The first greeting that evening was not for me. A man stepped through the door, and before he had fully crossed the threshold, Hiromi called out to him by name. He raised a hand, said a few words in Japanese, and walked straight toward a counter seat he clearly knew was his. No menu was needed. He simply sat down like someone coming home.
I stood by the door for a moment, watching. There is something quietly telling about a place where the welcome arrives before the menu does. I had come to Al Solito curious about its uni pasta, the dish everyone seemed to mention. What stayed with me, in the end, was the room itself and the people who filled it.
For more picks for small plates and sake, you can find more after-work escapes from our guide to best izakayas Singapore hides within its enclave of dimly-lit corridors.
Finding Al Solito Inside Orchard Plaza
Al Solito sits on the third floor of Orchard Plaza, at 150 Orchard Road, #03-49, just a short walk from Somerset MRT. The building itself is older and a bit worn, with a quiet corridor leading to the restaurant that gives no hint of the lively experience inside. Shuttered shopfronts, dim lighting, and the low hum of an air-conditioning unit set a subdued tone before you enter.
Upon arrival, I gave my name for the reservation, and Hiromi warmly guided me to a small table near the counter. From this vantage point, I could take in most of the intimate, almost cramped room and, more importantly, the people within it. The atmosphere was casual and freewheeling, reminiscent of authentic izakayas in Japan, blending a Japanese and Italian dining experience that feels both comforting and unique. It definitely felt like
Japanese and Italian Comfort on One Table
At Al Solito, Japanese and Italian cuisines blends harmoniously among the tasteful myriad of Orchard Plaza’s meals, offering a unique dining experience that reflects a love for both food cultures. Pasta, simmered fish, hamburg steak, and seafood ajillo arrive as simple, shareable plates, while sake and a selection of house wines keep the izakaya mood relaxed and casual. This small Singapore restaurant is run by Chef Koichi and his wife, Hiromi, an adorable Japanese couple whose warm, attentive service adds a lot of charm and personality to the intimate space.
Chef Koichi’s Daily Headstart
Chef Koichi begins his preparation early each day, arriving at 9am to ensure every dish is crafted with care. The food comes at an easy pace, allowing guests to eat slowly, enjoy their drinks, and chat freely while ordering more dishes that catch their eye. Many regulars consider Al Solito their third place, a cozy spot to unwind outside of home or work.
The Dishes Worth Slowing Down For
Cold uni angel-hair pasta: Firm, chilled pasta topped with sweet uni, ikura, and caviar. Delicious and light, though somewhat small for the price, it remains a signature dish loved by many.
Hamachi cheek: Tender Japanese yellowtail simmered in a savoury-sweet sauce. This dish is easy to share and was my favourite of the visit, showcasing the chef’s skill with traditional Japanese flavors.
Hamburg steak: Soft, simple, and comforting, this homemade baked hamburg steak is a hearty choice and a great addition to a selection of izakaya plates.
Seafood ajillo: A lot of garlic oil bubbles around prawns, oysters, and other seafood, served with toast to soak up every bit of the flavorful sauce.
Crab cream croquette: Crisp on the outside and creamy inside, though the crab flavor is milder than expected, it remains a comforting plate.
Seasonal specials may include wagyu roast beef or a four-cheese pizza drizzled with honey, reflecting the restaurant’s willingness to experiment with similar Italian and Japanese influences. It is worth asking what Chef Koichi has on hand before you order, as the menu changes frequently to highlight fresh, seasonal ingredients.
Food comes at an easy pace, leaving time to drink, talk and order another dish when something catches your attention. The food felt honest but it wasn’t trying to keep up with trends, such as those from https://socialeatsndrink.com/best-trending-foods-singapore-2026/, by being a fusion restaurant. It was simply there to provide good food that you know isn’t competing.
A Room Shaped by an Adorable Japanese Couple
Much of Al Solito’s character comes from the couple who run it. Hiromi moves through the room with an easy attention, refilling a drink here, exchanging a few words there, noticing when someone is ready to order without being called. Her husband, Chef Koichi, works behind the counter in the small kitchen, steady and unhurried, his focus fixed on the pans in front of him.
They are, by every account I had read and everything I saw that night, an adorable Japanese couple who have built this restaurant on their own terms. Married and running the place together, they have created something that feels personal rather than corporate. The owner does not hover, but she sees everything. A glass runs low and she is already reaching for the bottle.
How People Etched Themselves into This Space
The regulars themselves are part of the fabric here. Throughout the evening, people arrived who clearly knew the rhythm of the room. One couple settled into their seats and began ordering before the menu reached them. Another pair leaned across the counter to speak with Chef Koichi as he worked, an easy familiarity in their voices. These small exchanges gave the room its warmth. Familiar without feeling closed, a space people have learned how to share.
What to Know Before You Visit
Al Solito is a small restaurant, and seating is limited, so reservations are strongly recommended. It is best suited to couples, solo diners at the counter, or small groups. A larger party would strain the space.
Budget around S$50 to S$75 per person before any serious drinking, and more if the sake keeps flowing. The dishes are shared plates rather than large mains, so order a few and pace yourself. Allow time for the gradual service, and come in the frame of mind for a long, slow evening rather than a quick meal.
Opening hours and menu prices vary across listings, and the restaurant generally runs dinner service Monday to Saturday. It is worth confirming the current hours before you make the trip.
Al Solito: Taking Food Made With Love to a Transcendent Level
As I gathered my things to leave, another couple stepped inside, and Hiromi welcomed them before the door had fully closed. Chef Koichi carried on at the counter, glasses shifted along the bar, and the room quietly made space for another conversation. Al Solito’s signature may be its uni pasta, but its real character is built by the people who keep coming back.