Eizou Sakaba 栄三酒場 @ Jalan Besar (2026)

I came with Darling when she was in Singapore for a visit at one of my favourite Japanese izakaya. I usually order their omakase, but I missed it this time.

Firstly Eizou is an izakaya, so it is mandatory that you order an alcoholic beverage for everyone in your party. In Japan when alcohol is consumed, it is customary that the drinks are always accompanied by some sort of foodstuff. The term sakana traditionally refer to food served to accompany sake. 

You need to let Chef Roger know that you are having omakase I advance when you reserve the seats so that he can prepare something special. Otherwise, you have to choose from Eizou’s menu that comprised of many little snacks to go with the drinks.

While they don’t charge a cover like in Japan, but they do offer a small amuse bouche to kick off your meal. As soon as we were seated and placed my orders, Roger brought over two cups of fish consommé that were concentrated with flavours of the fish.

Cod milt (Shirako) with ponzu sauce 白子ポン酢

Cod milt, known in Japan as shirako (“white children”), is the creamy, nutrient-rich sperm sac of male cod, considered a winter delicacy. With a custard-like, velvety texture and mild, slightly sweet, this was the last shipment according to Roger as Japan enters into springtime.

Assortment of Sashimi 刺身盛り合わせ

Sashimi is always a highlight of Eizou, given the wonderful seafood they are getting from their buyer in Toyosu. Three types of white fish are featured in tonight’s sashimi, together with some Bafun sea urchin.

Tiger prawn tempura 車海老天ぷら

They just had a shipment of live Kuruma prawns (Japanese tiger prawns) that were perfectly battered and deep fried, and were served in two parts – crunchy heads were packed with shellfish flavour (excellent with beer!) while the bodies were sweet and succulent. Darling and my favourite for the evening.

Chicken gizzards and hearts 鶏の砂肝と心臓

Next up, two small bites as an interlude as we drank and chatted. The chicken hearts were cooked perfectly with salt and pepper, while the gizzards were blanched and then served with ponzu.

Chawanmushi with Mushrooms and Truffle 茶碗蒸し

Chawanmushi 茶碗蒸し here is always a surprise, as Roger will play around with different combinations, like tonight it’s mushrooms with winter black truffle. Delicious.

Omi Wagyu Sukiyaki A5近江牛和牛すき焼き。

Ohmi beef 近江牛 is a prestigious Japanese Wagyu brand from Shiga Prefecture with a 400-year history, often ranked alongside Kobe and Matsusaka as one of Japan’s top three brands. It is very well marbled and perfect with the sukiyaki sauce and a raw egg yolk.

Grilled Japanese Sea Bream Head 鯛の兜焼き

Grilled Japanese sea bream head, aka Tai no Kabutoyaki. is a traditional Japanese dish consisting of a whole, salt-grilled sea bream (tai) head. It is a popular, high-impact item served in izakayas and restaurants, often highlighting a “mottainai” (waste-not) philosophy by utilising the entire fish, especially the tender, flavourful meat found around the cheeks and eyes.

Japanese-Style Miso-Braised Stingray かすべの煮付け

Japanese-style miso-braised stingray かすべの煮付け is a delicate, collagen-rich dish that uses a savoury-sweet miso sauce to complement the tender cartilage fish. The dish is known in Hokkaido and other coastal regions for utilising the soft, cartilage-rich fins. This is the first time I had stingray in a style other than grilled with sambal or cooked in tamarind assam-style. I couldn’t say I enjoyed it, but I do like stingray. Served with a dollop of fresh sansho pepper.

Grilled Japanese Green Peppers 焼きピーマン

Japanese green peppers ピーマン are very juicy when grilled whole. While available year-round in supermarkets due to greenhouse cultivation, they are at their best in flavour and texture during these warmer months, particularly between June and September. And you do not need too much of other condiments when it is in season, just some dashi soy sauce and bonito flakes.

Yamaimo Somen 山芋そうめん

Japanese mountain yam, aka yamaimo, is skilfully chopped into shreds like Somen 细面 and served with cold dashi. Very refreshing and almost no calories, perfect for weight-watchers like us. A great end to the dinner.

The Japanese seafood was one of the better ones in Singapore, but they were more a drinking place than a restaurant. Eizou has garnered a following and usually filled with regulars. It is highly recommend that you WhatsApp them for a reservation before making your way down. The CP value was good, but it was the casual atmosphere and the friendly crew that made it stood out.

Eizou Sakaba 栄三酒場
380 Jln Besar, #01-01 Arc 380, Singapore 209000
Tel : +65 9012 9069

Visited Feb 2026

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