Amid the numerous awesome recommendations of restaurants on Instagram, Shako-Ba SG caught my attention because this place looks to be promising a very different dining experience with a strong theme on Japanese Daruma and sensory fun. And yes, a visit here proves this point.
The vibe is so edgy, fun, daring and exciting, with unique, one-of-a-kind dining concept, such as incorporating games into the dining experience. You read that right, fast and easy games are part of the experience, and there are fun little prizes to be won in these games. I totally enjoy myself here, with the upbeat, party mood here, the interactive chef and counter staff, and lots of drinks from the welcome drink, winning the game and treats from fellow patrons.
The neon lights (on both the decor and food/drink presentation), stylish cool interior and lots of Damruma’s posters, motifs and porcelain figurines really accentuate that edgy, modern vibe of the restaurant. I just feel like I can paint the town red and still be cool at this place.
The food here is delicious and features different profiles of flavours and special dishes such as Truffle GyuTataki and Caviar Uni Somen. And Izakaya features exciting food choices that have unique twists and are all so delicious.
The service here is wonderful. Everyone here is so friendly and cheerful. Pei Ying takes very good care of me throughout the experience making it even better. And Alice is such a wonderful, awesome host for my Izakaya experience with my friends here.
Given the buoyant vibe at this place, it is one of the best places to go for gathering and having a good time with good food. And I can definitely say this is the best Izakaya!
My awesome experience at the Izakaya on another post 😉
Sashimi features the Sweet Creamy Quintuplet of raw delicacies. All are so sweet and creamy in different ways. Shoyu foam is used instead for dabbing on the sashimi for that bit of savoury taste, without overwhelming the natural sweetness of the sashimi. I enjoy them so much.
Unagi with sea salt featrues this briny warmness, which is a good transition in the taste profile from those of the previous appetisers.
Miyazaki GyuTataki gets this awesome meaty, earthy flavour from magical combination of beef and truffle while the zest added makes it even better. I love the generous amount of truffle shavings added.
Another highlight of the night is Caviar Uni Truffle Somen. When this dish is served, chef offers to play a game of dice with me. If I win, I get extra hair crab topping on my somen. Otherwise, I will make do with the three gastronomic treasures of caviar, uni and truffle. Of course, I'm game for it!
The cold somen tastes so refreshing and every smooth thin strands is soaked and coated with the thick, clear, flavourful broth. It goes perfectly with the creamy uni, savoury caviar and earthy truffle.
Grilled Tuna Head is creamy and oily, well balanced by zest in the lime and yuzu with radish.
Abalone Claypot is da bomb. This is the first time I tried rice with abalone, and I find that it works beautifully due to the awesome juxtapose of fluffy, starchy texture of rice and the chewy, meaty texture of abalone. The briny sweetness of abalone liver sauce and earthy aroma of truffle and mushroom elevate the rice is pure goodness. As usual, I request half of it to takeaway to eat as breakfast next morning, and I can say this is pure comfort heaven.
The soup is milky, super savoury sweet and so comforting to drink. One of the best Japanese soups I ever have.
Sweet Japanese premium fruits is one of the best ways to round up an omakase.
Thoughts: One of the most Exciting and Unique Dining Experiences
12 North Canal Road #02-01
