Kizuna

09/06/2026

Our new menu has officially dropped, and we’re bringing a whole new energy to the space. The handrolls are back with a much bigger, expanded selection (spanning both cooked and fresh profiles), and the bar just got a total refresh.

Turn the volume up, watch the crew do their thing, and then hit the link in our bio to book your seats.

📍 | Tue–Sat
🥢 𝘚𝘪𝘯𝘨𝘢𝘱𝘰𝘳𝘦’𝘴 𝘧𝘪𝘳𝘴𝘵 𝘯𝘦𝘪𝘨𝘩𝘣𝘰𝘶𝘳𝘩𝘰𝘰𝘥 𝘤𝘰𝘤𝘬𝘵𝘢𝘪𝘭 𝘪𝘻𝘢𝘬𝘢𝘺𝘢

05/06/2026

New menu drop is officially live.

If you’ve been keeping track of our 2026 roadmap, you know we promised major updates every three months. For this stretch, we’re bringing back handrolls in a very big way (with a wider selection than the last time we did it) and giving the bar a complete refresh.

As Singapore shifts into that warmer, sunnier stretch of the year, our drinks are pivoting too. Think brighter, cleaner, and deeply refreshing profiles built for lighter nights. We’re leaning hard into yuzu, shiso, lychee, green apple, and jasmine with crisp highballs and chilled sours.

Case in point: Pink Tomato 🍅✨
A vibrant, crisp blend of Tomato Liqueur, Tequila, lime, guava purée, and soda. It’s summer in a glass.

Come see what’s new.

📍 | Tue–Sat
🥢 𝘚𝘪𝘯𝘨𝘢𝘱𝘰𝘳𝘦’𝘴 𝘧𝘪𝘳𝘴𝘵 𝘯𝘦𝘪𝘨𝘩𝘣𝘰𝘶𝘳𝘩𝘰𝘰𝘥 𝘤𝘰𝘤𝘬𝘵𝘢𝘪𝘭 𝘪𝘻𝘢𝘬𝘢𝘺𝘢

kizunaexperience friendsofkizunasg kizunafam

02/06/2026

𝗦𝗨𝗡𝗗𝗔𝗬 𝗢𝗙𝗙𝗗𝗔𝗬 @𝘬𝘪𝘻𝘶𝘯𝘢𝘴𝘨
𝗝𝘂𝗻 𝟳 (𝗦𝘂𝗻) | 𝗙𝗿𝗼𝗺 𝟭𝗣𝗠 𝘁𝗼 𝟳𝗣𝗠

We’re back.

We missed May, so it’s been a while since our last Sunday Offday.

This time, we’re leaning into some of Jon’s favourite Pinoy flavours.

Expect adobo chicken skewers, Joyboy spaghetti, sisig, and a few drinks for the afternoon — including beers, Tanduay & Coke, calamansi gin punch, and ube coladas.

Doors open 1PM — 7PM.

No bookings. No fuss. Just come hang.

18/04/2026

13/04/2026

This April, Kizuna turns six.

Last year, we marked five years with five weekends of events, because making it five years in F&B felt like something worth celebrating out loud.

This year feels a little different.

Instead of a big party, part of our team will be in Bhutan from 15–22 April for a masterclass and guest shifts at .village. It still feels surreal that a small neighbourhood spot in Potong Pasir could lead us somewhere like Bhutan.

What we’re most excited about is learning that Gikuna is built on the same things we care about: community, warmth, and connection. While we’re there, we’ll be working with Bhutanese ingredients too, including some made by friends we’ve met through Kizuna over the years.

While we’re away, Kizuna will still be open. The team will be holding the fort, and we’ll be running a small anniversary menu of six cocktails from now through 24 April, each at $23:

- Negroni
- Caipicho
- Strawberry Balsamic Milk Punch (making a comeback)
- Long Island Iced Tea
- B&B
- Vesper Martini

We’ll also have our usual staples, like highballs, umeshu, and yuzushu.

The kitchen will be serving food as usual too, plus special hot and cold Inaniwa udon available until 24 April.

Six years in, Kizuna is still about the same thing it always has been: connection.

Thank you for being part of the journey.

29/03/2026

𝗦𝗨𝗡𝗗𝗔𝗬 𝗢𝗙𝗙𝗗𝗔𝗬 @𝘬𝘪𝘻𝘶𝘯𝘢𝘴𝘨
𝗔𝗽𝗿 𝟱 (𝗦𝘂𝗻) | 𝗙𝗿𝗼𝗺 𝟭𝗣𝗠 𝘁𝗼 𝟳𝗣𝗠

Our next Sunday Offday falls on Easter Sunday, so we’re doing something a little different.

