Mizue draws inspiration from this timeless tradition, blending two distinct, harmonious experiences that evolve with the day’s rhythm. By day, it’s a peaceful retreat from the city’s rush; by night, it transforms into a vibrant urban bar. 

The day cafe menu sees Japanese undertones matched with global influence. Think ingredient-driven, honest cooking like Avocado Toast (SGD 16) speckled with togarashi; a Cubano (SGD 18) stacked with Japanese-style braised pork belly and homemade pickles; and Scallop Maitake Risotto (SGD 26) – an Asian twist on Italian risotto using Japanese rice simmered with shallots, ginger, sake, and dashi finished with a liberal lashing of butter and parmesan.

For the non-oenophiles, a series of ten classic cocktails with a Japanese twist span selections like the Houjicha Old Fashioned (SGD 25) with roasted tea-infused Makers Mark and Okinawa brown sugar; the sake and Sakura gin Kobe Martini (SGD 30); the play on a margarita dubbed Kappa’s Breakfast (SGD 28) shaken with mezcal, Japanese cucumber, coriander, lime, and a nip of green chili; and the daikon juice-laced Daikon Paloma (SGD 24), among others. Sixteen Japanese craft beers (by the bottle) and a growing selection of shochu and umeshu round out the nighttime liquid possibilities.

A spread of sharing plates tailored towards imbibing, the night food menu brings together Vikern’s past experiences in Italian and Japanese cooking, resulting in a clash of culinary cultures with dishes like the Japanese King Crab Ravioli (SGD 36) that create a moreish marriage of worldly flavours and techniques. Featuring Japanese King crab and Asari clams folded into Italian pasta dough, the ravioli is plated atop a velvety beurre blanc sauce. Likewise, the Pappardelle Kombu Beef Ragu (SGD 30) features classic Italian beef ragu tossed with freshly made pasta strands, enhanced by an extra burst of umami richness owed to Japanese kombu. The Carbonara Udon (SGD 28) takes a creative spin on tradition, blending Japanese and Italian gastronomic heritage with soy-marinated egg yolk, crispy guanciale, and a hefty hit of pecorino.