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Sumiya Japanese Restaurant @ Suntec City
3 Temasek Boulevard, Suntec City, North Wing
#03-332/333, Singapore 038983
Contact: (+65) 6235 1816
Website: http://sumiya.com.sg
Opening hours: Mon - Sun (11.30am to 3pm; 5.30pm to 10pm)
Nearest MRT: City Hall, Esplanade, Promenade
Since the opening of its second outlet at Suntec City, Sumiya Japanese Restaurant has stood out from amongst its competitors through the claim in title of being the first Irori Genshiyaki in Singapore.
Other than irori genshiyaki, Sumiya is also pleased to introduce their "Fish-Drying Machine" — which would help to further heighten the flavour and enjoyment of quality fish — and "Circular Sake Dispenser" that is the first of its kind in Singapore.
Sumiya's Electronic Circular Sake Dispenser
The Electronic Circular Sake Dispenser boasts 16 different varieties of Japanese fermented rice wine — ranging from lighter easy-to-drink brews to premium (more full bodied) varieties — all of which complements the wholesome array of air-flown fish, charcoal-grilled seafood, kushiyaki (grilled skewers), soups and rice bowls.
To work with the dispenser, customers insert a post-paid card into the machine and select their preferred sake to be meted out based on their desired portion: tasting (20ml), half (60ml), or full (120ml). This allows the customers to have flexibility and opportunity to sample several sakes without burning a hole in their pocket!
3 Kinds of Skewers:
Japanese sweet potato skewer ($4.80)
Fatty Kurobuta pork skewer grilled with salt ($5.00)
Minced chicken ball skewer grilled with teriyaki sauce ($5.80)
"Kushiyaki" is a grilled skewer of either pork, chicken, beef, fish or vegetable. The crowd favourites at Sumiya are the Japanese Wagyu Beef Skewer ($13.80), Minced Chicken Ball Skewer ($5.80), Fatty Kurobuta Pork Skewer ($5) and the classic Japanese Sweet Potato Skewer ($4.80).
The more adventurous people can opt for the Bluefin tuna skewers featuring rare parts like Diaphragms ($4.80) and Cheek Meat ($8.80).
Seared Chicken & Veggie Collagen Hotpot, $14.80 (promo price)
Homemade Dried Fish Irori Genshiyaki, Open Price
"Char-grilled dried Saba (Mackerel) with salt"
Dried fish has been an evergreen favourite among the Japanese for thousands of years and Sumiya is proud to introduce this age-old delicacy in Singapore with the help of a special fish-drying machine.
Controlled at 30 degrees celsius, the machine emits heat that replicates the warmth of sun rays and this effects intensifies the natural flavour of the dish. Diners can select from a daily-changing variety of freshly-imported fish, have it dried with a proprietary marinade and cooked irori genshiyaki style.
Char-grilled Kodai (small Sea Bream), Open Price
"Air-flown Japanese Fish Irori Genshiyaki"
Only at Sumiya, a particular ancient Japanese style of charcoal grilling "Irori Genshiyaki" is used and the cooking method is favoured for its ability to create a tantalising, smoky char on any ingredient's exterior while retaining its succulence and natural juices within.
The process takes 20 to 40 minutes, depending on the size of the fish and results in evenly crisp skin and moist, tender flesh.
Char-grilled Kanpachi Kabuto (Amberjack head), $34.80
"Air-flown Japanese Fish Irori Genshiyaki"
3 Types of Kamameshi Rice
"Traditional Japanese rice dish cooked in an iron pot"
Unagi Kamameshi (Grilled Eel), $24.80 (promo price)
Zuwai Gani Kamameshi (Snow Crab), price unstated
Oyster Kamameshi, $23.80 (promo price)
Ryoshi Mushi of the Day (Open Price)
"Fisherman-style steamed assorted seafood with special soy sauce & miso-base soup with garlic and chilli served in a can"
The restaurant's signature "Can Can Mushi", also known as Ryoshi Mushi, is an innovative hotpot of sorts inspired by the way Japanese fishermen cook freshly-caught seafood in a tin can on the boat or on shore.
