[CLOSED] Big Sake Bar

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This luxurious appetizer has a base of succulent fatty grilled duck liver foie gras, with bold meaty savoury salty flavour, topped with a bouncy tender whole scallop, which has a delicate briny salty sweet flavour.
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Garnished with shouyu / dark soy sauce, gloubes of tobiko / flying fish roe, katsuobushi / bonito fish flakes, vegetal spicy shishito pepper, and chrysanthemum flowers.
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Yum.
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Big Sake Bar
More details in profile & blog

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This is a premium, off-menu seasonal special, recommended to us by staff.
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It features thinly sliced sheets of raw hirame / flounder fish, with a soft firm juicy bite to texture, topped with creamy succulent grainy dollops of uni / sea urchin.
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Staff asked us to pair it with the crisp slices of red radish and a light drizzle of lemon juice, then eat it all in together.
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This results in a layered taste experience; the sharp zesty sour note at the front, then the vegetal bitter earthy touch and the sweet savoury flavour of the flounder fish, followed by the final burst of briny salty sweet note from the sea urchin.
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Big Sake Bar
More details in profile & blog

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Get over the hump at this speciality sake joint.
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This is a tokubetsu honjozo rice sake varietal, which means the white rice is milled to between 30 - 40% polish.
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Made in the Saga prefecture, Kyushu region of Japan, it has a clear, transparent colour, with tastes and aromas of barley, white rice, lime, and red apple.
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The body is smooth, bright, and refreshing, with a fruity grainy sweet flavour, and an effervescent finish that quickly fades away.
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Their sake cups are really pretty as well, with raised and textured ceramic koi fishes on the base of each brightly coloured porcelain cup.
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Staff utilise a proper decanter to serve the sake, keeping the bottle in the refrigerator to ensure it remains chilled, and circle around regularly to ensure it's kept topped up; yet another example of their great service here.
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Big Sake Bar
More details in profile & blog

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This features chunks of raw octopus, marinated in wasabi horseradish.
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With a crunchy bouncy texture, and a lively sharp tangy spicy sweet flavour, it's served alongside crisp vegetal earthy sheets of nori / dried seaweed.
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Wrap it all together and enjoy.
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Big Sake Bar
More details in profile & blog

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This is a highlight, featuring an assortment of perfectly grilled skewers.
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The variety is dependent on the chef, but rest assured no 2 skewers are alike in each platter. Because it carries a premium price, the range is also curated, featuring premium and affordable ingredients, representing good value for money.
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There were several outstanding skewers.
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The Butabara (SGD $4.50 per skewer) has thick, juicy, succulent cuts of pork belly, with a good ratio of fat to meat.
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The Shiitake Kinoko (SGD $2.50 per skewer) surpised us, because the slices of bouncy tender shiitake mushrooms retained a juicy bite, unlike other versions elsewhere.
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The Ebi Yaki (SGD $4 per skewer) is bascially a whole, shell-on grilled prawn, with a juicy succulent bouncy texture, and a satisfying bite.
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Big Sake Bar
More details in profile & blog

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They often have off-menu daily specials, such as this sharing plate, and staff will proactively describe them when taking orders.
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This features tender slices of stewed vegetables, all having a bold vegetal savoury salty sweet flavour, also full-flavoured.
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It includes pumpkin, daikon radish, shiitake mushroom, carrot, burdock root, and thyme. Tasty but needs to be paired with other dishes or drinks.
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Big Sake Bar
More details in profile & blog