The Public Izakaya is 12 years old this year and they have recently undergone extensive renovations after taking over yet another unit at the 100am mall. Now they occupy three units and together with The Public Izakaya 2, which is just a stone’s throw away, they have 400 seats. They are probably now the largest Izakaya in Singapore! In this post, we will highlight some of our favourite dishes as well as new ones that they have introduced to herald the new renovations.
ODEN
One of the key dishes at The Public Izakaya is Oden. Originating from the Edo period, Oden is a hearty stew consisting of various ingredients simmered in a light, soy-flavored dashi broth. I wrote a Quick Oden Guide based on the extensive Oden menu at The Public Izakaya when the dish was still relatively new Singapore back in 2017. Since then, our family has been going back regularly, not just for Oden but also for their other izakaya-style dishes.
What we like about The Public Izakaya is its cozy atmosphere that truly transports you back to Japan and the authenticity of its food. Half of their oden items are imported from Japan and sourced from the best suppliers. The other half are made in-house using quality meats and ingredients.
Aside from Oden, their Kushiyaki is also very good and they have a few very special items like their Jaga Mentaiko and Chicken Karaage which you can’t find anywhere else.
Agemono – inventive and unique
The first dish we need to talk about is their Chicken Karaage. These are probably the biggest, badass chicken karaage in town, with each piece almost the size of a tennis ball! Made in-house with fresh chicken thigh meat, the chicken is molded into balls before being deep-fried.
The size allows the karaage to be fried longer, resulting in an outer crust that is super crisp while the inside remains moist and juicy. Not only are they incredibly tasty, but their generous size ensures that your hungry teenagers will go home feeling stuffed! 4.25/5
Aside from this, they have two other fried dishes which are also unique. The first is their Gyoza Croquette which is a croquette made with gyoza filling as well as a Torikawa Gyoza where they substitute the normal gyoza skin with chicken skin. Both are creations of the in-house chefs! 4.25/5
Super Tasty Baked/Aburi Dishes
Jaga Mentaiko is a dish we always look forward to at The Public Izakaya. It features thinly shredded potatoes that are quickly cooked and baked with mentaiko sauce. What makes it so special is the texture of the potatoes!
They’re crunchy rather than soft, which was quite a revelation the first time we tried it. The house-made mentaiko sauce has an intense umami flavor that pairs perfectly with the potatoes. A must-try dish! 4.5/5
We tried the Kani Tama Gratin for the first time and were immediately smitten by the dish. It’s essentially a leveled-up version of the mac and cheese, made with the addition of crab meat and mentaiko. The intense crustacean flavour just begs for some sake or beer to wash it down! 4.5/5
New Starter – Negitoro Garlic Toast
Another new dish for us was the negitoro garlic toast where fatty bluefin tuna scrapings are mixed with leeks and scallion, and served with crispy garlic toast. I think you can just imagine how satisfying that’s going to be! 4.25/5
Kushiyaka
They may not be a specialised Kushiyaki restaurant but their grilled meats are very well done! The chefs are specially trained to work the charcoal fire. They know just the right amount of time each skewer needs on the hot pit.
They use fresh chicken to make their yakitori and we always order their housemade Chicken Tsukune $5.5++, which has plenty of crunchy cartilage. They have just introduced a Rolled Pork belly with Oba leaves (Iberico Buta Bara Shiso Maki $6++) and Rolled Cabbage and Bacon (Iberico Buta Bara Lettuce Wrap $6++) which are also very good! 4.25/5
Another exciting addition to the menu is the Nodoguro no Himono. It is a traditional Japanese delicacy featuring blackthroat seaperch that has been expertly dried and salted to enhance its rich, savoury flavour. When grilled, the fish acquires a crispy skin while maintaining a tender, juicy interior.
A deep sea fish known for its prized, oily white flesh, the blackthroat seaperch offers a delicate, buttery taste with a subtle hint of smokiness from the grilling process, which makes it an ideal accompaniment for drinks! 4/5
Japanese Wood Finished Deco
We love the interior deco, which boasts a rich dark wood finish and an eclectic mix of Japanese antiques thoughtfully scattered throughout. These are procured from antique markets in Japan. Designed to evoke the charm of strolling through narrow Izakaya alleyways in Japan, the restaurant offers a variety of seating options. Choose from traditional tatami mats, counter seating, private booths, sunken wells (horigotatsu), or enjoy a meal al fresco.
Each area has its unique ambiance, creating a truly immersive Japanese dining experience.
Conclusion
The Public Izakaya offers authentic Japanese dining with something for everybody. Its inviting deco mimics the charm of Tokyo’s Izakaya alleyways. The menu boasts a variety of Japanese comfort foods, including an extensive oden counter, grilled skewers as well as fried, stewed and baked dishes.
Guests can choose from cozy tatami mats, counter seating, private booths, sunken wells (horigotatsu), or an al fresco area to relive the charm of dining in Japan.
Disclosure: this post is written in partnership with The Public Izakaya. Opinions expressed are those of our own.
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