{"id":332385,"date":"2025-12-29T09:00:59","date_gmt":"2025-12-29T01:00:59","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=332385"},"modified":"2025-12-23T18:47:35","modified_gmt":"2025-12-23T10:47:35","slug":"barrel-story-of-hibiki-restaurant-singapore","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/","title":{"rendered":"Barrel Story of Hibiki review: Singapore\u2019s new modern izakaya that actually delivers"},"content":{"rendered":"<p>It was drizzling when I arrived at Barrel Story of Hibiki, a <a href=\"https:\/\/thehoneycombers.com\/singapore\/new-restaurants-menus-singapore\/\" target=\"_blank\" rel=\"noopener\">new restaurant in Singapore<\/a>\u2019s Raffles City district. Poised as a modern <a href=\"https:\/\/thehoneycombers.com\/singapore\/izakayas-bars-in-singapore\/\" target=\"_blank\" rel=\"noopener\">izakaya in Singapore<\/a>, 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\u2019ll need more time to age.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_72 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Barrel Story of Hibiki review<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#barrel-story-of-hibiki-review-details-at-a-glance\" title=\"Details at a glance\">Details at a glance<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#a-dramatic-makeover\" title=\"A dramatic makeover\">A dramatic makeover<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#small-plates-big-personalities\" title=\"Small plates, big personalities\">Small plates, big personalities<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#hearty-mains-that-steal-the-spotlight\" title=\"Hearty mains that steal the spotlight\">Hearty mains that steal the spotlight<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#where-the-hibiki-shines-and-where-it-doesnt\" title=\"Where the Hibiki shines (and where it doesn\u2019t)\">Where the Hibiki shines (and where it doesn\u2019t)<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#frequently-asked-questions\" title=\"Frequently Asked Questions\">Frequently Asked Questions<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#what-is-barrel-story-of-hibiki\" title=\"What is Barrel Story of Hibiki?\">What is Barrel Story of Hibiki?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#where-is-it-located\" title=\"Where is it located?\">Where is it located?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#what-kind-of-food-is-served\" title=\"What kind of food is served?\">What kind of food is served?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#what-are-the-whisky-flights-everyone-is-talking-about\" title=\"What are the whisky flights?\">What are the whisky flights?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#do-i-need-to-make-a-reservation\" title=\"Do I need to make a reservation?\">Do I need to make a reservation?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/thehoneycombers.com\/singapore\/barrel-story-of-hibiki-restaurant-singapore\/#is-there-a-dress-code\" title=\"Is there a dress code?\">Is there a dress code?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"barrel-story-of-hibiki-review-details-at-a-glance\"><\/span>Barrel Story of Hibiki review: Details at a glance<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Best for:<\/strong> Whisky lovers who want hearty, izakaya-style plates<br \/>\n<strong>Must-try items:<\/strong> Barrel chicken rice; aburi wagyu donabe; prosciutto, cream cheese &amp; shine muscat maki roll; white corn<br \/>\n<strong>How much:<\/strong> Set lunch from $55; omakase dinner at $128++ per pax; dinner signature set at $68;\u00a0 a la carte from $16; cocktails from $12<br \/>\n<strong>Opening hours:<\/strong> Mondays to Saturdays, 12pm to 11pm<br \/>\n<strong>Address:<\/strong> <a href=\"https:\/\/www.barrelhibiki.com\/\" target=\"_blank\" rel=\"noopener\">Barrel Story of Hibiki<\/a>, 19 Cecil Street, Singapore 049704<\/p>\n<h2><span class=\"ez-toc-section\" id=\"a-dramatic-makeover\"><\/span>A dramatic makeover<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_332390\" aria-describedby=\"caption-attachment-332390\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-332390 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-semi-private-dining-spot-900x643.jpg\" alt=\"Semi-private dining spot | Barrel Story of Hibiki in Singapore\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-semi-private-dining-spot-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-semi-private-dining-spot-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-semi-private-dining-spot.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-332390\" class=\"wp-caption-text\">A semi-private dining spot. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>Barrel\u2019s ground floor space was previously home to Rosemead, an American grill by the Jigger &amp; Pony Group that has since closed. Those who\u2019ve been to the former restaurant can recall what it looked like: neutral tones, woody touches, and that gorgeous high ceiling.<\/p>\n<p>Well, scrub that imagery out of your mind \u2018cos Barrel has gutted the entire place. It\u2019s 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.<\/p>\n<p>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.<\/p>\n<figure id=\"attachment_332391\" aria-describedby=\"caption-attachment-332391\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-332391 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-the-vault-900x643.jpg\" alt=\"The Vault | Barrel Story of Hibiki in Singapore\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-the-vault-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-the-vault-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-the-vault.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-332391\" class=\"wp-caption-text\">The Vault. