We didn’t order right away. Instead, we sat and watched.
Behind the counter, the chef slowly turned a fish over the hearth. Embers shifted, and a wisp of fragrant smoke curled its way toward us. Nobody was in a hurry, and nobody said much. The fire spoke for itself.
That’s what HEARTH Irori Oden Izakaya is all about. It slows you down as soon as you step in. By the time you leave, you’re in no rush either.
The Vibe
Ready for this? HEARTH on Craig Road is where Tanjong Pagar’s dining scene gets interesting.
Forget the office crowd chaos. Step inside and boom — you’re transported. Dim lighting that makes you automatically lower your voice? Check. The kind of atmosphere that says “put your phone down and actually talk”? Double check.
Here’s the thing: the irori (that’s the traditional Japanese hearth, by the way) isn’t just cooking equipment. It’s theater. Chef Koki Miyoshi works those flames with patience, bringing a balance of heat and fragrance that fills the place. And honestly? That patience is contagious.
Grab a seat at the chestnut counter if you can. Trust me on this one. You’ll be watching the grill action unfold right in front of you, the crackle of fire adding to the experience. It’s way better than any dinner show you’ve paid for.
The decor hits that sweet spot between modern and rustic. Wood tones everywhere, fire-inspired touches that actually make sense. This isn’t some Instagram trap — it’s built for people who want to gather, share a meal, and savor the moment.
By mid-evening, the place fills up nicely. Gets louder but never chaotic. Perfect for date night conversations or catching up with that friend you actually want to hear from. Looking for somewhere to order everything on the menu and go wild? Keep walking.
For more top Japanese dining spots in Tanjong Pagar, check out this comprehensive guide to izakayas in the area.
What's on the Menu
Here’s how HEARTH Irori Oden works: order your grill items early, pour yourself something good, and let the magic continue.
The Irori-Grilled Fish
This is it. This is why you come.
We went for the Spanish mackerel and wow. Crispy skin that’s lightly charred with a hint of aged sake steak sauce? Yes. Tender, slightly sweet flesh underneath? Absolutely. A little grated daikon on the side to balance everything out? Perfect.
No heavy sauces. No weird fusion twists. Just fish, smoke, and salt done exactly right.
The fish cheek was equally brilliant. Soft, clean, worth every single bite. Both dishes? Must-orders. Non-negotiable.
Grilled Rice Ball
Don’t sleep on this grilled rice ball. Looks simple, tastes unforgettable.
The outside is charred and crunchy, giving way to a softer center packed with savory tori miso. It’s one of those dishes that sneaks up on you — you finish it and immediately want another one.
The Oden
Okay, here’s where it gets interesting.
At this oden izakaya, each oden piece gets its own broth instead of the usual shared pot situation. The attention to detail is impressive — every fish cake, every radish carries its own distinct flavour.
But here’s the catch: the broth is gentle. Really gentle. If you’re expecting that salty, intense oden punch you get at traditional spots, this might feel a bit mild. Think of it as a comforting side dish, not the star of your meal.
Rice Dishes
Save room. Seriously.
The wagyu keema curry rice is rich and satisfying in all the right ways. But the real winner? The tai-meshi — sea bream cooked in a donabe clay pot. This is the kind of dish you plan your entire evening around.
What Missed the Mark
Not everything landed perfectly. The Wagyu Tataki looked gorgeous but was thicker and chewier than we expected. Good flavour, but the texture just didn’t work. We’d recommend skipping it next time.
The Costs
Let’s be real: this is small-plate dining, so the bill adds up fast.
Some dishes, like the whole grilled nodoguro, can hit S$120+ on their own. Know what you’re getting into before you start stacking premium items without thinking twice.
Service
The service was efficient but not exactly warm and fuzzy. Nobody hovered or fussed, which we actually appreciated. But it felt a bit robotic at times.
One highlight: the sake recommendations were spot on. We asked for something dry to pair with the mackerel, and the server nailed it.
Quick heads-up: irori cooking takes time. Like, over half an hour for grilled fish. That’s not slow service — that’s just how it works. Order early, sip your drink, and embrace the slower pace.
Before You Go
HEARTH Irori Oden Izakaya is at 41 Craig Road, Singapore 089679, five minutes from Outram Park MRT (Exit G).
Lunch: Wednesday to Saturday, 12–2pm. Set menu around S$24++ — honestly, that’s a steal.
Dinner: À la carte hits S$60–100+, omakase at S$88.
Closed: Tuesday.
Reservations are essential. Book through TableCheck and have your credit card ready — there’s a S$100 per pax no-show fee. Also, dinner comes with a mandatory drink policy (alcoholic or soft).
Kids under 12 are lunch-only. Want a quieter experience? Get there close to opening before the evening crowd arrives.
Who Will Enjoy HEARTH Most?
HEARTH is best suited to diners who appreciate restraint over spectacle. If you enjoy watching fish cook slowly over glowing charcoal, savoring delicate broths, and lingering over conversation in a calm dining room, this is an easy recommendation. It works particularly well for date nights, intimate catch-ups, or small groups that prefer a quieter pace.
If you’re looking for a quick meal, dining on a tight budget, or dislike restaurants with a mandatory drink order, this probably isn’t the right fit. Families with very young children may also find the slow, intimate atmosphere less accommodating.
If we were returning, we’d build the meal around the irori-grilled Spanish mackerel, the grilled rice ball with tori miso, and the tai-meshi sea bream donabe, finished with a crisp, dry sake that complements the smoky flavors without overpowering them.
A Restaurant That Rewards Patience
HEARTH Irori Oden Izakaya never feels interested in chasing trends or competing for attention. Instead, it trusts quiet techniques, careful grilling, and measured pacing to define the experience.
Not every dish is unforgettable, and the final bill can climb faster than expected. But when the charcoal fire, thoughtful cooking, and unhurried atmosphere come together, the restaurant delivers something increasingly rare: a meal that encourages you to slow down.
We arrived looking forward to the irori-grilled mackerel and the grilled rice ball. We left remembering far more than those dishes. It was the rhythm of the meal—the warmth of the hearth, the calm of the room, and the confidence to let simple cooking speak for itself—that stayed with us long after dinner ended.
