Big Sake Bar
302 Beach Road
#01-02 The Concourse
http://www.bigsakebar.com/
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| Hirame Uni Sashimi (SGD $40) |
Big On Sake, Big On Skewers, Big On Service
(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 7
Ambience & Setting: 6
Food & Beverage: 8
Service: 8
Value for Money: 6
Spent about SGD $52 per person.
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Founded in October 2016 by a group of former naval divers; Jeremy Goh, Daniel Kwok, and former Head Chef Andy Quek, Big Sake Bar is so named for their philosophy of being “big on food, big on service, big on sakes”. Styled as a cozy Japanese izakaya, Big Sake Bar has quietly built a loyal following for its variety of curated sake, delicious sharing plates and skewers, and friendly owners. Their huge red “大” kanji symbol on the outside white wall can be seen from afar, drawing attention to their location.
Ambience at Big Sake Bar is cozy, quaint, and intimate. The dimly lit, small floor space is neatly packed with metal and wooden bar seats, counter seats, and booth seats. A cylindrical central pillar and high wall cleverly partitions the space, and accords some measure of privacy. Rows upon rows of sake bottles upon the display shelf are spot lit, drawing attention to the range and variety of sake available. You can also choose to sit in the sheltered outdoors, where it's cool in the evenings. Advance reservations are recommended due to the limited seats.
Service at Big Sake Bar is friendly, professional, and engaging. The few staff they have are efficient and work quickly, be it greeting and seating guests, assisting in arranging plates on the table when serving orders, or clearing and cleaning up finished plates both during and after a meal. They also display good product knowledge on the menu, able to describe dishes and daily specials, as well as the list of sakes. The owners are nearly always around, chatting with diners and assisting with serving; this creates a memorable and pleasant experience.
Food at Big Sake Bar is focused on Japanese cuisine, especially small bites or appetizers, grilled skewers and cuts of meat or seafood, and sushi rolls. The current chef may be Singaporean, but their experience in Japanese restaurant dining is evident. Quality of ingredients is premium, and more importantly, fresh. The consistently good execution results in delicious meals. Portions are designed for communal group dining and can be shared. Prices are mid-range, similar to other gastrobars. Budget about SGD $52 per person for a meal with drinks here.
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| Big Sake Bar Signage |
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| Big Sake Bar Exterior |
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| Big Sake Bar Interior |
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| BIG |
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| Big Sake Bar Owners |
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| Seating Outdoors |
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| Seating Indoors |
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| Seating Bar Counter |
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| Sake Display |
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| Us |
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| Us |
The Iced Green Tea (SGD $2) is served in a jug and is suitable for sharing. It can be refilled. Good choice to cleanse the palate from the full-flavoured dishes here.
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| Iced Green Tea (SGD $2) |
The Nabeshima Pink Label Tokubetsu Honjozo Sake (SGD $88 for 720ml bottle) is a popular crowd favourite for chilled sake. It is a tokubetsu honjozo rice sake varietal, which means the white rice is milled to between 30 - 40% polish. Made in the Saga prefecture, Kyushu region of Japan, it has a clear, transparent colour, with tastes and aromas of barley, white rice, lime, and red apple. The body is smooth, bright, and refreshing, with a fruity grainy sweet flavour, and an effervescent finish that quickly fades away.
Their sake cups are really pretty as well, with raised and textured ceramic koi fishes on the base of each brightly coloured porcelain cup. Staff utilise a proper decanter to serve the sake, keeping the bottle in the refrigerator to ensure it remains chilled, and circle around regularly to ensure it's kept topped up; yet another example of their great service here.
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| Nabeshima Pink Label Tokubetsu Honjozo Sake (SGD $88 for 720ml bottle) |
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| Nabeshima Pink Label Tokubetsu Honjozo Sake |
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| Nabeshima Pink Label Tokubetsu Honjozo Sake |
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| Nabeshima Pink Label Tokubetsu Honjozo Sake |
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| Nabeshima Pink Label Tokubetsu Honjozo Sake |
The Tako Wasabi (SGD $8) features chunks of raw octopus, marinated in wasabi horseradish. With a crunchy bouncy texture, and a lively sharp tangy spicy sweet flavour, it's served alongside crisp vegetal earthy sheets of nori / dried seaweed. Wrap it all together and enjoy. Highly recommended!
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| Tako Wasabi (SGD $8) |
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| Tako Wasabi |
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| Tako Wasabi |
The Agedashi Tofu (SGD $8) has wobbly soft cubes of silky tofu beancurd, enveloped in a light, crisp batter of deep-fried potato starch. Served in a hot broth known as tentsuyu, made with dashi / seaweed stock, mirin rice wine, and light soy sauce. Garnished with crisp nori / dried seaweed, crunchy spring onions, and juicy mashed daikon radish. This has a delicate sweet salty savoury earthy flavour. Average.
