[Review] BARREL Story of Hibiki, the World’s First Hibiki-Led Concept Outside Japan Opens in the Heart of Singapore’s CBD

Singapore’s Central Business District recently welcomed a global first that is as much a sanctuary for whisky connoisseurs as it is for lovers of refined Japanese cuisine. Located at 19 Cecil Street, BARREL Story of Hibiki is the first Hibiki-led restaurant concept to open outside of Japan.

Stepping inside, one is immediately struck by a posh and incredibly refined ambiance.

The space is a masterclass in materials, using reclaimed cask wood from Suntory’s distilleries to create a sense of history and warmth.

This attention to detail is obsessive; even the clear, hand-cut ice used for the Hibiki Highballs is flown in directly from Japan to ensure the perfect, slow-melt experience.

The kitchen is helmed by Chef Sho Naganuma, who brings over two decades of global experience to the table. His philosophy is rooted in the interplay of wood, flame, and time, mirroring the very elements that shape a great bottle of Hibiki.

We visited for a dinner tasting in January and found a menu that masterfully balances smokiness from the grill with the richness of premium Japanese ingredients.

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We began our evening with Smoked Nuts and Raisins ($8), a simple yet effective snack. Coated in savoury house spices and smoked with applewood and Hibiki barrel wood, it sets a woody tone for the meal.

Following this was the Tonsoku Harumaki ($12 a piece), an elevated deep-fried spring roll. It features a rich, gelatinous interior of braised pig trotter, ginger, and garlic, providing a savoury contrast to its crisp exterior and the aromatic lift of kinome leaves.

Another standout starter was the beautiful Prosciutto, Cream Cheese, and Shine Muscat Maki Roll ($18 for 4 pieces), a refreshing and unexpected bite where the saltiness of the ham met the burst of sweetness from the grapes.

The Sashimi Moriawase ($58 for 5 types) displayed exceptional freshness and precise preparation.

The platter included Hokkaido Red Trout cured with beetroot juice for a subtle sweetness, served with mikan kosho for a citrus-chili kick.

We also enjoyed the Tokyo Island Onaga Tai (Ruby Snapper) seasoned with sudachi and sea salt, and a melt-in-your-mouth Honmaguro Akami paired with pickled black pepper and yolked soy sauce, topped with sea grapes.

The Kinmedai and Ika were served in a nigiri style, featuring aburi splendid alfonsino with diced squid. This delivers an unique squishy texture that burst in your mouth versus the usual rubbery chew.

Instead of the usual Shima Aji Maki, we were treated to a liver dish that added a deep, creamy layer to the sashimi course.

Moving to the warmer dishes, the XL Fresh Prawn with Wagyu Fat Kombu Butter ($30) arrived with two wild-caught tiger prawns.

The smoky, sweet meat was heightened by the savoury depth of shallots and shio kombu butter, exemplifying the culinary expertise of Chef Naganuma at its finest.

The Suckling Pig ($22) was another technical triumph, featuring a boneless belly marinated in Chinese spices with an incredibly crisp exterior, served with sharp Japanese mustard.

For those seeking classic comfort elevated to fine-dining standards, the Gyu Tongue Tsukune ($10 a piece) and the Tennoji Kabu ($12) are essential.

The wagyu tongue meatball was glazed in a rich kaeshi sauce and dipped in egg yolk, while the winter turnip was beautifully clean, dressed in kabosu juice and extra virgin olive oil.

We also nibbled on Kyuuri Asazuke ($8), lightly pickled Japanese cucumber that served as a crisp palate cleanser.

One of the uniquely Singapore dish presented was the BARREL Chicken Rice ($46). This is Chef Sho’s Hibiki-inspired tribute to Singapore’s national dish. I personally would not order this, but it will work well for tourists and foreigners who are new to Singapore to get introduced to an elevated version of our ubiquitous chicken rice.

It uses poached GG French Poulet and rice cooked in chicken fat, but the addition of a Hibiki-infused oyster sauce and shiro negi gives it a sophisticated, citrusy-whisky undertone that is truly unique.

To wash it all down, the Hibiki Highball ($18) is a must. It is crisp, clean, and highlights the orange notes of the whisky beautifully. This is great as a starter drink.

For gin lovers, the beautiful Roku Sakura Martini ($28) captures the fleeting scent of cherry blossoms in a minimal, elegant glass.

We finished the night with two exceptional desserts.

The Purin a la Mode ($18) is a silky creme caramel served with seasonal fruits and Chantilly cream, evoking a classic Japanese nostalgia.

However, the Soft Serve “BARREL” ($26) is the definitive finale.

While it looks ordinary, it features Hokkaido milk soft serve drizzled with Hibiki-infused Japanese organic honey and a touch of Maldon salt, creating a layered, honeyed sweetness with a subtle whisky warmth.

While we focused on the core menu, it is worth noting that BARREL is also celebrating the upcoming festive season with its “Barrel of Blessings” Lunar New Year menus through February.

These range from a Special Lunch Menu ($98++) to the incredibly decadent Abundance Menu ($888++), featuring ingredients like Royal Oscietra caviar and A5 Wagyu.

More details are available on the official website.

BARREL Story of Hibiki

Address:
19 Cecil Street, Singapore 049704 
+65 8028 7100

Opening Hours:
Monday – Saturday
12:00 PM – 11:00 PM
Closed on Sundays & Public Holidays

Email: [email protected]  

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