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Launch of Japanese tapas and sake bar Bōruto

(Singapore 20 May 2015) – New Japanese tapas and sake bar Bōruto takes up residence in South Bridge Road, just a stone’s throw away from the CBD. Styled as a modern izakaya, the double-storey establishment is opened by Chef Patrick Tan, who also owns Tamashii Robataya, the premium Japanese robatayaki restaurant located nearby.

Meaning “vault” in Japanese, the bar’s name is a nod to the premise’s past life as a bank. Upon stepping in, you are greeted by a feature wall on the left, where huge sake barrels imported from Japan are displayed from floor to ceiling, representing some of the brands carried at the bar. The décor whispers industrial chic; a stylish and inviting interior made cosy with dim lighting, dark wood tables, black leather chairs and steel stools sitting atop a raw, concrete floor accented with brass inlay strips.

The tapas bar on the first level offers a more casual dining experience while upstairs, an air of exclusivity awaits guests. Taking centrestage on the second floor is literally the former bank’s vault, which Patrick strategically retained and refurbished for both aesthetic and functional purposes. Providing a delightful talking point for guests, the walk-in vault features three customised chillers that showcase the most premium bottles of sake available at Bōruto. Sake connoisseurs can enjoy the novelty of walking into the vault and selecting from a range of up to 30 of the most high-end bottles of sake available, priced all the way up to $2,200 for a bottle.

From The Bar

Bōruto carries a total of 80 brands (and counting) of sake, shoju and Japanese whisky, of which around 50 are brought in exclusively by the bar. Starting from $70 for an entry-level bottle, the wide selection includes brands like Isojiman to the very rare and ultra premium whisky like Yamakazi 25 years, Hakushu 25 years and even Hibiki 30 years.

There are eight cocktails on the menu, each featuring Japanese whisky and concocted just for Bōruto. Popular options include Hakushu Sour ($18) made with lemon, egg white and Japanese whisky, and Adults-Only Milk Shake ($17), a blend of yoghurt liqueur, lemon, vodka and sake.

The bar can also roll out bespoke cocktails; just ask the bartender to whip up something special for you on the spot – so long as it’s sake or whisky-based, of course.

Tapestry of TapasWhile sake may be the star at Bōruto, the kitchen presents a constellation of 35 tapas dishes that shine in their own right. The menu comprises six cold dishes, eight small bites, 14 small plates, four carbs and three desserts, each created exclusively for the establishment.

Inspired by Chef Patrick’s visits to izakayas and Michelin-starred restaurants in Japan, the dishes are given an innovative or localised twist; eschewing traditional Japanese styling with the authentic Japanese ingredients presented in contemporary fashion instead.

For media enquiries, please contact:

Patrick Tan
Chef-Owner Bōruto
t: (+65) 6532 0418
m: (+65) 9848 6505

Worth a rave is the Sashimi Moriawase ($38.80) where molecules filled with soya sauce sit prettily atop top grade assorted raw fish, designed to represent fish roe. Instead of dipping the sashimi into soya sauce, the molecules burst in the mouth for a full-flavoured and delightfully textured experience. Another delectable option from the cold sides menu is the Saga Gyu Tataki ($28.80) where saga beef is marinated with saffron and seared to perfection.From the selection of small plates, the Teba-Gyoza ($15.80) is a popular choice featuring grilled chicken wings with the bone removed and in its place, stuffed with gyoza ingredients such as minced pork, wild vegetables and silver fish. Made completely in-house, the Zuwai Gani Sausage ($30.80) is filled with Japanese queen crab meat and pan-fried, served in reduced crab bisque with toast also baked in-house.

If you prefer to fill up on carbs, the Kamo Tsukemen ($18.80) is a unique and thoroughly delicious option where Japanese somen is served with braised duck soup.

On the dessert menu, there’s the familiar Truffle Crème Brulee ($6.80) to the more inventive Champagne Soupe with Warabi Mochi ($8.80), cold champagne “soup” with bracken starch.