For many in Singapore, CHOYA has long been synonymous with a chilled glass of umeshu — perhaps poured over ice, perhaps enjoyed at home after dinner. Now, the Japanese brand is inviting drinkers to look at ume a little differently.
The CHOYA Ginza BAR Singapore has officially opened at Millenia Walk, bringing the brand’s more than century-long heritage into a contemporary bar setting. It is Singapore’s first dedicated CHOYA bar, and only the second overseas outpost of the Ginza-born concept after Hong Kong, offering a deeper dive into CHOYA through cocktails, tasting flights, food pairings and original creations.
The concept began in Tokyo’s Ginza district in 2019, where it quickly became a destination for both locals and visitors curious to explore the many sides of ume. Its arrival in Singapore marks a new chapter for a brand that has been a familiar presence on local retail shelves since 1998. Rather than treating umeshu as simply a drink, the new bar makes the Japanese plum the starting point for an entire menu.
Centering the experience is CHOYA’s approach to ume. The brand’s umeshu is made by steeping whole ume fruit with the seed intact, allowing the fruit’s natural aroma and tartness to develop over time. The ume is grown in Japan, predominantly the premium Nanko variety from Wakayama’s Kishu region, and CHOYA says its umeshu is made without artificial acidulants, flavourings or colourings.
At the Singapore bar, that familiar profile is taken in new directions. More than 12 editions of CHOYA are available, alongside tasting flights that allow guests to compare different expressions, while the cocktail menu moves between contemporary creations and familiar classics given a CHOYA twist.
The TC Sonic, for instance, pairs CHOYA with soda and tonic water before being finished with fresh ume air-flown from Japan. The CHOYA Martini takes a more playful route, replacing the traditional olive with ko-ume. And then there is the food. Developed locally, the menu treats ume as more than a supporting ingredient, working its sweet-tart character into dishes ranging from bar snacks to mains and desserts.
Grilled Pork Jowl comes with an ume yakiniku glaze, slaw salad and ume aioli, while Grilled Chicken Skewers are served with ume sherry glaze, toasted walnuts and romesco sauce. A 4-Cheese Lasagna takes a more unexpected turn, layering green and yellow zucchini and nasu with ume béchamel and tomato ragout.
For those who want to go beyond individual dishes and drinks, the bar has also created pairings designed to show how dramatically ume can shift depending on what surrounds it. The Golden Rod, created exclusively for the Singapore bar, combines CHOYA Single Year, rye whiskey, CHOYA Nectar and fresh mango juice. It is paired with Hamachi Tropical Ceviche, where fresh mango, pickled mustard seeds and CHOYA glaze bring together sweet, tart and savoury notes.
At the sweeter end of the menu, C4D, short for CHOYA Cookie Cheese Cake Drink, blends CHOYA Kokuto Umeshu with Tiffin liqueur, fresh milk, cream and cocoa crumbs. It comes with the B&W Cheesewich, made with mascarpone, cocoa crumbs, ume salted caramel and CHOYA gel.
It is this willingness to push ume beyond its most familiar applications that gives the new bar its character. The idea is less about replacing the classic glass of umeshu than showing just how far the ingredient can travel.
“Most people know CHOYA as a glass of umeshu on the rocks, but there is so much more to discover. With the CHOYA Ginza BAR Singapore, we wanted to create a place where guests can experience the versatility of ume in different ways, be it through cocktails, across a tasting flight or even through food and dessert. Whether you have been drinking CHOYA for years or are discovering ume for the first time, we hope the bar offers something new to explore and enjoy,” said Edison Ong, Director of Letat Agencies Pte. Ltd.
The setting is designed to be as versatile as the menu, with a cosy interior that mixes intimate seating with tables suited to larger groups. Jazz provides the soundtrack, while the menu moves comfortably from light bites and refreshing cocktails to more substantial plates and indulgent desserts.
That makes the bar as much a destination for after-work drinks and casual catch-ups as it is for date nights and celebrations. For longtime CHOYA drinkers, it offers a chance to revisit a familiar flavour in unfamiliar forms; for those new to ume, it provides an introduction that goes well beyond a single serve.
With its opening at Millenia Walk, The CHOYA Ginza BAR Singapore brings the spirit of Tokyo’s Ginza district into a distinctly local setting, and gives Singapore a new place to discover just how versatile Japanese ume can be.
The CHOYA Ginza BAR Singapore
9 Raffles Boulevard, #02-06
Millenia Walk, Singapore 039596
Monday–Thursday, 4pm–11pm
Friday–Saturday, 4pm–12am
Sunday, closed
Reservations can be made here. The bar is also available for private events and group celebrations, visit The CHOYA Ginza BAR Singapore’s website for more information.
