TAAN IZA-BAR 炭 居酒屋 (Bugis)

3054 Wishlisted
TAAN IZA-BAR takes after the spirit of izakaya in Japan. The décor is not your typical izakaya but of an artistic impression from a local artist.

1 Liang Seah Street
Singapore 18902

(open in Google Maps)

12:00pm - 01:30am

12:00pm - 12:00am

12:00pm - 12:00am

12:00pm - 12:00am

12:00pm - 12:00am

12:00pm - 12:00am

12:00pm - 01:30am

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Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

Unagi was quite small in portion. Mentai tamago combi is 👌🏻. Snow crab pasta taste like chilli crab sauce w lots of meat

Ordered unagi fried rice - portion is small, unagi not visible but taste of unagi is evident. Seafood pasta came abit wet tasted abit more home cooked than restaurant style. Thought the oyster comes together with the seafood pasta but they claimed they served wrongly (and told me only when I was making payment) - suspect they do this with all tables who didn’t hit the min spending. Then say out of goodwill will give a 15% off for the 1 raw oyster. Overall, nice ambience but poor business ethics, won’t recommend

They're pretty generous with the beef slices, which were pretty thinly cut and soft - except that they were q fatty so depends on your preference for meat. The sauce here was also much less compared to the Unatama don so it might be drier at some parts.

This reminded of oyakodon because of the sweet saucey flavours, which I personally like. Unagi was q eh as it was thick but not as soft as I'd have liked.

Deep fried tofu soaked in mirin based soya sauce, agedashi tofu is one of my must haves at izakayas. I love the spread of options at taan iza-bar, with some dishes being fusions of Korean and Japanese elements. This modern bar executes food decently well, and I haven’t really been disappointed. Though I do miss their soft tofu stew- which I think they took it off their menu🥲 Nonetheless, this tofu was one appetising side.


The chicken nanban was fried to crispy and with just the perfect amount of oiliness, and served piping hot. Ultra delightful especially when paired with the creamy tartare sauce.


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