Nestled in a prime spot along Boat Quay is Yabai Izakaya, a homegrown restaurant born out five good friends’ love for high quality, flawlessly prepared food and a desire to do something together. Marrying refined Japanese cuisine with smooth sake and a stirring waterfront view by the Singapore River, Yabai Izakaya stands as a haven for good food and great friendships.
Boasting a youthful vibrancy, the intimate restaurant was established when the pandemic came in between the gang’s routine food escapades overseas.
Helmed by Head Chef Tony Toh, who brings with him a wealth of Japanese culinary experience, including an internship in Tokyo itself, diners get to marvel at the way he handles fresh, seasonal sashimi at the cold station, or indulge in his extensive menu that showcases irresistible offerings from Japanese oysters to maki sushi, agemono to yakimono, donburi to shabu shabu, and even gelatos for a sweet end to their meal.
Yet, it is with their housemade dipping sauces that Chef Tony’s talent really shines. Standouts from the menu include the Kohitsuji Shogayaki, a baby lamb rack brushed with Yabai’s house special sauce, unavailable anywhere else. Lovers of sashimi and sushi will also have to try their in-house dipping shoyu, specially made to highlight the flavours of their favourite cuts.
To find out more about Yabai Izakaya and their offerings, head over to their website here.
