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The Restaurant

Mizuya (水屋, “water room”) meaning “preparation area” – reflects the great effort put in by the Head Chef, Kenny in preparing the dishes served on the diner’s plate – the creativity, flavours and the textures. With an Omakase menu that changes with seasonal offerings, every visit to Mizuya is a new one.  Fresh seafood is air-flown from Japan 3-4 times each week so savour from the freshest prime seasonal ingredients paired with amazing chorus of curated whiskies.

 

Whether you’re after a quick bite at lunch, a chilled out after-work-drink or a big night out, Mizuya is the ultimate place to come. Mizuya has a great selection of light snacks, omakase courses and a drinks list especially on the selective curated range of whisky.

 

At Mizuya, we make sure every customer feels satisfied and contented by our top-quality Japanese food, warm ambience and stellar service.

 

Formally known as Southpaw Bar & Sushi, it has now rebranded to Mizuya with a whole new and amazing omakase menu.

What we do

The Team

HEAD CHEF

Chef Kenny is the head chef and owner of Mizuya (水屋, “water room”). His culinary experience was built up in working with various renowned Japanese restaurants at a young age where he gained expertise and a keen passion for crafting the art of Japanese cuisine.

Chef Kenny works his magic through creativity and endless possibilities. At Mizuya, Chef Kenny only brings the best quality ingredients to the table. Guests love coming back for more for his creativity in his seasonal omakase courses.

With his exceptional knowledge of pairing whisky with Japanese food, he can recommend the perfect pairing of whisky and the type of meat to bring out its inner true flavour.

Chef Kenny delivers an entertaining yet intimate sushi experience in the heart of Jalan Besar. Be amazed at what he has in store for you.

 

ASSISTANT CHEF

Assistant Chef, Co-owner Linda Tan has been in the Japanese cuisine for several years, working her way up from a junior cook to what she is right now. She is paramount importance to Head Chef Kenny in effectively managing the kitchen operations, consistently monitoring food quality and quantity, working closely with Kenny to determine menu selections and specials but also assisting in the developing of new menu recipes as necessary.

#Funfact: Your probably have tried the decadent desserts that you have had for your omakase! Her signatures include Tiramisu and Black Forest which many guests requested her to make during special occassions!

 

 

 

 

OPERATIONS MANAGER

If you have come in the doors of Mizuya and met a petite lady with a bright smile that made you feel welcome, that would be our Operations Manager, Kris Chen. She’s no stranger to any cuisine as she is always engaging with our guests, making them feel they are at home and ensuring their meal is as good as it should be.

She believes in delivering stellar service and when guests are happy, the team at Mizuya is happy as well, creating a jovial atmosphere.

 

 

 

 

 

 

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HAPPY CUSTOMERS

Excellent food and very personalized service

Alan Teo
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HAPPY CUSTOMERS

Wonderful ambience, just like fine dining with reasonable price where food is personally served by the chef himself and near to perfect service by their lovely staffs!! Dine in to believe!!

Ashley Poh
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HAPPY CUSTOMERS

The place is cozy and the staff / Chef is ever pleasing. Definitely worth many returned . 好吃😋

CARO LINE
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HAPPY CUSTOMERS

常好。食物很新鲜。非常值得品尝的一家美食,强力推荐

lei Yuki
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HAPPY CUSTOMERS

There is no greater joy than to feast with food made with dedication. The freshness of the ingredients, the effort put in is unraveled at Mizuya. Cosy ambience and great service! Highly recommended if you are looking for great quality.

Chinhui Tan