Shinjuku Izakaya: Eat, Drink and be Merry.

Mentaiko Udon Itame. Pan Fried Udon Noodles with Cod Roe on Hot Plate. $16

As much as I love sushi, I would be lying if I said I could eat it every day. But I can have izakaya everyday.

For those not in the know, an Izakaya (居酒屋) is a place for drinks and bites, a concept similar to tapas bars in Spain. People head down after office hours to unwind over overflowing glasses of sake, beers and whiskies. But of course, the food plays a pivotal role in the overall experience too. You can find literally anything; from sashimi to yakitori and noodle dishes to go along with your beverage of choice.

Having been to its more commercially successful cousin/competitor Izakaya Nijumaru located 3 levels above, I was curious to explore the quieter and smaller Shinjuku Izakaya located at the first level of Cuppage Plaza.

The place was what I envisioned it to be: Cosy, narrow sitting with a cacophony of chatter and laughter from your neighbours. We kicked started dinner with the Mentaiko Udon Itame. Chewy udon noodles slathered with generous amounts of cod roe, were sitting on a bed of sweet and crunchy sliced cabbage, all sizzling in a teppan (hot plate).

When one thinks of Mentaiko with Udon/Pasta, an image of noodles swimming in a pinkish, creamy sauce base will come to mind. But it was different here as the dish arrived relatively drier. The udon was par-cooked and pan seared to an el dente  texture. The lack of cream allowed the mentaiko to take centre stage and it raised a simple dish of pan fried noodles to a whole new level. The cabbage provided a dose of fibre and crunch. Beautifully executed, I could not have asked for a better starter.

Top to Bottom: Grilled Shishamo, Buta Ninniku (Pork Belly with Garlic) and Tsukune (Minced Chicken Ball)

Tackling the yakimono (grilled items) next, we went with the above items just to have a small teaser of the chef's skills. The chef certainly wowed us with his mastery of the grill. Every single skewer arrived smoking hot, decently charred and properly seasoned. I particularly enjoyed the Tsukune as there was a nice crust encasing the soft and juicy interior of minced chicken meat. Drizzled with their in-house tare (sauce), it was an addictive and matching snack to go with more beer and whiskey.

Yakibuta (Grilled Pork Loin)

Though simply named, the Yakibuta was anything but. Three medallions of well-marbled pork loin, seasoned in shoyu and mirin and then grilled carefully to achieve a golden exterior, with that gorgeous rind of fat holding the meat together. The meat was slightly overcooked which rendered the meat a little dry, but that did not prevent me from enjoying these beautiful porcine nuggets to the very last bite.

Ten Soba (Assorted Tempura with Cold Buckwheat Noodles)

Although it may not be a shop dedicated to making their own noodles, I found the Soba here surprisingly better than other self-proclaimed Soba speciality shops. The noodles here had more bite and the fragrance of the buckwheat was more evident and easily picked up by my olfactory sensors. The tempura remained decently light and crispy despite being left to sit for a few minutes while we were happily slurping the Soba.

Kaki Age (Fried Oysters). $13.80 for 5 pieces.

Oyster connoisseurs may be cursing at me for even daring to eat these plump, juicy and creamy bivalves anything but raw. But I cannot deny the orgasmic pleasure I attained with each bite of the oysters. Hand battered with panko (japanese breadcrumbs) and dipped in hot oil, the oyster held its structure with the batter providing a shattering crunch before revealing the molten goodness inside.

Washed down with more beer, the dish was a true example of hearty izakaya fare. The pricing is pretty reasonable, considering each oyster costs less than $3.


I arrived with no expectations but I left impressed by the quality of the food prepared by the 2 chefs and the prompt and friendly service which is headed by a Japanese lady clad in a full kimono leading a team of our local hardworking aunties. The food served here is not overly complicated or pretentious. Just simple, soulful grub to go with more drinks amidst an informal and loud atmosphere occasionally punctuated by a sudden burst of laughter. I would even go so far as to say I feel I had a more enjoyable experience here compared to the more spacious, but more crowded Izakaya Nijumaru upstairs. With a smaller seating area, the kitchen and service teams can keep things tighter and ensure consistent quality control.

Shinjuku Izakaya Restaurant
#01-01 Cuppage Plaza
5 Koek Road
6734 8436/6238 6860

Operating Hours:
Mondays to Saturdays
Lunch: 1200 - 1430 (Last Order at 1415)
Dinner: 1800 - 0100 (Last Order at 2345)

Sundays and Public Holidays
Dinner: 1800 - 2300 (Last Order at 2230)

Nearest MRT Station: Somerset