Cover Barrel Story of Hibiki’s main dining room (Photo: Hibiki)
Barrel Story of Hibiki’s main dining room (Photo: Hibiki)
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The first-ever Hibiki concept outside Japan opens in the CBD next month, and will house one of the most extensive whisky collections in Asia
Singapore’s dining scene gets a notable new addition this December with the opening of Barrel Story of Hibiki, a modern izakaya inspired by the philosophy and craftsmanship behind one of Japan’s most beloved whiskies. Launching on December 6 in the CBD, it is the first Hibiki-led concept restaurant to debut beyond Japan, marking another milestone in the brand’s global story.
Led by chef-partner Sho Naganuma, the restaurant embodies the Japanese spirit of omotenashi—hospitality delivered with sincerity rather than spectacle—which translates to the food, drink and atmosphere. Flames from the grill, whisky poured over ice, and conversations shared over the table form the backbone of the experience at Barrel, built around nature, time and craft.
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Barrel’s signature beignet, prosciutto, cream cheese, shine muscat maki roll
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Barrel serves both lunch and dinner. Midday dining is flexible with à la carte options and two- or three-course sets that guests can shape to their preference. Evenings are livelier and more expansive, with a signature set built for snacking, sharing and pairing with drinks, or a broader dinner menu that stretches into over 60 plates—from raw and grilled to comforting carbs and sweets.
Where whisky is concerned, Barrel houses one of the most extensive Suntory collections in Asia, including Hibiki Japanese Harmony and rarer 21- and 30-year expressions, available by the glass at prices designed to welcome rather than gatekeep. Whisky flights guide beginners through the range, while cocktails draw on Japanese ingredients with a light, polished hand.
Read more: 11 best new cocktail menus in Singapore 2025
Above The bar
Above The grill
The bar
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Guests will be able to enjoy the experience in thoughtfully designed spaces. The main dining room leads down to The Vault, an eight-seat whisky salon built within a former bank chamber, complete with its original steel door and walls lined with reclaimed Suntory cask wood. Upstairs, The Terrace opens out to greenery and breeze—a more relaxed spot built for highballs, late afternoons and easy conversation.
After two decades in kitchens from Tokyo to Marina Bay Sands, and now as co-owner of Torasho, Sho Naganuma brings to Barrel a style defined by fire, balance and quiet confidence. His cooking, paired with the soul of Hibiki whisky, gives this new opening something rare: a sense of purpose beyond novelty that we can’t wait to experience.
Credits
Images: Barrel Story of Hibiki
Topics
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
