Shunjuu Izakaya

227 Wishlisted
~$50/pax
Izakaya, literally translated to mean “sit-down sake shop” has been a Japanese lifestyle since the early Edo period. Today, an izakaya is distinguished by its casual small spaces, intimacy and mood. At shunjuu, we combine the authentic elements of an izakaya with our specialty sumiyaki (charcoal grill) morsels to offer you this unique wine and dine experience. The atmosphere is casual so that diners are able to be themselves and indulge in their favorite sake. Our open concept kitchen with the sumiyaki grill as the centre piece allows diners to see the activities in the kitchen and communicate with our masters (chefs). Lights are dimmed to create the mood for drinking and making merry. Other than our 70 selection of sumiyaki items, our masters’ specialty is sakana (food to go with sake) and sashimi that changes with the season. In total, we have 160 items on the menu. At shunjuu, we feature the widest range of sake in Singapore and all of them are available by the glass. This is to allow customers to taste different sake during their meal.

30 Robertson Quay
#01-15 Riverside View
Singapore 238251

(open in Google Maps)

Monday:
12:00pm - 02:30pm
06:00pm - 11:00pm

Tuesday:
12:00pm - 02:30pm
06:00pm - 11:00pm

Wednesday:
12:00pm - 02:30pm
06:00pm - 11:00pm

Thursday:
12:00pm - 02:30pm
06:00pm - 11:00pm

Friday:
12:00pm - 02:30pm
06:00pm - 11:30pm

Saturday:
12:00pm - 02:30pm
06:00pm - 11:30pm

Sunday:
12:00pm - 02:30pm
05:30pm - 10:30pm

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Reviews

From the Burpple community

We have been going to this place since it first opened nearly 20 years ago. Prices have gone up quite a bit, and are now on the high side for the ambience and service. The food is still as reliable and diverse as ever. Recommended are all parts of chicken (balls, cartilage, heart, liver, gizzards, butt, skin, etc), puffer fish, taufu in century egg sauce, pork cheek, ginko nuts, garlic fried rice, Shunjuu salad. The sake list is long, but cold beer also goes well with the yummy grilled dishes.

We have been going to this place since it first opened nearly 20 years ago. Prices have gone up quite a bit, and are now on the high side for the ambience and service. The food is still as reliable and diverse as ever. Recommended are all parts of chicken (balls, cartilage, heart, liver, gizzards, butt, skin, etc), puffer fish, taufu in century egg sauce, pork cheek, ginko nuts, garlic fried rice, Shunjuu salad. The sake list is long, but cold beer also goes well with the yummy grilled dishes.

We have been going to this place since it first opened nearly 20 years ago. Prices have gone up quite a bit, and are now on the high side for the ambience and service. The food is still as reliable and diverse as ever. Recommended are all parts of chicken (balls, cartilage, heart, liver, gizzards, butt, skin, etc), puffer fish, taufu in century egg sauce, pork cheek, ginko nuts, garlic fried rice, Shunjuu salad. The sake list is long, but cold beer also goes well with the yummy grilled dishes.

We have been going to this place since it first opened nearly 20 years ago. Prices have gone up quite a bit, and are now on the high side for the ambience and service. The food is still as reliable and diverse as ever. Recommended are all parts of chicken (balls, cartilage, heart, liver, gizzards, butt, skin, etc), puffer fish, taufu in century egg sauce, pork cheek, ginko nuts, garlic fried rice, Shunjuu salad. The sake list is long, but cold beer also goes well with the yummy grilled dishes.

We have been going to this place since it first opened nearly 20 years ago. Prices have gone up quite a bit, and are now on the high side for the ambience and service. The food is still as reliable and diverse as ever. Recommended are all parts of chicken (balls, cartilage, heart, liver, gizzards, butt, skin, etc), puffer fish, taufu in century egg sauce, pork cheek, ginko nuts, garlic fried rice, Shunjuu salad. The sake list is long, but cold beer also goes well with the yummy grilled dishes.

A delicious twist of quail eggs with anchovies. The saltiness of the anchovies makes the eggs more yummy

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