Kakure, a boutique sake bar run by certified sake sommeliers John Chen and Makoto Iwabuchi, is Ki-Sho restaurant’s little secret. Tucked away on the second floor of the eatery’s black-and-white bungalow, the joint offers over 50 different labels. A must-try is their house sake, the Tatenokawa Junmai Daiginjo, Nakadori Kisho Label. The cold weather in Yamagata, where it is made, causes sakes to ferment slowly, resulting in fruitier sakes that are high in sugar level. Pick from bar bites like an assortment of house-made pickles ($6) which comes with gari (young ginger), naga imo (wasabi yam), spicy kombu (sea kelp) and yuzu daikon (yuzu pickled radish), and warm dishes like buta kakuni ($18), melt-in-your-mouth shoyu-braised pork belly from Kagoshima. If you’re feeling indulgent, you can request for an omakase dinner with sake pairing.
Chateau TCC on 29 Scotts Road, Level 2, Singapore 228224
Tel: +65 6733 5251