The first thing I remember is the music. A low thread of jazz drifts through the room, softened by lamplight. On the far wall, a rugged mural of a Tokyo yokocho stretches into shadow, one of those narrow alleys where lanterns hang low and strangers sit shoulder to shoulder over skewers.
For a moment, Liang Seah Street falls away. I’m somewhere between Bugis and Shinjuku, and nobody seems in a hurry to decide which.
A Modern Iza Bar on Liang Seah Street
TAAN IZA-BAR sits at 1 Liang Seah Street, #01-03/04 Liang Seah Place, a short walk from Bugis MRT. It draws on the spirit of the Japanese izakaya but sets aside the familiar props. You won’t find paper lanterns or wooden signboards here. Instead, there’s art.
The yokocho mural was painted by a local artist, and handmade copper pieces catch the soft light like embers. The mural, copper details and low lighting create a room that feels theatrical without becoming themed. It feels less like a replica of Japan and more like a memory of it, translated for Singapore.
TAAN IZA-BAR and TAAN Asian Grill Bar
There’s a sibling further along the street. TAAN Asian Grill Bar, at 30 Liang Seah Street, grills skewers with Chinese, Korean, Japanese and local flavors. TAAN IZA-BAR is the more Japanese of the two, a modern izakaya built around skewers, small plates and drinks. If you’ve been to one, the other will feel like a cousin rather than a twin.
The Table: What I’d Order
The menu is made to share. Plates arrive and gather, and chopsticks cross the table.
Unagi Fried Rice (S$15)
This is the dish I return to in my mind. The Unagi Fried Rice is fragrant and smoky at the edges, with a breath of wok hei that diners mention again and again. Every grain holds the savory sweetness of grilled eel.
I’ll be honest, though. The unagi itself is modest. You taste it more than you see it, and the portion is on the smaller side. Order it as one plate among several, not as a meal on its own.
Saikoro Steak (S$22)
The Saikoro Steak brings wagyu beef cubes, shimeji mushrooms and a house-made sauce. Diners describe the beef as juicy and tender, and it’s currently the most recommended dish among those who book through Chope. It’s a quiet centerpiece, the kind of plate that slows conversation for a few bites.
Skewers, Scallops and Oysters
At an izakaya, the skewers carry the evening. I’d let the kitchen choose, either with an omakase-style assortment or a gathering of favorites such as chicken thigh with leek or wagyu niku. Diners often praise the smoke and seasoning in the mixed selection.
The Hotate Mentai Yaki (S$16) comes with scallops beneath a warm blanket of mentaiko and mozzarella, rich and gently blistered. The Grilled Oyster (S$7.80) is a smaller pleasure, briny and softened by the grill.
Mentaiko Pasta (S$15)
The Mentaiko Pasta is served in a pollock roe cream sauce scattered with ikura. It’s comforting and unexpectedly at home here, a reminder that this is a modern izakaya, happy to wander.
Drinks, and the Hour Before Eight
Drinks aren’t an afterthought at TAAN IZA-BAR. There are premium draft beers, highballs, wine, sake and cocktails that diners often photograph before they sip.
Before 8pm, selected drinks are 1-for-1. If you’re coming after work, grab one of the 1-for-1 drinks before 8pm and settle in before the room gets louder. I like arriving in that early hour, when the room is still unhurried and the light hasn’t fully settled. On Wednesdays, Ladies’ Night runs from 6pm to 11pm. Later in the night, the iza bar grows more bar-like, voices rise, and glasses refill.
There is a similar feeling in the Japanese evenings around Clarke Quay, where dinner can begin quietly and, almost without notice, become part of the river’s later-night rhythm.
A Gentle Word on Service
The staff are often described as friendly, and many diners leave warmly. But the pacing can drift. Some recent diners have waited for dishes that arrived far apart, and a few plates have been missed during busy service.
I’ve made peace with it by ordering in rounds, the way you would in Tokyo. Start with skewers, add rice later, and let the evening find its rhythm.
Practical Notes
Hours: Sunday to Thursday, 3pm to 1am; Friday to Saturday, 3pm to 2am. Hours can change, so check before you visit.
Reservations: Book through TAAN’s site, Chope or Inline. Chope tables are held for 90 minutes for one to three guests and 120 minutes for groups of four or more.
Phone: +65 6264 6177
Spend: It varies with how many skewers and drinks you share. Cocktails lift the bill quickly.
Final Thoughts
TAAN IZA-BAR isn’t a purist’s izakaya, and it doesn’t pretend to be. It’s a place for friends catching up, after-work drinks and casual dates that stretch past midnight. It suits those who’d rather linger than leave. If you’re hoping for formal omakase or large single plates, you may want to look elsewhere.
Frequently Asked Questions
What is the TAAN IZA-BAR address?
1 Liang Seah Street, #01-03/04 Liang Seah Place, Singapore 189022. It’s a short walk from Bugis MRT.
Is TAAN IZA-BAR the same as TAAN Asian Grill Bar?
No. They’re related, but TAAN Asian Grill Bar is a separate outlet at 30 Liang Seah Street with a pan-Asian skewer menu.
What should I order at TAAN IZA-BAR?
Start with the Unagi Fried Rice (S$15), Saikoro Steak (S$22) and an assortment of skewers. Then add the Hotate Mentai Yaki (S$16) or Mentaiko Pasta (S$15).
Is there a Happy Hour?
Yes. Selected drinks are 1-for-1 before 8pm, and Ladies’ Night runs on Wednesdays from 6pm to 11pm.
When I think back, it isn’t one dish that stays with me. It’s the jazz, the copper glow and that painted alley leading somewhere I can’t quite follow. Perhaps that’s the point. Some rooms aren’t meant to be finished in a single evening.
