Taking up residence on the second storey of a shophouse along Purvis Street is Tanoke; a refined bar boasting elevated Japanese plates and artisanal sakes.
Singapore’s sake drinking culture is on the rise. Local palates, preferences and knowledge surrounding this clear rice wine from Japan have evolved tremendously over the years. In the past, being able to indulge in expertly-curated sake would likely mean hitting up an upscale Japanese restaurant. But now, many contemporary sake-forward gastro bars have opened, making artisanal sakes a lot more accessible.
For casual drinkers, the constraints that come with appreciating sake—or more appropriately, Nihonshu—are far less daunting compared to spirits i.e. gin/whisky. Yes it is a possible explanation why sake appreciation is a lot easier to get behind!
Read on to learn why you should make a special trip to Tanoke.
Over 40 Types of Japanese Sake
Tanoke curates a selection of over 40 premium artisanal sakes that not only complements the cuisine, but also brings one on an experiential journey across Japan to taste each region’s natural terroir in an Ochoko.
The saké selection is categorised by regions and only includes the very best boutique breweries the area has to offer + seasonal specials. To showcase Japanese nihonshu and ingredients, Tanoke has created a special cocktail selection.
In-house creations such as the Nimechi’s Pond and Yoi Sakusha experiment with sake for an interplay of flavour complexity and intensity, giving dimensionality to this centuries-old alcohol.
Gin fans can conjure a bespoke G&T with a wonderful selection of Japanese artisanal gins, Japanese bitters and garnishes.
Happy Hour at Tanoke
An absolute jaw-dropper of a Happy Hour deal, any order of their house signature cocktails or sommelier’s choice sake entitles you to a complimentary serving of their Wagyu Sliders served with Kani Miso Senbei. Cooked over a binchotan grill, heat is able to give the patty a hard sear whilst permeating through to the core, allowing for even heat distribution and a gentle hint of smoke.
Crispy, buttery brioche buns crackle to reveal a juicy, umami-rich wagyu patty and a slice of American cheese, tomato and sauce all culminate nicely to balance out the richness of the beef. Normally you wouldn’t expect to pair something as delicate as a fine sake with a dish as heavy and as rich as a beef slider… But trust us when we say it works beautifully!
Happy Hour happens from Tuesdays to Fridays between 5PM and 6.30PM.
To start, gun for their Hamachi Carpaccio (S$28++), Fruit Tomato (S$22++) and their Gobo Age (S$10++). The former is a flavour bomb of a dish built using fresh slices of Japanese Yellowtail, ikura and truffle shoyu. The fresh seafood dish is finished with a generous shaving of seasonal black truffles. Elegant and nuanced, this cold dish is excellent on its own but pairs even better with sake. More specifically, the Katsuyama Junmai Daiginjo.
The Fruit Tomato is a creamy amalgamation of a fresh, buttery and zesty. It features Japanese fruit tomatoes atop a mound of tofu mascarpone and cream of balsamic. The dish is then drizzled with a house-made yuzu vinaigrette for an added tang.
Ideal for snacking in between courses, the Gobo Age is their version of pub-style crisps. Made by taking burdock roots, braised till tender and flash-fried till crispy, you won’t stop at one.
Sake and Food Pairings
Tanoke’s cuisine revolves around Chef Rio’s idea of working with the traditional Shichirin Binchotan grill and the best quality ingredients. For the case of their Koji-aged Coastal Lamb Rack (S$38++), their lambs are sourced from a specific part of New Zealand near the coastline. That being said, the meat not only cuts like butter. But it reflects a distinct salinity that some might say is naturally derived from their diets. People who have a low tolerance for gamey-tasting meats will find pleasure in this because it’s hardly gamey at all.
In harnessing the Binchotan’s natural ability to retain natural flavours whilst imbuing dishes with a subtle smoky flavour, it’s safe to say that they absolutely nailed it with their Tanoke Classic Rice Bowl (S$32 for Australian Striploin MB7, S$98++ for A5 Tochigi Ribeye). The beef was cooked splendidly. Perfectly pink in the middle and seared till crispy and charred on the outside. The dish comes with an onsen egg, kabuke truffle shoyu and a generous portion of Niigata rice.
To better enhance the experience, pair this with a floral and refreshing Junmai Ginjo, or double up on flavours with an award-winning Tokubetsu Junmai. Both contain a quality of umami that works exceptionally well with all the components of the dish.
An elevation of the iconic izakaya dish of grilled squid licked with a sticky-sweet tare, their Surume Ika Ichiyaboshi features a spiced Japanese flying squid that is air-dried and grilled over binchotan. Accompanying condiments include a yuzu kosho cream and a charred wedge of lime.
Tanoke’s Free-flow Sake Brunch
For that something special on the weekend, Tanoke has created the first in Singapore free flow Sake Brunch! We’re talking about an unlimited flow of Sparkling Sake, an outstanding Junmai Ginjo and Beer.
Pancakes and Karaage, Foie Gras and Onsen Benedict are hallmarks of Chef Rio’s creativity that pushes the boundaries of Tanoke’s culinary philosophy of modern Japanese; while the Tanoke Sando series is an ode to Japanese lunch culture.
Tanoke’s Sunday brunch is available from 11.30AM to 3PM.
Address: 7 Purvis St, Level 2, Singapore 188586
Opening Hours: 11.30AM – 2PM, 5PM – 10.30PM (Tue to Fri); 6PM – 10.30PM (Sat); 11.30AM – 3PM, 6PM – 10.30PM (Sun); Closed on Mondays Happy Hour: 5PM – 6.30PM (Tue to Fri)
Contact: +65 9106 3378
Nearest MRT Station: City Hall
Disclaimer: We were guests of TANOKE, but all opinions remain our own.
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