Quiet Dinner at The Public Izakaya by Hachi (大衆酒場)

outdoor sitting at the public izakaya
Outdoor seating at The Public Izakaya.

My friend whom has been assigned (or volunteered) to work in Europe is back this weekend and she thought it will be good to have a dinner together before she fly off to Australia for her friend’s wedding. We agreed to meet at Tanjong Pagar, but did not fixed a place for our dinner. While we strolled along Tras Street and saw this Japanese restaurant right opposite of the
Imperial Apple Spa, we settled down for our dinner.

Wooden tables and chairs outside of The Public IzakayaStretch of wooden tables and chairs.

Maybe we was early for dinner, about 7.30pm when we arrived. As the time gets late, the seats are being filled up rapidly, mostly by Japanese customers. In principle, if a Japanese restaurant in foreign land could attract that much of Japanese’s liking, it has to be of certain standard. Japanese cabbage with special miso sauce at The Public IzakayaJapanese Cabbage with special miso sauce for appetiser.

Before the start of our main course, I have order a Japanese cabbage with special miso sauce to munch away while waiting for other dishes to be served. I liked the crunch on the veggies, especially when dipped in their special miso sauce that is full of flavour. While I remembered during my time in Osaka, the cabbage has always been a starting appetiser before meals but just that we dipped into special soy sauce instead of miso sauce.

Tuna Onigiri. Wrapped with seaweed and sprinkled with sesame seeds.

Onigiri is an traditional Japanese food and till today it is still a popular in Japan with 24/7 convenience stores selling it as lunches for Japanese females whom does not like to have an heavy meals. Unlike having a bowl of steaming hot rice, Onigiri tasted good even when it is cold. This is no exception. Nicely seasoned rice with tuna. Classic Japanese’s Onigiri.

Mapo Doufu. Cooked with spicy chilli seasoning and marinated mince meat.

Don’t ask me why I ordered a Chinese dish at a Japanese’s restaurant. I think it is a good way to understand Japanese’s perspective of Chinese food history and present it to their respective fellows. It is in fact well-known that Japanese could not really managed spicy food but they have cooked it with certain level of heat which me myself tasted spiciness in the dish. Not so oily compared to conventional Sichuan-style Mapo Doufu. In fact, this dish goes quite well with my Onigiri.

Buckwheat Noodle Soup. With a lot of spring onions.

Simple dish. Good for those that are looking for a light flavour and spring onions lovers.

Grilled Mackerel. With slice of lemon and radish with soy sauce.

This is a common dish in most of the Japanese restaurant and I think most of them have perfect their skills in handling the fish. Tasted good but slightly overcooked.

Kushikatsu (Skewered and grilled food). From left, grilled seasoned meat ball, grilled mushroom, grilled tsukune (chicken bone) and grilled chicken.

These dished was ordered initially to complement the rice and noodles, while because it was served later, we are actually quite full to stuff these into our bloated stomach. The kushikatsu are simple and close to Japanese’s traditional style.


The Public Izakaya is a good place to chill out with friends and have some small finger foods. The price that we paid is approximately $30 per pax (without alcohol) which was considered reasonable. However, if you are looking for Japanese fusion restaurants, this might not be your liking.

The Public Izakaya by Hachi
#01-09 100am shopping mall
100 Tras Street
Singapore 079027
Tel: +65 6604 9622

Opening Hours:
Monday to Friday: Lunch – 11.30am to 3.00pm, Dinner – 5.00pm to 1.00am
Saturday: 5.00pm to 1.00am
Sunday: 5.00pm to 10.00pm

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