Haráru Izakaya is Singapore’s first Muslim-owned Japanese Izakaya.
Specializing in Japanese grilled cuisine using traditional charcoal grills, Haráru Izakaya hopes to deliver an authentic food as well as ambience experience whilst maintaining the standards required of a Muslim-owned establishment.
Set in the heart of the Arab quarter – a stone’s throw away from the renowned Kampong Glam and Haji lane, this double-storey restaurant’s centrepiece is its ground floor bar boasting skylight access and an array of non-alcoholic beverage choices, where diners can also choose to sit at to interact with the bar staff. Murals of recognizable Japanese landscape and icons by artist Belz Hermann adorn the walls on both levels. Diners are treated to depiction of traditional Kyoto alleys, Mount Fuji, as well as vintage Japanese dwellings and houses as they walk through the restaurant.
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The other feature of the restaurant is the traditional tatami dining room on the second floor: an expansive 30-seater air-conditioned dining area where diners will get to experience tatami seating in comfort. Guests will be invited to remove their footwear before entering the seating area.
Also on second floor is the private label clothing store HOMBRE.
Haráru Izakaya serves seeks to deliver authenticity in taste. Its signature dish is Gyu Nitsuke, or stewed tender beef ribs, a nimono (which refers to stewed or simmered dishes) dish where the ribs are cooked for 8 hours until tender.
Gyu Nitsuke, or stewed tender beef ribs
This dish is highly recommended as its soft and juicy after cooked for 8 hours. Because of the preparation time, its limited so try to go early.
Wagyu Tataki, sliced wagyu beef with onions and ponzu sauce “cold dish”
The Wagyu is soft and tender, blends well with the ponzu sauce and opens up your appetite.
Aigamo Ni, smoked duck in red grape sauce with caramelised onion
Another of their delicious starter. The smoked duck goes so well with the caramelised onion .
Tori Nanban, deep fried egg battered boneless chicken with sweet sauce.
Thick crispy boneless chicken deep fried in batter is always a popular choice, the sweet sauce compliment well with the chicken.
Other features include a range of kushiyaki (grill on a stick) staple such as:
• Diced wagyu beef skewer (Wagyu Kushi)
• Quail egg skewer (Uzura)
• Chicken thigh (Momo)
Other more familiar charcoal-grilled dishes that diners can expect are:
• Grilled mackeral with salt (Saba Shio Yaki)
• Grilled eel in teriyaki sauce (Unagi Kabayaki).
On the left is the Aka Nichibotsu. Made with refreshing mix of de-alcoholized Cabernet Suvignon & fresh fruits
On the right is the Kurashikku Yuzu Nohito, made with refreshing mix of Japanese Yuzu, fresh lime and mint leaves.
For dessert , go for the Red Velvet Lava Cake
Haráru Izakaya also offers its signature line of non-alcoholic mocktails, notably:
• The Matcha Egg – an icy blend of Matcha, milk, and egg white
• Japanese Twisted Chendol – a drink version of the traditional local dessert
Opened throughout the day, Haráru Izakaya’s opening hours are as follows:
Mondays to Sundays & Public Holiday’s eve: 12pm – 11pm (last order at 10pm)
16 Bussorah Street
Mondays to Sundays
12pm to 11pm (Last Order 10pm)
Bugis Mrt Station