Suntory to open Barrel, the world’s first Hibiki-led concept restaurant, in Singapore

Japanese drinks giant Suntory is stepping into Singapore’s F&B scene for the first time, with Barrel, a modern izakaya restaurant on Cecil Street, which opens on December 6.

The restaurant boasts the world’s first dining concept themed around Hibiki, Suntory’s beloved Japanese-style blended whisky. It is part of the House of Suntory, which is famously known for its flagship Yamazaki single malt whisky. 

Barrel pairs two popular F&B concepts in Singapore: wood-fire cooking and Japanese whisky. The 83-seat restaurant, which occupies the space vacated by Rosemead restaurant and Sugarhall bar, is helmed by chef-partner Sho Naganuma, who runs Torasho Ramen & Charcoal Bar.

On choosing Singapore to open the world’s first Hibiki concept restaurant, a Suntory spokesperson says: “There has long been a clear gap in the market: Singapore has excellent izakayas, and it has serious whisky bars, but almost nowhere that truly integrates Japanese whisky into the dining philosophy itself. Barrel is a contemporary space where Japanese whisky, grill work and refined izakaya sensibilities speak the same language.”

Collaborating with chef Naganuma, who was the executive chef at Hide Yamamoto in Marina Bay Sands, was a natural fit to helm this Hibiki-led dining concept, adds the spokesperson. “There is a shared respect for Japanese craftsmanship and a mutual curiosity about how whisky and food could evolve together in a contemporary Singapore context,” he says. 

Food pairing with Hibiki 

Menu highlights include the Barrel Chicken Rice, which pairs with a glass of Hibiki. Chef Naganuma says: “The dish’s comforting and layered, and filled with Singapore flavours. When you pair it with Barrel’s Godfather cocktail, it highlights Hibiki’s soft, almost banana-like aroma. The richness of the drink and the warmth of the dish resonate together.” 

Tokyo Island Onaga Tai, which is part of the restaurant’s sashimi selection, is seasoned with sea salt, sudachi and ohba. He says: “When you drink the Hibiki champagne-style highball, the delicate bubbles and the floral aroma bring out the natural sweetness of the fish and the citrus. They speak the same quiet language.” 

Designed to pair with whisky is the Signature Set that includes prosciutto, cream cheese & shine muscat maki roll, teba-gyoza, chicken wings stuffed with pork gyoza mix, and tonsoku harumaki, a deep-fried braised pig trotter spring roll. 

Barrel leans into seasonal produce wood-fired techniques and sharing plates, offering highlights such as whole roasted Onaga tai, American wagyu striploin with spiced miso and a selection of rice and noodle dishes including donabe prepared over the grill. 

What’s a Hibiki-led dining concept without whisky? Barrel offers one of the most extensive list of Suntory’s whiskies in Asia, including the Hibiki Japanese Harmony 21- and 30-year-old expressions, and limited-edition bottlings. Diners can also enjoy Hibiki by the glass, making the whisky more accessible.

There are also whisky flights, which allow guests to compare serve styles – from classic highballs, rock to mizuwari – while elevated tasting sets featuring Yamazaki, Hakushu and rare Hibiki editions cater to whisky connoisseurs.

Looking for something beyond Hibiki? There are the Yamazaki and Hakushu whiskies to turn to. More up-market options include Hibiki Harmony 100th Anniversary Edition and flights that feature rare expressions up to 30 years old.

A full cocktail programme created with Suntory’s Tokyo team further expands the experience, with drinks such as the Champagne-style highball and the Hibiki Sling, a Japanese take on the Singapore Sling.