Cuppage Plaza food guide: 12 spots to dine at Singapore’s “Little Tokyo”
Often dubbed “Little Tokyo”, Cuppage Plaza is a long-standing enclave for Japanese dining in Singapore, dating back to the 1980s. The Cuppage Plaza food scene stands out for both authenticity and variety, drawing Japanese expats with flavours that feel like home and a setting that remains delightfully unpretentious.
Cuppage Plaza also rewards those willing to explore. Here, hidden entrances lead to distinct slices of the Japanese dining experience, from cosy izakayas serving salaryman-style bites amid a downtown Tokyo buzz, to refined omakase counters and homestyle kitchens reminiscent of rural Japan.
Two or three visits to this old-school complex are hardly enough — there’s always something intriguing tucked away around a corner. Still, our Cuppage Plaza food guide is a good place to start, with 12 must-try nooks to explore.
1. Keria
Why visit? An unforgettable Cuppage Plaza food spot for us is Keria, which opened in 2012. It doesn’t feel new, but wonderfully lived-in — almost like a cosy izakaya you’ve stumbled upon in the Japanese countryside. Warm wood furnishings, rows of sake bottles, shelves of manga, and a soft yellow glow give the space a nostalgic, convivial charm.
It may be small and unassuming, but the menu is anything but. Sashimi and yakitori sit alongside Western-inspired pasta dishes, with a range that feels surprisingly extensive for the size of the eatery. Somehow, Keria manages to do it all, and do it well.
Crowd favourites: Its mentai dishes are an obvious draw, thanks to their freshness and creaminess. The potato cheese mentai (S$12) layers soft potato rounds beneath a decadent mix of cheese and mentaiko — rich, indulgent, and unapologetically so.
Its customisable oden (from S$2.50 per piece, or S$8 for four pieces) — Japanese-style yong tau foo — takes a more playful turn. Alongside staples such as egg and daikon (radish) are ingredients such as tako (octopus), uzura tamago (quail eggs), and even topshell, giving the bowl far more character than the usual spread.
2. Hanashizuku Japanese Cuisine
Why visit? Hanashizuku, which means “dew of the flowers”, is an elegant izakaya that sits quietly on the second floor of Cuppage Plaza, offering a gentle respite from Orchard’s bustle. At the helm is chef Steven Lee, who brings more than 28 years of Japanese culinary experience to a space that feels calm and considered.
It flies seafood in from Toyosu Market at least three times a week, which explains the clarity and freshness on the plate, though prices remain surprisingly reasonable. Beyond the food, however, it’s the service that leaves an impression — attentive yet unforced, very much in the spirit of omotenashi, the Japanese art of hospitality.
Crowd favourites: The bara chirashi don (S$22) is an affordable bowl that doesn’t skimp on freshness or portion size. For something more indulgent, the negitoro uni ikura don (S$48) layers chopped fatty tuna with ikura and uni over warm rice.
True to izakaya style, the menu at Hanashizuku is extensive. Expect plenty of plates for sharing, from appetisers and salads to carpaccio, sushi, yakitori, stir-fries, pasta, and even claypot dishes — the sort of spread that slowly takes over the table before anyone realises it.
Here are other spots we’d visit for value-for-money chirashi don!
3. Shinjuku Restaurant
Why visit? Having been here for over 40 years, Shinjuku Restaurant is someowhat of a Cuppage Plaza food institution, and also likely one of the earliest Japanese restaurants in this complex. Peek inside and you’ll often spot plenty of Japanese diners, a reassuring sign of both its authenticity and cooking.
The space is unfussy, with a lengthy menu presented in both English and Japanese. It sticks closely to the classics, so don’t expect anything overly experimental — just dependable dishes done well, at approachable prices. Seasonal specials also appear regularly, keeping things interesting.
Crowd favourites: The sashimi (from S$20) here is a firm favourite, served in fresh, thick slices. There is a respectable variety, too, from kanpachi (amberjack) and aji (horse mackerel), to uni (sea urchin) and more.
It also offers well-priced bento for both lunch and dinner, making Shinjuku an easy everyday option. Especially popular is its yakitori bento (S$18.50), which has five mouthwatering grilled skewers, served with rice and finished with an array of appetising toppings.
4. Izakaya Naniwa
Why visit? Izakaya Naniwa is arguably one of Singapore’s most authentic Japanese izakayas — a rare find and best-kept secret among Japanese expats. It seats just 12 people around a counter facing the chef, Mr Okamoto, and his Singaporean wife, giving the space an intimate feel. Heavy wooden furnishings, traditional decor, and dim lighting lend it an old-school charm, and ordering alcohol here is essential to the experience.
The menu centres on obanzai, Kyoto-style home cooking that celebrates fresh, seasonal ingredients, which is why the dishes change daily.
Chef Okamoto prepares everything in advance and lines the plates across the counter in a colourful spread — if something catches your eye, it is simply served on the spot.
