Suntory, the prominent Japanese spirits brand, expands its presence in Singapore this month with the debut of Barrel Story of Hibiki, a whisky-centric bar and restaurant. Located at 19 Cecil Street, this new establishment marks the first-ever Hibiki whisky concept venue outside of Japan. Opening on December 6, the refined space offers a deep immersion into Suntory’s revered whisky portfolio, paired with a contemporary izakaya dining experience conceptualized by chef Sho Naganuma. The launch closely follows Suntory’s recent collaboration in Singapore with the Jigger & Pony Group on Pop City X Pony, reinforcing the brand’s strategic investment in the city-state’s dynamic food and beverage landscape.
A Sophisticated Sanctuary for Whisky Enthusiasts
Barrel Story of Hibiki occupies the former location of American grill-house Rosemead. The interior design leans toward a sleek, modern aesthetic, moving away from the typical boisterous izakaya atmosphere. Custom elements include dark wood paneling, metal accents, and textured stone finishes, creating a dimly lit, upscale ambiance.
The venue features four distinct zones:
- A main dining room accommodating 83 guests.
- A 10-seat bar counter.
- A 50-seater outdoor terrace.
- The Vault, an exclusive eight-seater private tasting room.
The Vault offers an intimate whisky experience, with walls lined with cask wood sourced directly from Suntory’s distilleries in Japan, subtly imparting the scent of aged spirits.
Curated Whisky Flights and Creative Cocktails
The drinks program is the cornerstone of Barrel Story of Hibiki, showcasing one of Asia’s most comprehensive selections of Suntory whiskies. Patrons can find rare expressions of Hibiki, including the iconic 21 and 30 Years Old alongside the standard Japanese Harmony blend. Notably, the establishment is one of the few places in Singapore offering Hibiki by the glass.
Central to the experience are the curated whisky flights, with six options available at launch. Prices vary widely, catering to diverse budgets. The $38 Story of Hibiki flight features Hibiki Japanese Harmony served three ways: as a highball, neat on the rocks, and in the traditional mizuwari (diluted with water). For the ultra-premium palate, the menu includes a $188 Hibiki 100th Anniversary Edition flight and The Barrel, priced at $988.
Cocktail aficionados will be delighted by a list of 16 signature creations. Eight of these feature Hibiki whisky prominently, offering innovative takes on classics. Highlights include a reimagined Hibiki-based Singapore Sling ($28) and the tart Japanese Crane Sour ($28), made with Hibiki and orange liqueur.
Culinary Program Bridges Izakaya and Local Flavors
The dining menu, developed by chef-partner Sho Naganuma—co-owner of Torasho Ramen—blends modern izakaya fare with wood-fired dishes. Diners can select from multi-course set lunch options ($55 for two courses, $63 for three courses) and a $68 signature set dinner.
The menu introduces inventive interpretations of familiar dishes. The Barrel Chicken Rice uses poached French chicken paired with Japanese rice cooked in chicken fat, accented by a unique Hibiki oyster sauce and shiro negi sauce. Guests can also savor the Tsujihan Don ($28), a spin on a popular negitoro don featuring salted herring roe and ikura. Chef Naganuma also incorporates several Torasho favorites, including his celebrated tonkatsu ramen.
Barrel Story of Hibiki provides Singapore’s discerning dining and nightlife community with a refined destination that elevates the whisky experience beyond standard bar service, positioning itself as a new hub for Japanese culinary and spirit culture. Operating hours are Monday through Saturday, from noon to 11 p.m.