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カブケ

THE ART OF
EATING AND DRINKING WITH SAKE

Situated on the second floor of a charming heritage shophouse on Telok Ayer Street, Kabuke invites you to embark on a delightful culinary journey at its sake gastrobar, where the spotlight is on the art of sake appreciation and contemporary Japanese cuisine. Be captivated by Kabuke's thoughtfully curated menu, infused with seasonal flavours and an abundance of umami.

CHEF RIO NEO
Head Chef & Kikisake-shi

Chef Rio's philosophy is simple - "Cook from the heart, enjoy the process, and your guests will feel it."

 

His culinary journey began in his parents' humble economic bee hoon stall at the hawker centre, leading him to the kitchens of Fat Cow and Kinki Restaurant & Bar. Now, as the head chef at Kabuke and TANOKE, Chef Rio combines traditional Japanese techniques with modern flavours to create a fresh repertoire of contemporary Japanese cuisine.

With a deep respect and appreciation for Japanese cuisine, Chef Rio was a finalist at Japan's World Washoku Challenge in 2015 and 2016. At Kabuke and TANOKE, he pushes the boundaries of traditional washoku by designing a menu that's adventurous, playful, and packed with umami - the ultimate marriage between food and sake.

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MENU

At Kabuke, the culinary team takes pride in their dedication to sourcing the finest seasonal ingredients, ensuring that each dish bursts with vibrant flavours and showcases the abundance of umami—a hallmark of Japanese cuisine. Every plate is a work of art, meticulously designed to not only tantalize your palate but also to complement the nuances and complexities of sake.

SPECIAL

Menu
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