The Public Izakaya

Discover the Japanese Izakaya experience unfolding across three outlets within a leisurely 150-meter neighborhood. The Public Izakaya brings the energy, warmth, and authentic spirit of Japan to Singapore. The roots trace back to the Edo period (1603-1868) when sake shops began offering customers a place to sit and drink, a cozy alternative to drinking on the street. Izakaya literally means stay-sake shop (居酒屋), reflecting its early purpose: a welcoming spot where patrons could linger over drinks and conversation. As Japan’s urban centers grew, so did the izakaya’s role in daily life. In Tokyo’s alleys and side streets, these establishments became popular haunts for the working crowd, places to relax after a long day, share stories, and enjoy a warm atmosphere.

With a menu of small, shareable dishes and a casual vibe, Izakayas captured the essence of hospitality and togetherness. Today, Izakayas are everywhere in Japan, from busy train stations to quiet backstreets. They remain a beloved refuge for locals to connect and unwind.

Over a decade ago, we pondered where our regular customers at our flagship Omakase Hachi Restaurant would go if they wanted a casual, lively evening reminiscent of the traditional izakayas in Japan. There was nothing quite like what we had in mind in Singapore, so in 2013, we opened The Public Izakaya at 100 Tras Street: A friendly izakaya for the masses, serving authentic izakaya cuisine for the everyday person. Inspired by the lively, unpretentious izakayas tucked away in Tokyo’s Shimbashi and Yurakucho districts, favorite haunts of the everyday salaryman, we set out to replicate that genuine energy, warmth, and culinary tradition right here in Singapore. Our mission was clear: to serve honest, high-quality izakaya fare and drinks in a welcoming atmosphere where patrons can connect and unwind.

Ingredients were carefully sourced and curated to achieve the unique taste of Japan that The Public Izakaya has become known for. Antique markets were regularly scoured to add izakaya memorabilia to our extensive collection displayed in our restaurants, and an extensive list of sake, shochu, and other Japanese beverages reinforces our concept.

In 2014, exactly a year after the opening of our first Izakaya outlet, we opened The Public Izakaya at 16 Enggor Street, 75 meters away. The latest addition in 2025, The Public Izakaya Nitengo takes up residence at Keppel South Central beside our relocated Hachi Restaurant. Today, The Public Izakaya’s trilogy is proud to offer Singapore the largest Japanese izakaya operations with nearly 500 seats combined. Our team of passionate chefs, including four native Japanese chefs, operates our outlets in Tanjong Pagar, Singapore.

An extensive menu featuring classic Izakaya appetizers, traditional fermented seafood (Chinmi), fresh Sashimi, cold seafood dishes, golden deep-fried Agemono favorites, highly popular Yakimono skewers, soul-satisfying Oden, and much more.

Inviting wooden interiors, warm lanterns, curated Japanese antiques, the hum of lively conversations, and the irresistible gastronomic showcase: this is the genuine izakaya ambience you’ve been searching for.

The Public Izakaya has three locations: 100 Tras Street, 16 Enggor Street, and 10 Hoe Chiang Rd Keppel South Central.

The Public Izakaya is celebrating its 12th anniversary this year, marked by extensive renovations and an expansion into a larger space at the 100am mall. Now occupying three units, along with The Public Izakaya 2 nearby, the establishment boasts a seating capacity of 400, making it one of the largest izakayas in Singapore.

One of the key dishes at The Public Izakaya is Oden. Originating from the Edo period Oden is a hearty stew consisting of various ingredients simmered in a light soy flavored dashi broth.

The Public Izakaya offers a cozy atmosphere that truly transports you back to Japan and the authenticity of its food. Half of their oden items are imported from Japan and sourced from the best suppliers. The other half are made in house using quality meats and ingredients. Aside from Oden their Kushiyaki is also very good and they have a few very special items like their Jaga Mentaiko and Chicken Karaage which you can t find anywhere else.

The first dish we need to talk about is their Chicken Karaage These are probably the biggest badass chicken karaage in town with each piece almost the size of a tennis ball. Made in house with fresh chicken thigh meat the chicken is molded into balls before being deep fried The size allows the karaage to be fried longer resulting in an outer crust that is super crisp while the inside remains moist and juicy. Not only are they incredibly tasty but their generous size ensures that your hungry teenagers will go home feeling stuffed.

Aside from this they have two other fried dishes which are also unique The first is their Gyoza Croquette which is a croquette made with gyoza filling as well as a Torikawa Gyoza where they substitute the normal gyoza skin with chicken skin Both are creations of the in house chefs.

Jaga Mentaiko is a dish we always look forward to at The Public Izakaya It features thinly shredded potatoes that are quickly cooked and baked with mentaiko sauce What makes it so special is the texture of the potatoes They re crunchy rather than soft which was quite a revelation the first time we tried it The house made mentaiko sauce has an intense umami flavor that pairs perfectly with the potatoes A must try dish.

We tried the Kani Tama Gratin for the first time and were immediately smitten by the dish It s essentially a leveled up version of the mac and cheese made with the addition of crab meat and mentaiko The intense crustacean flavour just begs for some sake or beer to wash it down.

Another new dish for us was the negitoro garlic toast where fatty bluefin tuna scrapings are mixed with leeks and scallion and served with crispy garlic toast I think you can just imagine how satisfying that s going to be.

They may not be a specialised Kushiyaki restaurant but their grilled meats are very well done The chefs are specially trained to work the charcoal fire They know just the right amount of time each skewer needs on the hot pit They use fresh chicken to make their yakitori and we always order their housemade Chicken Tsukune which has plenty of crunchy cartilage They have just introduced a Rolled Pork belly with Oba leaves Iberico Buta Bara Shiso Maki and Rolled Cabbage and Bacon Iberico Buta Bara Lettuce Wrap which are also very good.

Another exciting addition to the menu is the Nodoguro no Himono It is a traditional Japanese delicacy featuring blackthroat seaperch that has been expertly dried and salted to enhance its rich savoury flavour When grilled the fish acquires a crispy skin while maintaining a tender juicy interior A deep sea fish known for its prized oily white flesh the blackthroat seaperch offers a delicate buttery taste with a subtle hint of smokiness from the grilling process which makes it an ideal accompaniment for drinks.

We love the interior deco which boasts a rich dark wood finish and an eclectic mix of Japanese antiques thoughtfully scattered throughout These are procured from antique markets in Japan Designed to evoke the charm of strolling through narrow Izakaya alleyways in Japan the restaurant offers a variety of seating options Choose from traditional tatami mats counter seating private booths sunken wells horigotatsu or enjoy a meal al fresco Each area has its unique ambiance creating a truly immersive Japanese dining experience

The Public Izakaya offers authentic Japanese dining with something for everybody Its inviting deco mimics the charm of Tokyo s Izakaya alleyways The menu boasts a variety of Japanese comfort foods including an extensive oden counter grilled skewers as well as fried stewed and baked dishes Guests can choose from cozy tatami mats counter seating private booths sunken wells horigotatsu or an al fresco area to relive the charm of dining in Japan.