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Located one floor above the omakase restaurant Ki-sho is Bar Kakure, a 10 to 14-seater hideout tucked away in a black-and-white colonial bungalow along Scotts Road.
Helming the fort is Kazuhiro Chii, a Yokohama native with over two decades of cocktail-making experience spanning Japan and Singapore. A man of few words, he works stealthily behind the counter, each hand movement precise and measured as he shakes up everything from old-timey classics to fresh fruit cocktails. Chii-san is known for his revered three-point-shake – a stylised Japanese cocktail technique – intricate recipes and discreet hospitality, with no detail overlooked throughout your entire experience.
The vibe
Once you push past the discreet doors, you enter an intimate space that epitomises quiet luxury. Expect dark wood tones, brass accents, timber windows and a lush view of trees that shield you from the chaos of the main road. Depending on the experience you're after, you can either plop yourself onto one of the leather high chairs over at the glossy bar counter to catch Chii-san up close in action and get in a few words with him, or huddle up along one of the smaller tables by the side if you and your companion prefer a cosier vibe.
The drink
The menu is built on 10 classics executed to perfection, from martinis and negronis to Bamboos and Sidecars. Of course, they're all customisable – the bar does a citrusy and mellower version of a shaken dirty martini, which we love, using Tanqueray No. 10, dashi-infused brine and pickled gourd instead of an olive. The Moscow Mule is served in the usual copper mugs, with a fiery kick of ginger beer and a ginger candy to finish. There's also the Yamaoroshi, which is no longer on the menu but available upon request. This gin-based number is smooth and creamy, featuring cacao liqueur and freshly grated wasabi for a gentle, green lift that's nowhere as pungent as you'd expect.
The craftsmanship trickles down to the glassware, sourced exclusively from brands like Kagami Crystal and Kimura Glass – enough to impress the most discerning of guests. Even the special Kumamoto ice, made of water from Mount Haku, melts astonishingly slowly, so each drink remains chilled till the last drop.
Kakure is also one of the rare places in Singapore where you can get fresh fruit cocktails. Pick from a range of eight seasonal fruits, whether it's plums from Yamanashi paired with cognac for a sweet and herbaceous pour ($38), or passionfruit from Okinawa combined with rum for something more tropical and punchy ($32). If you enjoy lighter flavours, go for the Yamanashi white peach or the Aichi fig with champagne ($38). Each fruit is meticulously prepped, peeled and blended before your eyes so you know you're getting the real deal and not a watered-down purée.
The food
Should you order from Bar Kakure's food menu, know that each plate is prepared by the omakase joint Ki-sho downstairs. Dwarf peaches ($12) replace olives as the de facto bar snack, and they are pickled in a truffle brine for a lovely, umami crunch. The foie gras monaka (Japanese mochi wafers encased with filling, $22) brings a subtle fine dining touch, while the KFC (Kakure Fried Chicken, $24) dial down the seriousness with a box to unravel and hearty, battered pieces seasoned with an addictive house-made furikake. Our favourite is the ebi katsu sando ($36), which sees plump black tiger prawns and a pungent wasabi tartare that coats each bite.
Time Out tip
The name 'kakure' (隠れ) itself means 'hidden' or 'concealed', so don't be surprised that you need a passcode to enter – the magic numbers will be sent to you along with the confirmation of your reservation.