Prawn ($30), enriched with wagyu fat butter. For sharing, larger signatures like Ember Roast Chicken ($48) with house yaki miso and shiro negi confit, American Wagyu Bone-in Striploin ($128) with a spiced miso paste, and the signature whole grilled fish of TOKYO ISLAND Onaga Tai ($189). These are complemented by a selection of rice and noodle dishes such as the Grilled Wagyu Donabe ($68), TSUJIHAN Donabe ($68) with madai broth, and Wagyu Yaki Udon ($22).
To finish, guests can choose from desserts, such as Purin a la Mode ($16), a creme caramel with chantilly cream, and a selection of fresh seasonal Japanese Fruits ($28).
THE DRINKS: A STORY POURED IN EVERY GLASS
BARREL offers one of the most extensive collections of Suntory whiskies in Asia, featuring Hibiki Japanese Harmony alongside the distinguished 21 Years Old and 30 Years Old expressions. Intended to make fine Japanese whisky approachable, BARREL is also the only destination in Singapore where guests can enjoy Hibiki by the glass at a refined price point, an invitation to experience quality without exclusivity.
Whisky flights form a core part of the experience. The Story of Hibiki (S$38) introduces three expressions of Hibiki Japanese Harmony: Highball, Rock, and Mizuwari offering guests a structured way to understand its character. Complementing its Hibiki flights, guests may also explore selected Yamazaki and Hakushu whiskies with an elevated option like Hibiki Harmony 100th Anniversary Edition, all priced at S$58. For collectors, The Ultimate Flight (S$188) and The BARREL (S$988) feature rare expressions up to 30 years old.
Complementing the whisky selection is a cocktail programme where each drink draws on Japanese ingredients and design sensibility. Highlights include the Hibiki Champagne Style Highball ($18), an ice-free serve that reflects Japan’s “aesthetics of subtraction”, BARREL’s Godfather ($28), where apricot and Mizunara oak evoke the warmth of Hibiki’s casks, and the Hibiki Sling ($28), a refined take on Singapore’s classic, layered with port and soda. Cocktails such as the Japanese Crane Sour ($28), ROKU Sakura Martini ($28), and Matcha Coco ($26) anchor the cocktail list with Japanese forward flavours.
Guests can also explore non-alcoholic creations, from the Virgin Singapore Sling ($15) to the Virgin Splitzer ($15), as well as a curated list of wines, sakes, and beers.
THE SPACE: DESIGNED FOR HARMONY
Every detail of BARREL is designed to express the philosophy of Japanese craftsmanship where beauty lies in balance. The restaurant’s interiors draw from the warmth of wood, the precision of fire, and the quiet discipline of whisky-making. Texture, light, and materiality are thoughtfully composed to create a sense of calm harmony.
Main Dining Room
The main dining room serves as the heart of BARREL, a place where conversation unfolds naturally around the rhythm of the wood fire. The scent of smoke and char evokes the aging casks of Hibiki. Developed around the idea that connection deepens with time, the room encourages unhurried meals and meaningful exchanges. Wood, metal, and textured stone create a balance between refinement and familiarity, echoing the duality of the izakaya, relaxed but intentional.
The Vault
Beneath the restaurant, The Vault offers an entirely different experience, private, quiet, and steeped in history. Once part of a heritage bank, the space has been preserved and transformed into an eight-seat whisky salon. The original steel vault door remains intact, while the interior walls are lined with reclaimed cask wood from Suntory’s distilleries in Japan, carrying a subtle scent of aged whisky. Intended for private tastings and intimate gatherings, The Vault is a space for reflection and appreciation, a physical embodiment of time and patience.
The Terrace
The Terrace offers a contrasting mood emulating open, casual, and spontaneous. Surrounded by greenery and natural light, this fifty-seat space is dedicated for cheerful afternoons and after-work gatherings. The space is fluid and informal, allowing guests to enjoy small plates, highballs, and cocktails in a setting that feels distinctly social. This extends the spirit of BARREL outdoors, where the movement of air and light adds to the sense of calm and connection.
Together, these spaces manifest what BARREL STORY OF HIBIKI stands for: thoughtful design, sincere hospitality, and an open invitation to connect over food and drinks.
THE CHEF: A MASTER OF FIRE AND BALANCE
Bringing over two decades of global culinary experience, Chef-partner Sho Naganuma leads BARREL STORY OF HIBIKI with a philosophy rooted in craftsmanship, balance, and fire. Trained under world-renowned chef Hide Yamamoto, Sho began his career in Washington D.C. and Los Angeles before joining the opening teams of celebrated restaurants such as Signature at the Mandarin Oriental Tokyo and Grill Dining Biz & Vin.
In 2010, he was appointed Executive Chef of Hide Yamamoto at Marina Bay Sands, where he oversaw its global operations. Today, as Co-Owner of Torasho Ramen & Charcoal Bar in Singapore, Sho is known for his modern, flame-driven Japanese cooking that blends tradition with creativity.
At BARREL, he brings these values to life, translating Hibiki’s spirit of harmony into dishes that are soulful, elemental, and deeply expressive.
