Was surprised with an evening at Loca Niru by my partner for my birthday and we had such a wonderful experience. Service, to me, plays equally as important a role as the quality of food and the team at Loca Niru have really outdone themselves. We were well taken care of by Lassid from the moment we were seated until the end of our experience while Chef Shusuke and his team went above and beyond delivering such a fine curation that truly brought out the flavours of Spring. Not forgetting the sommelier, Vincent, who recommended a lovely sake pairing that brought the entire dinner together. Truly an unforgettable experience that we would highly recommend to everyone. The price is worth it. Thank you Chef Shusuke, Lassid, Vincent, Jennifer, Hani, and John for such a wonderful evening. We look forward to seeing you all again ❤️.

Loca Niru is a contemporary fine-dining restaurant housed within the restored House of Tan Yeok Nee, blending Japanese sensibilities, French techniques and Southeast Asian flavours. Helmed by Chef Shusuke Kubota, its refined tasting menu creates a dialogue between heritage, craftsmanship and modern gastronomy. Service was warm and friendly, and I particularly enjoyed the local touches such as the buah keluak bread and the ‘nyonya beurre blanc’ which accompanied the lobster tail. Will definitely be back to try the dinner menu!

Okinawa 🇯🇵 x Singapore 🇸🇬 at Loca Niru! Just had an amazing dinner at Loca Niru exploring their "Okinawa, Unveiled" menu. It’s not your typical Omakase—it beautifully incorporates local Nyonya elements (like Pie Tee shells and Nyonya Beurre Blanc!) with fresh Okinawan seafood. Highlights: ✨ Hassun Platter: The Octopus Pie Tee and Charcoal Tart were delicious. 🐟 Akajin Mibai: Red Coral Grouper with Fusion Nyonya French sauce—such a unique combo! 🥩 Wagyu Wellington: Melt-in-your-mouth tenderness. 🥜 Jimami Mochi: A perfect sweet finish. Big thanks to Mr. Kevin and the team for the top-notch hospitality and detailed explanations of every course. The Chef’s preparation and presentation were flawless.

What a lovely treat to have the chance to experience dining at Loca Niru, an elegant restaurant located inside the House of Tan Yeok Nee. From the moment I entered, I felt a sense of peace and calm in a space that manages to feel both light and spacious, with its high ceiling beams, yet cosy at the same time. The warm welcome from the restaurant team, including manager Kevin and Chef Shu, immediately put us at ease and made us feel genuinely looked after. The quality of service is a big part of what makes Loca Niru exceptional. Every dish was thoughtfully imagined and delicately executed, marrying Southeast Asian flavours with the discipline and precision of French cooking. The standout dishes for me were the Wakayama grunt with nyonya beurre blanc, and the waygu. Fish is not an easy dish to get right, and this was both visually appealing and a pleasure to eat, with well-balanced flavours and textures. As we left the restaurant and stepped back into the beautiful house, its walls awash with soft golden light, there was a lingering sense of calm that stayed with me. The best dining experiences, to me, are those that are understated and allow fresh ingredients and warm hospitality to take centre stage. Loca Niru does this with ease, offering an experience that feels thoughtful and memorable.

Loca Niru, an important relatively new opening in Singapore. Nestled in a newly restored Chinese Teochew heritage mansion, helmed by Japanese Chef Shusuke Kubota, trained in the fine arts of French culinary, showcasing a menu of French Japanese cuisine intertwined with some local South-East Asian ingredients & elements. To the layman it might sound really confusing, yet this is exactly what encapsulates the Singaporean culture. When 3 great culinary cultures collide with such technical finesse (French, Japanese, SEA), we as consumers are in for such a treat. Our meal was sublime, cross cultural ingredients and flavors intertwine as our eyes and palates were being teased constantly. Restraint was also very well managed here. Seemingly simple elegant looking dishes hides a ton of technical skill mastery & balance of flavors. The service was also top notch, our server for the evening was Thai asst manager Honey. Every single component was explained in fine detail with passion, pride and excitement. It was great energy having passionate service (rare in Singapore). What made it even more impressive was that the above mentioned experience, was executed by the stellar team on the first night of the brand new menu. Mind blown. Overall, one can feel every single staff member's passion and drive, which is a subliminal attribute that adds to the consumer's experience. Extreme, and by extreme I meant life changing standout dishes amongst the already strong menu : -Hamachi with plum- The aroma of the different interpretations of plum was intoxicating, paired with a duo texture of hamachi. Just as the dish almost got too sweet, the much needed salty umami caviar pulled it back. Phew -Unagi, wintermelon- Every year we would fly to Nagoya, to our fave 150 odd years old unagi restaurant. This unagi simply blew every eel out of the water. The glass crisp skin gave way to the melting tender flesh. Gosh, it's illegal to be this good. Luckily the dish came with 2 pieces of fish, I highly recommend having one of the fish by itself, its the minimum respect for the effort that goes into it. -Isaki, wakayama grunt, nyonya beurre blanc, buah keluak bread rolls- So it was already established that fish cookery here is top. This was yet another amazing fish dish whereby chef took some risk which paid off beautifully. The chocolatey/truffle-ish mild bitter keluak is not for everyone, yet when paired with the buttery, slightly tangy nyonya beurre blanc, it works so so well. -white peach, soursop, mangosteen, yogurt foam, white wine jelly- Served in a beautiful martini glass, this dessert reads unassumingly on the menu. It sounds relatively safe and almost boring. Yet it completely caught us off guard. Aroma, softness, chewiness, temperature, texture, quality of ingredients, sense of balancing each component, made the seemingly simple dessert shine so brightly. When we told Honey how good this dessert was, she simply smirked and told us the next one is going to be even better. We were really a little skeptical but damn, was she right. -Mango & Roasted Barley tea- If the 1st dessert was the epitome of letting mother nature shine, excellence in simplicity, this 2nd dessert is at the opposite end of the spectrum. Here, techniques and playful manipulation was showcased beautifully. The malty barley flavor paired so beautifully with the mangoes. Once again, texture, aroma, temperature, visual effect all comes into this banger of a dessert. I've been fortunate enough to have dined probably 150-160 ish star /awarded restaurants throughout my life, I've had a better experience at Loca Niru than some long established big 2-3 star names. Maybe it's personal bias seeing ingredients from my region being used in a way no one else has, but all I can say is I truly hope Singapore consumers reward such passion and drive from the restaurant. I hope to see the restaurant go from strength to strength and clinch every award they deserve.