BARREL Story of Hibiki × Itookashi

Japanese seafood tradition meets wood-fire technique this March as BARREL Story of Hibiki hosts a two-night four-hands collaboration with Chef Takashi Tomari of Itookashi on 20 and 21 March 2026.

Expect an intimate showcase of Japanese culinary craft when Chef Takashi Tomari of Fukuoka’s Itookashi joins Chef Sho Naganuma of elevated Japanese izakaya BARREL Story of Hibiki for two nights this March.

This exclusive dining collaboration offers a rare opportunity to experience the meeting of Kyushu seafood tradition with BARREL’s signature wood-fire grilling. They will be presenting a concise dinner menu that draws on Tomari’s Fukuoka-based izakaya, known for pristine sashimi and ingredient-led cooking rooted in Japanese seasonality, while Naganuma’s kitchen brings the smoky depth of charcoal and wood-fire techniques to the table.

The experience opens with Omakase Sashimi, presented as a Sashimi Moriawase (S$156++, serves four) featuring live Ise Ebi (Japanese spiny lobster) alongside seasonal seafood selections such as honmaguro akami, sode ika and onagadai, served with smoked Kyushu soy sauce and sakura blossom garnish. Diners may also order select sashimi à la carte, including Ise Ebi (S$98++) or a single slice trio of seasonal fish (S$21++).

From the grill comes the Itookashi Signature Aomori Sockeye Salmon (S$28++), thick-cut and cooked over BARREL’s wood fire, highlighting the rich flavour and firm texture of premium Japanese seafood. Conclude your meal with Small Tuna Donabe (S$18++) — freshly cooked rice topped with maguro and makajiki zuke, finished with roasted sesame and scallion soy sauce for a comforting, savoury finish.

For groups, the full menu is available as a Bundle for Four (S$246++) designed for sharing. Each evening features two dinner seatings — 5:00pm to 7:30pm and 8:00pm to 10:30pm — with limited seats available.