Crowd favourites: There’s little need to worry even though the menu changes daily and prices are not listed. Expect comforting, well-executed dishes at reasonable prices, with average spending around S$35 per person, alongside warm, impeccable hospitality.
The offerings revolve around seasonal Japanese produce, with ingredients such as ivory shellfish, oysters, and snails making appearances. Familiar staples such as beef motsu (innards), ham cutlet, liver, bittergourd, garlic sprouts, tofu, eggs, and daikon also appear regularly, prepared in different styles to keep things interesting.
5. Ebi Bar
Why visit? Despite its Japanese-sounding name, Ebi Bar is very much a local creation — an upscale take on prawn noodles and Hokkien mee. Branded as a modern Singapore noodle bar, it opened in 2021 under head chef Jeff Tong and his team.
Its broth is the main draw: deeply umami-rich and reportedly made with more than 40kg of prawns, simmered for over eight hours daily. No MSG goes into the broth, which makes the intensity of flavour even more impressive.
Crowd favourites: Ebi Bar’s menu revolves around three signatures: Prawn noodles (S$15.90) with charred prawns and pan-seared chicken, pao fan rice (S$18.90) with prawns, clams, and chicken, and the Trio Treasure noodles (S$18.90) with prawns, shrimp dumplings, and shrimp balls.
The noodle dishes use ramen-style noodles that soak up the sweet, briny, full-bodied broth well, with plump, charred prawns and tender chicken char siew rounding out the bowls nicely.
There is also the popular Hokkien noodles (from S$19.80), elevated with a mix of prawns, squid, and ikura, and which arrives with an unmistakable wok hei aroma. Like the other dishes, it doesn’t leave you feeling thirsty — always a plus point!
6. Gyoza no Osho
Why visit? Gyoza no Osho specialises in chuka ryori— Japanese-style Chinese cuisine — and has long been a steady fixture in Cuppage Plaza. The menu is filled with familiar comforts such as gyoza, karaage, ramen, fried rice, curry rice, and stir-fries, all priced for everyday dining. Portions here are generous, too.
Part of its appeal lies in its late opening hours, making it a popular supper spot. The flavours lean slightly salty, so a cold drink or beer on the side goes a long way.
Crowd favourites: The pan-fried gyoza (S$6 for six)is the obvious order. It comes done in a distinctly Japanese style — crisp underneath and silky at the pleats. The filling could use a little more pork, but it still satisfies. The tori karaage (S$8) is another must-order — freshly fried, properly crisp, and gone faster than intended.
For mains, the curry rice (from S$11) is quintessentially Japanese — mild, gently spiced, and slightly sweet, with diced pork folded into the curry. The mapo donburi (S$11) carries a mellow heat and addictive savouriness, with just enough starchiness to pair well with the rice.
7. Kazu Sumiyaki
Why visit? Helmed by chef Kazu, Kazu Sumiyaki has been at Cuppage Plaza for more than three decades, and is often regarded as one of Singapore’s OG yakitori spots. It gets busy most nights, so reservations are recommended.
The grilling here is straightforward and dependable. Expect proper charcoal-grilled yakitori — smoky, juicy, with crisp edges and tender centres. The menu is extensive, but its staff are more than happy to guide you through it. Seasonal specials also appear regularly, so there’s usually something new to try.
Crowd favourites: The lamb (from S$15) is rich and nicely charred, while the wagyu (from S$6) — available as hamburg, steak, or skewer, in various cuts and accompaniments — delivers plenty of buttery, juicy indulgence. The pork with apple (S$5.50) is another popular pick, balancing savoury and sweet flavours nicely, while the garlic fried rice (S$8) is fragrant and moreish.
Beyond the usual staples, the menu also veers on the indulgent side, with ingredients such as wild duck, foie gras, and seasonal fish (prices vary) making frequent appearances — more than enough variety to keep regulars returning.
8. Orchard Yong Tau Fu
Why visit? Orchard Yong Tau Fu may be small and unassuming, but it draws a steady lunch crowd with its honest food. It’s also worth visiting for its wide variety of ingredients, from classics such as stuffed tofu, ladies’ fingers, and bittergourd to less common picks such as stuffed tomatoes, pumpkin, and otak-otak.
Its deceptively light yong tau foo broth — pale in appearance yet full of depth — is notably made without MSG. The soup carries a gentle savoury sweetness drawn from a blend of secret ingredients, with lingering notes of soybeans and anchovies.
According to its owners, those who prefer a lighter broth should visit earlier, while diners who enjoy a richer flavour can come later, as the soup deepens throughout the day from cooking the ingredients.
Crowd favourites: Both the soup and dry versions (from S$7 for a minimum of seven items) hold their own. The soup is deeply comforting, while the dry version shines with an addictive housemade chilli sauce that is balanced rather than aggressively spicy — especially when paired with the sweet sauce.