At Sumiya, a special aluminium tin is filled with broth and various types of seafood is heated over a table-top stove.
Customers can pick from three soup bases: original clear broth, tom yum soup, and soy sauce + miso-base soup with garlic and chilli. For the seafood, there is a choice between oysters only or an assortment of seafood which usually comprises of prawns, clams, oysters and a Fish of the Day.
Sumiya Tropical Dessert, $18.80
"Watermelon, rock melon, mango, sago, matcha ice cream and sweetened red bean paste bask in a coconut-base soup served in an original ice bowl"
With only 15 precious servings available each day, a pre-order of Sumiya Tropical Dessert is advised. This refreshing spectacle for both the eyes and taste buds is a sweet memorable ending to any meal.
With award-winning Master Chef Naoki Tsuzuki and Operations Support Manager, Harumi Kawai
Sumiya's menu was specially created by Master Chef Naoki Tsuzuki, who is also the executive chef for the award-winning Japanese restaurant, "Kuriya Dining".
Rating: 3.8/5
My two cents:
Sumiya's retro-chic interior is dressed mostly in dark hues of grey and wood, brightened with a feature wall covered in vintage vinyl record covers. The freshest catches from the ocean are neatly displayed on a bed of crushed ice in a glass counter, behind which chefs tend to the charcoal grills.
The setting is ideal for business luncheons and intimate gatherings, with flexible dividers partition off private dining areas for groups of 6, 18 or 30 people.
What I like about Sumiya is the active use of technology in their restaurant, such as the Electronic Circular Sake Dispenser which provided me with the option to taste several different bottles of sake. When I was getting my drink, I liked how I had total control of the amount dispensed, and there was no fuss and no waiting required as everything was self-service.
I have seen these circular dispensers popping up in several restaurants now and after this virgin attempt at the dispenser, I can't help but wish for all restaurants to feature such technology for convenience and ease.
A thing to note about the Circular Sake Dispenser, prices of the sake start from $2.20 for a tasting glass of Ichinokura Himezen Sweet, a delicate rice wine makes a great aperitif. Sake newbies are encouraged to try the Kuriya Original Sake ($4.50/$13.50/$26.80), an original premium "house sake" made from 100% superior grade Yamadanishiki rice — which yields a subtle fragrance and soft pleasant taste.
As for the food-wise, my favourite picks would be:
Here's a tip: when ordering the "Ryoshi Mushi", pick the soup broth made of soy sauce + miso-base with garlic and chilli. IT IS SUPER SUPER GOOD!!!!!!!
Note: This post was kindly sponsored by Sumiya Japanese Restaurant and Orginally Us.
3 Temasek Boulevard, Suntec City, North Wing
#03-332/333, Singapore 038983
Contact: (+65) 6235 1816
Website: http://sumiya.com.sg
Opening hours: Mon - Sun (11.30am to 3pm; 5.30pm to 10pm)
Nearest MRT: City Hall, Esplanade, Promenade
Since the opening of its second outlet at Suntec City, Sumiya Japanese Restaurant has stood out from amongst its competitors through the claim in title of being the first Irori Genshiyaki in Singapore.
Irori Genshiyaki is Japan's ancient style of grilling over charcoal flame. Fish on skewers are vertically placed over a charcoal bed (Irori) and grilled slowly. This ancient method is in fact the best way to enjoy the produce of Mother Earth.
Other than irori genshiyaki, Sumiya is also pleased to introduce their "Fish-Drying Machine" — which would help to further heighten the flavour and enjoyment of quality fish — and "Circular Sake Dispenser" that is the first of its kind in Singapore.
The Electronic Circular Sake Dispenser boasts 16 different varieties of Japanese fermented rice wine — ranging from lighter easy-to-drink brews to premium (more full bodied) varieties — all of which complements the wholesome array of air-flown fish, charcoal-grilled seafood, kushiyaki (grilled skewers), soups and rice bowls.
To work with the dispenser, customers insert a post-paid card into the machine and select their preferred sake to be meted out based on their desired portion: tasting (20ml), half (60ml), or full (120ml). This allows the customers to have flexibility and opportunity to sample several sakes without burning a hole in their pocket!
