Loca Niru

07/07/2026

At the heart of our dessert is Kotoka, a prized strawberry from Nara Prefecture, celebrated for its sweetness and fragrance. Chef Shu pairs it with crisp meringue layered with vanilla cream, while roselle and mixed berries lend acidity. A disc of sakura-scented white bean paste crowns the dessert before it is finished with a sauce made entirely from strawberry juice.

A final look back at our Spring menu before we welcome the arrival of Summer.

Reserve your experience at Loca Niru via the link in profile or WhatsApp us at +65 8227 4313.

29/06/2026

Welcome to spring at Loca Niru.

For his Okayu (Japanese rice porridge) course, Chef Shu draws inspiration from Nanakusa Gayu, the traditional Japanese spring herb porridge, and reinterprets it using ingredients in his locale.

Nagano-grown Koshihikari rice is cooked with mushroom broth and duxelles, then layered with house-made mushroom garum and a herb paste drawn from both Japan and the region.

The porridge is served with a variety of sauteed mushrooms and finished with warm mushroom consomme poured at the table.

An expression of Kotan – simplicity, balance, and refined subtlety – where Japanese rice meets mushrooms and herbs from Japan and Southeast Asia, brought together in harmony.

To experience the spring menu at Loca Niru, reserve via the link in profile or WhatsApp us at +65 8227 4313.

25/06/2026

Amadai tilefish is one of Japan's finest spring ingredients. Discover why it's special and how Loca Niru brings the season to life on the plate in Singapore.

Amadai tilefish is one of Japan's finest spring ingredients. Discover why it's special and how Loca Niru brings the season to life on the plate in Singapore.

18/06/2026

Set against the historic interiors of the House of Tan Yeok Nee, an antique Khmer ash-glazed tea bowl forms part of Loca Niru’s collection.

Dating back to the 15th to 16th century, this excavated piece carries a surface softened by time. Its ash glaze settles into a restrained palette, while the thin rim lends a sense of lightness.

Once used in tea ceremonies, it now sits at Loca Niru as an antique for visual appreciation - an apt presence within a house that continues to hold history in Singapore.

18/06/2026

Every Friday & Saturday in June, Loca Niru opens for lunch with a seasonal Japanese French menu. Take a closer look at what is available & book your table today.

Every Friday & Saturday in June, Loca Niru opens for lunch with a seasonal Japanese French menu. Take a closer look at what is available & book your table today.

12/06/2026

Arguably the tastiest chicken wing you’ll come across, though we’ll leave that for you to decide.

Meet our hassun snack, the Chicken Wing, stuffed with a farce of minced chicken and in-season bamboo shoot and sansho (Japanese prickly ash).
To achieve the irresistible crispiness, we properly rest the wing and fry it in two stages so that its exterior turns golden-brown while its meat remains succulent and crunchy.

We serve it with a salted yoghurt dip and a citrus-led green chilli dressing for a distinct Southeast Asian nuance.

10/06/2026

Seasonality is central to Japanese fine dining. Discover how chefs in Singapore honour Japan's changing seasons and why it shapes every dish on the menu.

Seasonality is central to Japanese fine dining. Discover how chefs in Singapore honour Japan's changing seasons and why it shapes every dish on the menu.

06/06/2026

A de rigueur this spring.

The Isaki fish course from our debut menu may have emerged a firm favourite amongst guests. Come spring, it’s made way for the Kinmedai.

Prepared in matsukasa style (with the scales on), the kinmedai’s scales are crisped over the grill until they lift and crackle, giving way to flesh that remains moist.

Beneath, Japanese green peas and French beans are lightly sautéed, bringing a fresh counterpoint that speaks to the season.

A shellfish sauce, made from local clams and mussels, anchors the dish, finished with ginger juice, key lime and wild garlic leaf oil for complexity.

04/06/2026

Discover what makes contemporary Japanese fine dining so special, from seasonal ingredients & precise technique to the philosophy that shapes every single dish.

Discover what makes contemporary Japanese fine dining so special, from seasonal ingredients & precise technique to the philosophy that shapes every single dish.

01/06/2026

From this month, Loca Niru opens for lunch every Friday and Saturday.

In place of the evening’s more extensive menu, a six-course lunch menu is offered. Our lunch format is lighter, yet decidedly gastronomic, and continues to be anchored by Japanese sensibilities, French techniques, and Southeast Asian ingredients brought together in a way that reflects Chef Shu’s approach.

To view the menu, visit the link in our profile. Reserve your lunch experience via the link in profile or WhatsApp us at +65 8227 4313.