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>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 \u2013 check out the original vault door, which is still intact! \u2013 the space is now transformed into a private whisky salon that can seat eight people. The walls are lined with cask wood from Suntory\u2019s distilleries, so you might detect a mild whisky scent in the air.<\/p>\n<p>So far, I was vibing with the restaurant. But looks can only take you so far, right? It\u2019s time to get down to serious business.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"small-plates-big-personalities\"><\/span>Small plates, big personalities<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_332393\" aria-describedby=\"caption-attachment-332393\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-332393 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-smoked-nuts-and-raisins-prosciutto-cream-cheese-and-shine-muscat-maki-roll-900x643.png\" alt=\"Smoked nuts and raisins, and prosciutto, cream cheese &amp; shine muscat maki roll | Barrel Story of Hibiki in Singapore\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-smoked-nuts-and-raisins-prosciutto-cream-cheese-and-shine-muscat-maki-roll-900x643.png 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-smoked-nuts-and-raisins-prosciutto-cream-cheese-and-shine-muscat-maki-roll-768x549.png 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-smoked-nuts-and-raisins-prosciutto-cream-cheese-and-shine-muscat-maki-roll.png 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-332393\" class=\"wp-caption-text\">Smoked nuts and raisins, and prosciutto, cream cheese &amp; shine muscat maki roll. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>Dinnertime at Barrel Story of Hibiki means you\u2019re 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.<\/p>\n<p>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.<\/p>\n<p>Before I knew it, more bites were served on the table. Two standouts deserve their flowers: the prosciutto, cream cheese &amp; shine muscat maki roll, and the white corn. The maki roll was the set\u2019s highlight, a combination of savoury dry-cured ham and cream cheese, and sweet muscat grapes. If I could, I would\u2019ve polished the entire plate.<\/p>\n<figure id=\"attachment_332394\" aria-describedby=\"caption-attachment-332394\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-332394 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-sashimi-moriawase-900x643.jpg\" alt=\"Sashimi moriawase | Barrel Story of Hibiki in Singapore\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-sashimi-moriawase-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-sashimi-moriawase-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-sashimi-moriawase.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-332394\" class=\"wp-caption-text\">Sashimi moriawase. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>The white corn is an unassuming dish, but I say don\u2019t be so quick to write it off. It\u2019s 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.<\/p>\n<p>Accompanying the three plates are the sashimi moriawase (chef\u2019s selection of the day\u2019s best cut), tonsoku harumaki (deep-fried braised pig trotter spring roll), and Teba-gyoza (chicken wings stuffed with gyoza mix). There ain\u2019t nothing small about this set, if you ask me!<\/p>\n<h2><span class=\"ez-toc-section\" id=\"hearty-mains-that-steal-the-spotlight\"><\/span>Hearty mains that steal the spotlight<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_332395\" aria-describedby=\"caption-attachment-332395\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-full wp-image-332395 lazyload\" data-src=\"https:\/\/thehoneycombers.com\/singapore\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-barrel-chicken-rice.gif\" alt=\"Barrel chicken rice | Barrel Story of Hibiki in Singapore\" width=\"900\" height=\"643\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\"><figcaption id=\"caption-attachment-332395\" class=\"wp-caption-text\">Barrel chicken rice. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>If you\u2019re still ravenous after the signature set, I say it wouldn\u2019t 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.<\/p>\n<p>The chicken rice is chef Naganuma\u2019s love letter to a long-standing beloved local dish. \u201cTian Tian is my favourite,\u201d 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.<\/p>\n<figure id=\"attachment_332396\" aria-describedby=\"caption-attachment-332396\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-332396 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-aburi-wagyu-donabe-900x643.jpg\" alt=\"Aburi wagyu donabe | Barrel Story of Hibiki in Singapore\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-aburi-wagyu-donabe-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-aburi-wagyu-donabe-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-aburi-wagyu-donabe.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-332396\" class=\"wp-caption-text\">Aburi wagyu donabe. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>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\u2019m not a rice person (cue gasps), but I enjoyed the Japanese rice \u2013 perfectly cooked, yet you can still taste each grain. The undeniable highlight was the indulgent, silky wagyu.<\/p>\n<p>Verdict? Even if you\u2019re only here for drinks, don\u2019t ever skip on the chicken rice or the donabe. Ideally, have both to accompany your cocktails.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"where-the-hibiki-shines-and-where-it-doesnt\"><\/span>Where the Hibiki shines (and where it doesn\u2019t)<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_332397\" aria-describedby=\"caption-attachment-332397\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-332397 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-soft-serve-hibiki-900x643.jpg\" alt=\"Soft serve Hibiki | Barrel Story of Hibiki in Singapore\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-soft-serve-hibiki-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-soft-serve-hibiki-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-soft-serve-hibiki.