Three years have passed since throwing open the doors of Standing Sushi Bar. It’s been a whirlwind of a ride; setting up branches at Queen Street and Marina Bay, opening in Jakarta, Indonesia, and putting in chairs for people to sit. Three years of sake, sushi, and Japanese food. It’s been heartening to see all the support from you all (yes, dear reader, I make the assumption that if you read this blog, you’re a supporter!) and there are exciting plans lined up for Standing Sushi Bar.
I’ve always envisioned Standing Sushi Bar as a modern restaurant serving straightforward tasty Japanese food. We get a little experimental here and there, but as people would expect, we stick with Japanese.
The idea of a martini paired with oysters and sashimi has been gnawing at me. There is something delightful in the mix of a crisp, chilled martini cutting through the brine and mineral bite of an oyster, and what’s better at bringing out the pure bright taste of sashimi than a bone dry martini?
I’m excited to introduce Tanuki Raw. Inspired by the playfulness and affability of Seattle institutions such as the Walrus & Carpenter and Emmett Watson’s Oyster Bar, along with cocktails of yesteryear from ultra-hip Williamsburg’s Maison Premiere and Manhattan’s Mermaid Inn, Tanuki Raw focuses on delivering classic drinks exceptionally well combined with fun inventive food in a welcoming spot.
Tanuki is a mythological Japanese creature. A playful trickster fond of pranks endowed with shapeshifting ability and a set of really big balls.
We’re opening late next week and I can hardly wait.