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| Agedashi Tofu (SGD $8) |
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| Agedashi Tofu |
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| Agedashi Tofu |
The Chawanmushi (SGD $6) has wobbly soft steamed egg custard, garnished with tender shiitake mushrooms, soft narutomaki / cured fish cake, firm edamame / immature soy beans, and decorated with chrysanthemum flowers. Has an eggy sweet earthy vegetal flavour, and is more tasty than elsewhere. Good!
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| Chawanmushi (SGD $6) |
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| Chawanmushi |
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| Chawanmushi |
The luxurious Hotate Foie Gras (SGD $18) has a base of succulent fatty grilled duck liver foie gras, with bold meaty savoury salty flavour, topped with a bouncy tender whole scallop, which has a delicate briny salty sweet flavour. Garnished with shouyu / dark soy sauce, gloubes of tobiko / flying fish roe, katsuobushi / bonito fish flakes, vegetal spicy shishito pepper, and chrysanthemum flowers. Good!
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| Hotate Foie Gras (SGD $18) |
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| Hotate Foie Gras |
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| Hotate Foie Gras |
The Nitako (SGD $12) features generous chunks of tender chewy boiled octopus, tossed with crunchy cucumbers and juicy grilled cherry tomatoes in a secret house sauce (I detect at a minimum, mirin rice wine and sesame seeds). This has a delicate smoky sweet savoury vegetal flavour, with nice contrast of textures. Average.
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| Nitako (SGD $12) |
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| Nitako |
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| Nitako |
The Ushio Jiru (SGD $10) is a soup of the day special, not part of their regular menu. This features a mackerel fish and dashi / seaweed stock broth, cloudy and full-flavoured, with chunks of tender daikon radish, slices of tender mackerel fish, chewy yuzu zest, and I think burdock root. Has a bold savoury sweet herbal flavour, very calming and soulful. Worth ordering!
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| Ushio Jiru (SGD $10) |
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| Ushio Jiru |
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| Ushio Jiru |
The Yasai Takiawase (SGD $9) is another daily special that isn't on the regular menu. This features tender slices of stewed vegetables, all having a bold vegetal savoury salty sweet flavour, also full-flavoured. It includes pumpkin, daikon radish, shiitake mushroom, carrot, burdock root, and thyme. Tasty but needs to be paired with other dishes or drinks, else, it can get overwhelming. Worth ordering!
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| Yasai Takiawase (SGD $9) |
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| Yasai Takiawase |
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| Yasai Takiawase |
Loved the Tamago Mentaiyaki (SGD $10), with its fluffy soft tamago / rolled egg omelette generously coated with creamy rich mentaiyaki / torched marinated pollock fish roe paste. Bold salty briny savoury eggy sweet flavours, with a hint of smoky aroma. Highly recommended!
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| Tamago Mentaiyaki (SGD $10) |
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| Tamago Mentaiyaki |
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| Tamago Mentaiyaki |
The Yaki Butakashira (SGD $16) surprised us with its thin yet crunchy succulent texture, and delicate fatty sweet savoury flavour. The sliced pork jowl / pork cheek is tasty enough on its own, but can also be dipped into the side of creamy yellow mustard for a sharp tangy sour touch. Good!
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| Yaki Butakashira (SGD $16) |
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| Yaki Butakashira |
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| Yaki Butakashira |
The Kushiyaki Platter (SGD $30 for 9 assorted skewers) is a highlight here, featuring an assortment of perfectly grilled skewers. The variety is dependent on the chef, but rest assured no 2 skewers are alike in each platter. Because it carries a premium price, the range is also curated, featuring premium and affordable ingredients, representing good value for money. Highly recommended!
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| Kushiyaki Platter (SGD $30 for 9 assorted skewers) |
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| Kushiyaki Platter |
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| Kushiyaki Platter |
The Butabara (SGD $4.50 per skewer) has thick, juicy, succulent cuts of pork belly, with a good ratio of fat to meat. Garnished with paprika, this has a bold smoky savoury salty fatty flavour. Rather heavy on the palate. Good!
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| Butabara (SGD $4.50 per skewer) |
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| Butabara Platter |
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| Butabara Platter |
The Butakashira (SGD $4 per skewer) has thick, moist, crunchy cuts of pork jowl / pork cheek. With a firm bite, this has a savoury salty sweet flavour. A seasonal ingredient that doesn't feature on the menu. Average.
