BORUTO Japanese Tapas And Sake Bar



BORUTO, a contemporary Japanese Tapas Bar located near Boat Quay serves a wide selection of shochu, sake, umeshu, Japanese whiskey and beers, including a small plates menu curated by Head Chef Angus Chow. The Izakaya-style tapas bar is founded by Patrick Tan, owner of Tamashii Robataya, one of the best robatayaki restaurants in Singapore.

Inside the dimly lit sake barrels-heavy venue, you can find an extensive range of Japanese tipples and an interesting feature of a Japanese sake cellar inside the bank vault on the second floor welcome you for a “tour”. Sake enthusiasts can discover unique sake flavors and styles developed for each type and rank of brew.

BORUTO features over 80 different sake brands, ranging from a budget of $200 to the priciest bottle on the menu cost more than $2,000. Sake can be bought by the glass (from $30 – 300ml carafe / from $128 – 1800ml bottle), allowing customers to taste as many different types of sake as they want.

A trip to BORUTO would not be complete without a little sake tasting.

If you are not an avid sake drinker, it can be hard to know where to begin. Ask for recommendations, or you can simply chat with Ms. Sachi Yamamoto, Operations Manager at BORUTO and she will be more than happy to share her knowledge and help you get the most out of your sake experience.

BORUTO Food & Drinks

With magnificent sake and high-quality drinks list serving as the backbone of BORUTO, the food menu is smaller but no less impressive.

On the menu, you will find Japanese-fusion sharing plates like the Seared Japanese Saga beef with Saffron (Saga Gyu Tataki – $28.80) and the signature Braised cappellini in sea urchin and yuzu stock, topped with fresh sea urchin roe and Hokkaido white wasabi (Uni Pasta – $35.80) conjured by Chef Angus who has an extensive culinary background in Japanese and European cuisine.

Though I think that some dishes on the menu are priced a little on the high side and can be parred down – remarkable quality and divine taste were found in the two plates mentioned above. They were probably not just one, but two of the best moments of my life.

Seafood lovers will find plenty of delights from the Hot and Cold Tapas menu. Highlights include the Grilled Hokkaido scallop with cauliflower cream and curried cauliflower florets (Hotate to Cauliflower no Grill – $15.80),  Sliced tuna tataki with black olives, Japanese leek, chilli and wasabi yuzu dressing (Ahi Tataki – $12.80) and a new dish of the month featuring fresh Octopus from Hyogo served in usu-zukuri style with black truffles (Tako Truffled – $22.80).

I’m a self proclaimed meat lover, therefore I enjoyed the Crispy chicken roulade (Tori-Take Roll – $15.80) better. The moist and juicy chicken roulade was stuffed with shiitake jam and finished with homemade Oriental sauce. The crispy chicken skin which held it all together hits the mark perfectly.

As we were about to move towards desserts, we decided to try another of Chef Angus’s signature, the Truffle Hiyashi Somen ($15.80) – Cold somen cooked until al dente and soaked in cold water to achieve that perfect texture. Then tossed with confit egg yolk and shio konbu before being topped with truffle molecules and crunchy sakura ebi.

By the time we mopped every bit of our pasta, we had no room for desserts – shame on us! BORUTO has left an impression upon us in their attempt to sway customers and influence them with great food, friendly service and lovely drinks. It is well worth a return visit!


Boruto Singapore

Address: 80 South Bridge Road, #01-01, Golden Castle Building, Singapore 058710

Tel: +65 6532 0418

Opening Hours: Mon to Sat 6pm to 11pm (Tapas Bar) / 4:30pm to 12:00am (Sake Bar) / Happy Hour 4:30pm to 7:30pm / Closed on Sunday



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s