You can also choose between rice and a variety of noodles to round out the meal, depending on how hearty you’d like it to be.
9. Sushi Masa
Why visit? In recent years, Singapore’s top-end omakase scene has thinned out, as post-pandemic travel has made it easier — and often cheaper — to experience omakase in Japan. What remains tends to be more intimate and less extravagantly priced, and Sushi Masa fits neatly into that mould. This cosy counter-style space seats fewer than 10 diners and is helmed by chef Masa, who brings decades of experience from Japan.
Ingredients are flown in daily from Toyosu Market, which explains the absence of lunch service. The day is dedicated to preparation, so dinner is served at its peak. Chef Masa’s style is refined and assured, with every sushi piece showcasing not just freshness, but also careful attention to texture, balance, and subtle finishing touches.
Crowd favourites: There are three omakase menus (from S$230 for a 16-course meal) to choose from, each centred on Edomae sushi — a style that prizes seasonal ingredients, balanced shari (vinegared rice), and restrained preparation.
Though the menu changes with the seasons, certain favourites tend to leave a lasting impression, such as the melt-in-the-mouth otoro (fatty tuna), often lightly seared, the rich ankimo (monkfish liver), and creamy uni.
Meals at Sushi Masa unfold at a thoughtful pace, moving from lighter vegetable dishes to richer seafood courses, before ending with gently sweet tamago (egg) and a seasonal dessert.
10. Izakaya Nijumaru
Why visit? Izakaya Nijumaru is one of Cuppage Plaza’s long-standing fixtures, having been here for more than 30 years and yet still continues to feel untouched by time. Step inside and get transported to something resembling Showa-era Japan, with the venue’s warm lighting, retro wooden furnishings, and a gentle air of nostalgia.
The menu is as varied as you’d expect from a good izakaya. There are set meals alongside yakitori, stir-fries, simmered dishes, fried rice, noodles, and much more. Reliability is the key here, with familiar dishes executed well enough to keep regulars returning.
Crowd favourites: The Nijumaru bento (S$24) is the restaurant’s namesake set and arrives as a thoroughly complete meal. It includes sashimi, grilled mackerel, mixed tempura, and braised pork, alongside rice and miso soup — a crowd-pleaser for its variety, balanced flavours, and hearty portions.
Its yakitori (from S$5.80) has also long been a strong point. Expect a solid variety of skewers, such as pork belly, chicken meatball, chicken liver, Japanese leek, and asparagus with bacon, all grilled with a satisfying balance of char, flavour, and juiciness.
11. Shitamachi Sakaba Sumida
Why visit? Shitamachi Sakaba Sumida relocated to Cuppage Plaza from International Plaza in 2025, bringing with it a distinctly Japanese touch under the care of a Japanese chef. It carries the feel of a neighbourhood haunt, with homestyle cooking that is simple, soothing, and deeply comforting.
What sets it apart is a menu that stretches beyond the usual izakaya staples of yakitori and appetisers.
More distinctive offerings include the wagyu motsunabe (from S$33), a hearty beef offal hotpot, and mentaiko mochi cheese monja (S$13), a Tokyo-style savoury batter dish that is softer and more fluid than okonomiyaki. Seasonal specials also rotate regularly, keeping the experience from feeling repetitive.
Crowd favourites: The oden (from S$9) is well-loved for its straightforward home-cooked comfort, with daikon, egg, and Japanese fishcakes simmered long enough to fully absorb the broth, turning soft and savoury.
Also not to be missed is the homemade tsukune (S$11), which leans light and fluffy, with a tender bite and gentle seasoning that lets the chicken’s natural sweetness shine through.
Check out other affordable Japanese restaurants around Singapore such as this.
12. Skewers Yakitori Izakaya
Why visit? Skewers Yakitori Izakaya is where you’d want to go for a no-frills yakitori experience. Slip past the curtain and you’ll find a compact, slightly smoky space with small tables and counter seating — very much in the spirit of a classic izakaya. It’s popular enough that advance reservations are recommended.
The menu centres on chicken yakitori (from S$5.90), with an impressively wide range of cuts, including some unusual ones. Beyond the classics are rarer parts such as thyroid, cockscomb, and windpipe. The menu also helpfully describes the textures — whether chewy, crisp, or creamy — to guide curious diners.
Crowd favourites: The chicken oyster (S$7.90), taken from near the thigh, stands out for its juiciness and fuller flavour. Also worth trying is the neck (S$6.90), which is tender yet satisfyingly meaty, with a more delicate texture.
Simple mains such as the signature mini ramen (S$13), made with housemade chicken broth, and the mini oyako don (S$13) round off the meal nicely, ensuring diners leave comfortably full.
For more places to eat around Singapore, check out Torio Japanese restaurant and its new one-for-one omakase, and the new Saniro-themed Superstar cafe at USS.