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-332397\" class=\"wp-caption-text\">Soft serve Hibiki. Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>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.<\/p>\n<p>Despite being a Hibiki-led concept, not all dishes contain the blended whisky. And the ones that do have it, you either won\u2019t taste it (like the Barrel chicken rice) or get too much of it (soft serve Hibiki). Honestly, your mileage may vary here. If you\u2019re a whisky fanatic, it\u2019ll be heaven; otherwise, you hope the portion is toned down.<\/p>\n<figure id=\"attachment_332398\" aria-describedby=\"caption-attachment-332398\" style=\"width: 900px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-medium wp-image-332398 lazyload\" data-src=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-dinnertime-at-barrel-900x643.jpg\" alt=\"A dinnertime feast | Barrel Story of Hibiki in Singapore\" width=\"900\" height=\"643\" data-srcset=\"https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-dinnertime-at-barrel-900x643.jpg 900w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-dinnertime-at-barrel-768x549.jpg 768w, https:\/\/static.thehoneycombers.com\/wp-content\/uploads\/sites\/2\/2025\/12\/barrel-story-of-hibiki-singapore-ss-dinnertime-at-barrel.jpg 1400w\" data-sizes=\"(max-width: 900px) 100vw, 900px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" style=\"--smush-placeholder-width: 900px; --smush-placeholder-aspect-ratio: 900\/643;\" \/><figcaption id=\"caption-attachment-332398\" class=\"wp-caption-text\">Photography: Sufyan Saad<\/figcaption><\/figure>\n<p>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.<\/p>\n<p>Overall, Barrel Story of Hibiki is a solid new entrant to Singapore\u2019s dining scene, especially if you enjoy hearty, comfort-driven Japanese plates with a whisky-forward slant. While the execution isn\u2019t flawless across the board \u2013 particularly when it comes to restraint with the whisky \u2013 the kitchen shows clear promise, and several dishes are worth returning for.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"frequently-asked-questions\"><\/span>Frequently Asked Questions<span class=\"ez-toc-section-end\"><\/span><\/h2><div id=\"faqs-accordion\"><h3><span class=\"ez-toc-section\" id=\"what-is-barrel-story-of-hibiki\"><\/span>What is Barrel Story of Hibiki?<span class=\"ez-toc-section-end\"><\/span><\/h3><div><p>It is a collaboration between the House of Suntory and renowned Chef Sho Naganuma (of Torasho Ramen &amp; Charcoal Bar). The restaurant is a \"modern izakaya\" that integrates the philosophy of Hibiki whisky \u2013 craftsmanship, nature, and the passage of time \u2013 into its dining experience.<\/p>\n<\/div><h3><span class=\"ez-toc-section\" id=\"where-is-it-located\"><\/span>Where is it located?<span class=\"ez-toc-section-end\"><\/span><\/h3><div><p>Where is it located? The restaurant takes over the grand Art Deco-styled building at 19 Cecil Street.<\/p>\n<\/div><h3><span class=\"ez-toc-section\" id=\"what-kind-of-food-is-served\"><\/span>What kind of food is served?<span class=\"ez-toc-section-end\"><\/span><\/h3><div><p> The menu is modern izakaya-style, specializing in wood-fire cooking. You\u2019ll find a mix of Japanese techniques and local Singaporean influences.<\/p>\n<\/div><h3><span class=\"ez-toc-section\" id=\"what-are-the-whisky-flights-everyone-is-talking-about\"><\/span>What are the whisky flights everyone is talking about?<span class=\"ez-toc-section-end\"><\/span><\/h3><div><p>Since this is a Hibiki-led concept, the whisky program is top-tier. Popular flights include:<\/p>\n<p>- The Story of Hibiki ($38): Features Hibiki Japanese Harmony served three ways: Highball, on the Rocks, and Mizuwari (with water).<br \/>\n- Hibiki 100th Anniversary Flight ($188): For those looking to try the rare centennial expressions.<br \/>\n- The Barrel Flight ($988): The ultimate luxury flight featuring rare 30-year-old aged expressions.<\/p>\n<\/div><h3><span class=\"ez-toc-section\" id=\"do-i-need-to-make-a-reservation\"><\/span>Do I need to make a reservation?<span class=\"ez-toc-section-end\"><\/span><\/h3><div><p>Yes, given the hype and its premium nature, reservations are highly recommended, especially for dinner and seats at The Vault.<\/p>\n<\/div><h3><span class=\"ez-toc-section\" id=\"is-there-a-dress-code\"><\/span>Is there a dress code?<span class=\"ez-toc-section-end\"><\/span><\/h3><div><p>The vibe is smart casual. While it is an izakaya, the setting is refined and sophisticated, fitting for its CBD location.<\/p>\n<\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What is Barrel Story of Hibiki?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"It is a collaboration between the House of Suntory and renowned Chef Sho Naganuma (of Torasho Ramen &amp; Charcoal Bar). The restaurant is a \\\"modern izakaya\\\" that integrates the philosophy of Hibiki whisky \u2013 craftsmanship, nature, and the passage of time \u2013 into its dining experience.\"}},{\"@type\":\"Question\",\"name\":\"Where is it located?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Where is it located? 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Armed with curiosity and an empty stomach, I was ready to find out if a Hibiki-led concept [&hellip;]<\/p>\n","protected":false},"author":107587,"featured_media":332399,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[6363],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.7 (Yoast SEO v23.7) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Barrel Story of Hibiki Review: A Modern Izakaya That Delivers<\/title>\n<meta name=\"description\" content=\"Barrel Story of Hibiki serves hearty Japanese plates and Suntory whisky in Singapore. 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