Barrel Story of Hibiki serves hearty Japanese plates and Suntory whisky in a moody, modern space.
It was drizzling when I arrived at Barrel Story of Hibiki, a new restaurant in Singapore’s Raffles City district. Poised as a modern izakaya in Singapore, Barrel pairs an extensive collection of Suntory whiskies with hearty wood-fire cooking. Armed with curiosity and an empty stomach, I was ready to find out if a Hibiki-led concept can take off and prosper, or if it’ll need more time to age.
Barrel Story of Hibiki review: Details at a glance
Best for: Whisky lovers who want hearty, izakaya-style plates
Must-try items: Barrel chicken rice; aburi wagyu donabe; prosciutto, cream cheese & shine muscat maki roll; white corn
How much: Set lunch from $55; omakase dinner at $128++ per pax; dinner signature set at $68; a la carte from $16; cocktails from $12
Opening hours: Mondays to Saturdays, 12pm to 11pm
Address: Barrel Story of Hibiki, 19 Cecil Street, Singapore 049704
A dramatic makeover
Barrel’s ground floor space was previously home to Rosemead, an American grill by the Jigger & Pony Group that has since closed. Those who’ve been to the former restaurant can recall what it looked like: neutral tones, woody touches, and that gorgeous high ceiling.
Well, scrub that imagery out of your mind ‘cos Barrel has gutted the entire place. It’s a whole new moody aesthetic, featuring dark wood, metal, and textured stone. The refreshed space looks like a barrel, an obvious nod to its name. Design elements like hexagons and weave patterns lend the restaurant a fun vibe and make it less boring.
Some areas in the main dining room are demarcated into semi-private spots; if you wanna get close to the action, counter seats in front of the grill are your best bet. Only here for the Hibiki (Japanese whisky)? The bar near the entrance is calling out to you.
If you ever get the chance to tour the space, I highly recommend peeping at the Vault beneath the restaurant. Previously part of a heritage bank – check out the original vault door, which is still intact! – the space is now transformed into a private whisky salon that can seat eight people. The walls are lined with cask wood from Suntory’s distilleries, so you might detect a mild whisky scent in the air.
So far, I was vibing with the restaurant. But looks can only take you so far, right? It’s time to get down to serious business.
Small plates, big personalities
Dinnertime at Barrel Story of Hibiki means you’re spoiled for choice. Go for the omakase dinner ($128++ per person, minimum two diners) if you want to enjoy a menu personalised by chef Sho Naganuma. Or order up an a la carte storm with over 60 dishes to choose from.
My tablemates and I dove into the signature set ($68 per person), designed to encapsulate the izakaya experience with small plates. The first dish to land on the table was the smoked nuts and raisins, which, true to its name, boasted a smoky flavour that paired well with the dried fruits. It really set the tone for the rest of the meal.
Before I knew it, more bites were served on the table. Two standouts deserve their flowers: the prosciutto, cream cheese & shine muscat maki roll, and the white corn. The maki roll was the set’s highlight, a combination of savoury dry-cured ham and cream cheese, and sweet muscat grapes. If I could, I would’ve polished the entire plate.
The white corn is an unassuming dish, but I say don’t be so quick to write it off. It’s glazed with A5 wagyu fat vinaigrette, continuing the fusion from the maki roll. The moment I sank my teeth into the first piece, I knew it was over for me. Simple yet devilishly delicious.
Accompanying the three plates are the sashimi moriawase (chef’s selection of the day’s best cut), tonsoku harumaki (deep-fried braised pig trotter spring roll), and Teba-gyoza (chicken wings stuffed with gyoza mix). There ain’t nothing small about this set, if you ask me!
Hearty mains that steal the spotlight
If you’re still ravenous after the signature set, I say it wouldn’t hurt to order from the a la carte menu. My table decided to go big (before going home) and went for the Barrel chicken rice ($46) and aburi wagyu donabe ($68). Long story short? No regrets whatsoever.
The chicken rice is chef Naganuma’s love letter to a long-standing beloved local dish. “Tian Tian is my favourite,” he earnestly shares, offering a glimpse into which brand served as his inspiration. My eyes lit up when the dish arrived, the familiar smell punctuating the air and making me hungry again. The chicken was tender, which absorbed the oyster sauce cleanly and played well with the garlic chilli sauce.
My other top pick, the aburi wagyu donabe, came in a gorgeous pot with flame-seared A5 wagyu, cured egg yolk, green onion, and seaweed. Basically, the whole works. I’m not a rice person (cue gasps), but I enjoyed the Japanese rice – perfectly cooked, yet you can still taste each grain. The undeniable highlight was the indulgent, silky wagyu.
Verdict? Even if you’re only here for drinks, don’t ever skip on the chicken rice or the donabe. Ideally, have both to accompany your cocktails.
Where the Hibiki shines (and where it doesn’t)
My time at Barrel Story of Hibiki ended with the soft serve Hibiki ($12), featuring whisky-infused Japanese organic honey and Maldon salt. It felt like both elements were fighting for my attention. Each spoonful will either taste overly alcoholic or salty. Someone probably had a heavy hand when preparing this dessert that night.
Despite being a Hibiki-led concept, not all dishes contain the blended whisky. And the ones that do have it, you either won’t taste it (like the Barrel chicken rice) or get too much of it (soft serve Hibiki). Honestly, your mileage may vary here. If you’re a whisky fanatic, it’ll be heaven; otherwise, you hope the portion is toned down.
The drinks menu is extensive, so take some time deciding what to have. I stuck with the tried and true Hibiki highball ($18), a crisp and clean concoction that went well with my meal for the night.
Overall, Barrel Story of Hibiki is a solid new entrant to Singapore’s dining scene, especially if you enjoy hearty, comfort-driven Japanese plates with a whisky-forward slant. While the execution isn’t flawless across the board – particularly when it comes to restraint with the whisky – the kitchen shows clear promise, and several dishes are worth returning for.
Frequently Asked Questions
What is Barrel Story of Hibiki?
It is a collaboration between the House of Suntory and renowned Chef Sho Naganuma (of Torasho Ramen & Charcoal Bar). The restaurant is a "modern izakaya" that integrates the philosophy of Hibiki whisky – craftsmanship, nature, and the passage of time – into its dining experience.
Where is it located?
Where is it located? The restaurant takes over the grand Art Deco-styled building at 19 Cecil Street.
What kind of food is served?
The menu is modern izakaya-style, specializing in wood-fire cooking. You’ll find a mix of Japanese techniques and local Singaporean influences.
What are the whisky flights everyone is talking about?
Since this is a Hibiki-led concept, the whisky program is top-tier. Popular flights include:
- The Story of Hibiki ($38): Features Hibiki Japanese Harmony served three ways: Highball, on the Rocks, and Mizuwari (with water).
- Hibiki 100th Anniversary Flight ($188): For those looking to try the rare centennial expressions.
- The Barrel Flight ($988): The ultimate luxury flight featuring rare 30-year-old aged expressions.
Do I need to make a reservation?
Yes, given the hype and its premium nature, reservations are highly recommended, especially for dinner and seats at The Vault.
Is there a dress code?
The vibe is smart casual. While it is an izakaya, the setting is refined and sophisticated, fitting for its CBD location.