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| Butakashira (SGD $4 per skewer) |
The Enoki Bekon (SGD $3.50 per skewer) has crunchy tender golden mushrooms, wrapped in a chewy strip of pork bacon. With a satisfying crunch, the juices burst forth, coating the palate in vegetal earthy sweet salty flavour. Worth ordering!
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| Enoki Bekon (SGD $3.50 per skewer) |
The Nasu (SGD $2 per skewer) has soft tender grilled brinjal / eggplant / aubergine, garnished with chewy katsuobushi / bonito fish flakes. Has a calming feel, with delicate vegetal earthy sweet fishy flavour, followed by a hint of smoky notes. Worth ordering!
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| Nasu (SGD $2 per skewer) |
The Negi (SGD $2 per skewer) has crisp crunchy stalks of leek / spring onion / Welsh onion, seasoned with salt. Lending vibrant colour to the plate, this has a bright vegetal salty sweet flavour. Good!
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| Negi (SGD $2 per skewer) |
The Shiitake Kinoko (SGD $2.50 per skewer) surpised us, because the slices of bouncy tender shiitake mushrooms retained a juicy bite, unlike other versions elsewhere. With a light smoky note, this has bold vegetal earthy sweet salty flavour. We enjoyed this more than usual. Good!
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| Shiitake Kinoko (SGD $2.50 per skewer) |
The Shishito (SGD $4 per skewer) was unique. The grilled shishito peppers have a light juicy crunch, and are garnished with chewy katsuobushi / bonito fish flakes. With a hint of smoky aroma, this has a surprising vegetal sweet flavour that isn't spicy. Worth ordering!
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| Shishito (SGD $4 per skewer) |
The Toriyaki (SGD $4 per skewer), more accurately called Yakitori, has moist tender chunks of chicken thigh meat, basted in sugar, mirin rice wine, and shoyu / dark soy sauce. The version here has a lighter salty sweet savoury flavour compared to elsewhere, but a more pronounced smoky aroma. Average.
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| Toriyaki (SGD $4 per skewer) |
The Torikawa (SGD $4 per skewer) features pieces of chicken skin, basted in sugar, mirin rice wine, and shoyu / dark soy sauce, then grilled till crisp. With a satisfying crunch and light salty sweet savoury flavour, this was decent enough. Average.
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| Torikawa (SGD $4 per skewer) |
The Tebasaki (SGD $4 per skewer) has cuts of chicken mid-joint wings, having a moist tender texture, with the chicken meat coming easily off the bones. Has a pronounced smoky aroma, with a delicate sweet savoury flavour. Worth ordering!
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| Tebasaki (SGD $4 per skewer) |
The Hotate Bekon (SGD $9 per skewer) has bouncy chewy scallops, wrapped in a chewy strip of pork bacon. With a satisfying bite, the juices burst forth, coating the palate in sweet salty savoury briny flavour. Good!
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| Hotate Bekon (SGD $9 per skewer) |
The Unagi Kushi (SGD $7.50 per skewer) features tender, silky soft unagi / grilled fresh water eel, which has been periodically marinated with tare (light soy sauce, sugar, mirin rice wine) while being grilled. Has a bold, sweet savoury salty flavour, with a hint of smoky aroma. Good!
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| Unagi Kushi (SGD $7.50 per skewer) |
The Ebi Yaki (SGD $4 per skewer) is bascially a whole, shell-on grilled prawn, with a juicy succulent bouncy texture, and a satisfying bite. The juices just burst out, resulting in pleasing sweet savoury smoky flavours on the palate. Good!
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| Ebi Yaki (SGD $4 per skewer) |
The Soseji (SGD $4 per skewer) has cuts of juicy snappy pork sausage, with a satisfying bite. Has a bold salty savoury flavour, making this a good option as a bar snack. Good!
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| Soseji (SGD $4 per skewer) |
The luxurious Hirame Uni Sashimi (SGD $40) is a premium, off-menu seasonal special, recommended to us by staff. It features thinly sliced sheets of raw hirame / flounder fish, with a soft firm juicy bite to texture, topped with creamy succulent grainy dollops of uni / sea urchin. Staff asked us to pair it with the crisp slices of red radish and a light drizzle of lemon juice, then eat it all in together. This results in a layered taste experience; the sharp zesty sour note at the front, then the vegetal bitter earthy touch and the sweet savoury flavour of the flounder fish, followed by the final burst of briny salty sweet note from the sea urchin. Highly recommended!
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| Hirame Uni Sashimi (SGD $40) |
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| Hirame Uni Sashimi |
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| Hirame Uni Sashimi |
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CONVERSATION