From Wed 02/04 — Sun 05/04, we’ll be hiding 12 eggs around the neighbourhood.
Each one contains a little prize.

Find one? Bring it by on Sunday to redeem it.

Doors open 1PM — 7PM.

No bookings. No fuss. Just come hang.

29/03/2026

𝗦𝗨𝗡𝗗𝗔𝗬 𝗢𝗙𝗙𝗗𝗔𝗬 @𝘬𝘪𝘻𝘶𝘯𝘢𝘴𝘨
𝗔𝗽𝗿 𝟱 (𝗦𝘂𝗻) | 𝗙𝗿𝗼𝗺 𝟭𝗣𝗠 𝘁𝗼 𝟳𝗣𝗠

Our next Sunday Offday falls on Easter Sunday, so we’re doing something a little different.

From Wed 02/04 — Sun 05/04, we’ll be hiding 12 eggs around the neighbourhood.
Each one contains a little prize.

Find one? Bring it by on Sunday to redeem it.

Doors open 1PM — 7PM.

No bookings. No fuss. Just come hang.

kizunafam

16/03/2026

One of the drinks we’ve been enjoying with the current menu: Caipichō.

The original Caipirinha is Brazil’s national treasure. Cachaça, lime and sugar muddled into sunshine. Caipichō swaps the Cachaça for Japanese Shōchū, creating a cleaner, drier expression of the same rustic spirit.

Bright, zesty and dangerously sessionable, Caipichō pairs easily with the warm plates on the table these days.

It’s one of the drinks in our evolving program of classics, modern classics, and a few Kizuna interpretations along the way.

📍 | Tue–Sat
🥢 𝘚𝘪𝘯𝘨𝘢𝘱𝘰𝘳𝘦’𝘴 𝘧𝘪𝘳𝘴𝘵 𝘯𝘦𝘪𝘨𝘩𝘣𝘰𝘶𝘳𝘩𝘰𝘰𝘥 𝘤𝘰𝘤𝘬𝘵𝘢𝘪𝘭 𝘪𝘻𝘢𝘬𝘢𝘺𝘢

kizunaexperience friendsofkizunasg kizunafam

16/03/2026

Lately, the menu has been leaning towards the warmer side. More cooked plates, more comfort… the kind of dishes that make you stay for another drink (:

Some favourites have made their return: Goya Champuru, Asari Butteryaki, Chicken Nanban, Fried Camembert Cheese, Garlic Fried Rice.

Yakitori is still here too, of course.

And as always, we’ll keep slipping dishes in and out of the menu from time to time, depending on what we feel like cooking and what’s tasting good. Right now you might spot things like Pan-Seared Hotate and Buta Nira Kimchi Itame (pork belly, kimchi and chives with a spicy umami kick).

Same spirit as always: food meant to be shared, drinks meant to be enjoyed, and nights that stretch a little longer than planned.

📍 | Tue–Sat
🥢 𝘚𝘪𝘯𝘨𝘢𝘱𝘰𝘳𝘦’𝘴 𝘧𝘪𝘳𝘴𝘵 𝘯𝘦𝘪𝘨𝘩𝘣𝘰𝘶𝘳𝘩𝘰𝘰𝘥 𝘤𝘰𝘤𝘬𝘵𝘢𝘪𝘭 𝘪𝘻𝘢𝘬𝘢𝘺𝘢

kizunaexperience friendsofkizunasg kizunafam

25/02/2026

Jon made it to the finals on 23 Feb — his first ever cocktail competition, and he was so steady you couldn’t even see his nerves. Steady hands, full Kizuna hospitality.

He nailed it and took home Best Presenter & Best Charisma. But honestly, whatever the result, he’s our champ! ❤️🤩

And our chant of the night? Potong Pasir! (Watch to the end!) Potong Pasir, we did you proud!

📍 | Tue–Sat
🥢 𝘚𝘪𝘯𝘨𝘢𝘱𝘰𝘳𝘦’𝘴 𝘧𝘪𝘳𝘴𝘵 𝘯𝘦𝘪𝘨𝘩𝘣𝘰𝘶𝘳𝘩𝘰𝘰𝘥 𝘤𝘰𝘤𝘬𝘵𝘢𝘪𝘭 𝘪𝘻𝘢𝘬𝘢𝘺𝘢

kizunastories kizunaexperience friendsofkizunasg kizunafam