Not your usual izakaya.
Good food. Cold drinks. Loud friends.
01 — THE IDEA
Welcome to HANDO (ハンド), a modern Japanese izakaya where serious food meets a not-so-serious attitude.
The latest concept by The Well Group ↗, HANDO was born from a simple idea: exceptional Japanese food should be enjoyed, not overcomplicated.
No stiff formalities. No hushed conversations. Just good food, great company, and the occasional questionable decision to order another round.
Serious about food. Not ourselves.
Behind the counter is Chef Jack Chang, bringing over two decades of Japanese culinary experience to the table.
His approach combines traditional Japanese techniques with a creative, contemporary edge. From expertly crafted handrolls and fresh sashimi to binchotan-grilled skewers, carpaccios and inventive small plates, everything is rooted in quality ingredients, thoughtful preparation and bold flavours.
It's fine-dining know-how, minus the fine-dining fuss.
Priced for twice a week.
Come hungry. Stay a little longer.
HANDO isn't just about what's on your plate.
It's about squeezing in one more handroll, ordering another highball, and losing track of time with people you actually like.
Whether you're dropping by for a quick bite, settling in for dinner, or letting one drink turn into three, there's always room for a good time.
Because the best nights rarely go according to plan.
Good food. Cold drinks. Loud friends.
That's HANDO.