Loca Niru

28/09/2026

Our autumn menu runs 17 September to 16 December. Returning bonito, autumn truffle, Kajiya wagyu and chestnut, and the Southeast Asian notes set against them.

Our autumn menu runs 17 September to 16 December. Returning bonito, autumn truffle, Kajiya wagyu and chestnut, and the Southeast Asian notes set against them.

25/09/2026

Smoke, fermentation and palm sugar make autumn a difficult season to pair. How the pairing is built course by course, and what runs at Loca Niru this quarter.

Smoke, fermentation and palm sugar make autumn a difficult season to pair. How the pairing is built course by course, and what runs at Loca Niru this quarter.

21/09/2026

Loca Niru marks its first anniversary this quarter. What twelve months settled in the kitchen, the autumn menu now running, and the events booked to December.

17/09/2026

Chef Shusuke Kubota on why Loca Niru works Southeast Asian ingredients into Japanese-French cuisine, shaped by his years of cooking in multicultural Singapore.

Chef Shusuke Kubota on why Loca Niru works Southeast Asian ingredients into Japanese-French cuisine, shaped by his years of cooking in multicultural Singapore.

11/09/2026

French-Japanese cooking has grown into one of Singapore's most confident fine dining categories. A look at why the pairing works and where Loca Niru sits in it.

French-Japanese cooking has grown into one of Singapore's most confident fine dining categories. A look at why the pairing works and where Loca Niru sits in it.

10/09/2026

We’ve been waiting with bated breath for the dawn of fall.

And today, Autumn officially arrives at Loca Niru as we unveil our new seasonal menu.

The dip in mercury brings a bumper crop of seasonal flora and fruits, mostly from Japan. Amongst them are Shine Muscat grapes, renkon (lotus root), gobo (burdock root), Japanese leek and chestnuts.

Japanese waters too offer autumn’s bounty: aori ika (bigfin reef squid), modori katsuo (returning bonito), prized in autumn for its richer, fattier flesh, and samegarei (roughscale sole), which comes into its own as the waters cool.

This is also prime time for mushrooms, with varieties from both Japan and Singapore finding their way into Chef Shu’s menu.

Consider this a first glimpse of what Autumn has in store at .

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

08/09/2026

French kitchens have long paired duck with fruit. Chef Shu gives the idea a Southeast Asian twist by paring down the richness of Challans duck with pineapple and sweet Palermo pepper.

The duck is roasted until the skin is crisp and the flesh remains succulent. Pineapple chutney adds a touch of spice, while a duck jus scented with lavender brings a subtle floral note.

The course is complete with a seasonal interpretation of soboro gohan, a comforting Japanese rice dish topped with seasoned minced meat. Nagano Koshihikari rice is cooked in an iron pot with duck soboro, sweet corn, sansho pepper and Paku P**i, a Malaysian herb that brings a fresh contrast.

Reserve your Summer experience before we segue into autumn. Book via the link in profile or WhatsApp us at +65 8227 4313.

07/09/2026

Our Saketini pairs vodka with a super-dry Junmai Ginjo sake, a touch of London dry gin, dry vermouth and a few drops of saline.

Served ice-cold with a twist of lime peel, it has all the hallmarks of a martini, but with a detour through Japan.

Dangerously easy to order a second. Consider yourself warned.

02/09/2026

We are immensely proud that Chef was recently named the recipient of the MICHELIN Young Chef Award 2026.

At Loca Niru, Chef Shu has developed a cooking style distinctly his own, drawing on French technique, his Japanese roots and the ingredients and flavours he has come to know in Southeast Asia.

Guided by the seasons and by Hakuba Roka Ni Iru, the idea of different forms coming together while retaining their individual character informs everything he does at Loca Niru.

For all that can be said about Chef Shu and his cooking, perhaps the most eloquent introduction is one best discovered when you dine here for yourself.

29/08/2026

For many in Japan, summer tastes of mugicha.

Known as roasted barley tea, muchiga is served chilled during the warmer months, its nutty aroma offering a familiar source of refreshment.

Chef Shu pairs this enduring summer flavour with mango and passion fruit. Fresh mango and barley tea cream are enclosed within a mango tuile, accompanied by mango sorbet and finished with crisp barley puffs.

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