Japanese sweet potato skewer ($4.80)
Fatty Kurobuta pork skewer grilled with salt ($5.00)
Minced chicken ball skewer grilled with teriyaki sauce ($5.80)
"Kushiyaki" is a grilled skewer of either pork, chicken, beef, fish or vegetable. The crowd favourites at Sumiya are the Japanese Wagyu Beef Skewer ($13.80), Minced Chicken Ball Skewer ($5.80), Fatty Kurobuta Pork Skewer ($5) and the classic Japanese Sweet Potato Skewer ($4.80).
The more adventurous people can opt for the Bluefin tuna skewers featuring rare parts like Diaphragms ($4.80) and Cheek Meat ($8.80).
"Char-grilled dried Saba (Mackerel) with salt"
Dried fish has been an evergreen favourite among the Japanese for thousands of years and Sumiya is proud to introduce this age-old delicacy in Singapore with the help of a special fish-drying machine.
Controlled at 30 degrees celsius, the machine emits heat that replicates the warmth of sun rays and this effects intensifies the natural flavour of the dish. Diners can select from a daily-changing variety of freshly-imported fish, have it dried with a proprietary marinade and cooked irori genshiyaki style.
"Air-flown Japanese Fish Irori Genshiyaki"
Only at Sumiya, a particular ancient Japanese style of charcoal grilling "Irori Genshiyaki" is used and the cooking method is favoured for its ability to create a tantalising, smoky char on any ingredient's exterior while retaining its succulence and natural juices within.
The process takes 20 to 40 minutes, depending on the size of the fish and results in evenly crisp skin and moist, tender flesh.
"Air-flown Japanese Fish Irori Genshiyaki"
"Traditional Japanese rice dish cooked in an iron pot"
"Fisherman-style steamed assorted seafood with special soy sauce & miso-base soup with garlic and chilli served in a can"
The restaurant's signature "Can Can Mushi", also known as Ryoshi Mushi, is an innovative hotpot of sorts inspired by the way Japanese fishermen cook freshly-caught seafood in a tin can on the boat or on shore.
At Sumiya, a special aluminium tin is filled with broth and various types of seafood is heated over a table-top stove.
Customers can pick from three soup bases: original clear broth, tom yum soup, and soy sauce + miso-base soup with garlic and chilli. For the seafood, there is a choice between oysters only or an assortment of seafood which usually comprises of prawns, clams, oysters and a Fish of the Day.
"Watermelon, rock melon, mango, sago, matcha ice cream and sweetened red bean paste bask in a coconut-base soup served in an original ice bowl"
With only 15 precious servings available each day, a pre-order of Sumiya Tropical Dessert is advised. This refreshing spectacle for both the eyes and taste buds is a sweet memorable ending to any meal.
Sumiya's menu was specially created by Master Chef Naoki Tsuzuki, who is also the executive chef for the award-winning Japanese restaurant, "Kuriya Dining".
Rating: 3.8/5
My two cents:
Sumiya's retro-chic interior is dressed mostly in dark hues of grey and wood, brightened with a feature wall covered in vintage vinyl record covers. The freshest catches from the ocean are neatly displayed on a bed of crushed ice in a glass counter, behind which chefs tend to the charcoal grills.
The setting is ideal for business luncheons and intimate gatherings, with flexible dividers partition off private dining areas for groups of 6, 18 or 30 people.
What I like about Sumiya is the active use of technology in their restaurant, such as the Electronic Circular Sake Dispenser which provided me with the option to taste several different bottles of sake. When I was getting my drink, I liked how I had total control of the amount dispensed, and there was no fuss and no waiting required as everything was self-service.
I have seen these circular dispensers popping up in several restaurants now and after this virgin attempt at the dispenser, I can't help but wish for all restaurants to feature such technology for convenience and ease.
A thing to note about the Circular Sake Dispenser, prices of the sake start from $2.20 for a tasting glass of Ichinokura Himezen Sweet, a delicate rice wine makes a great aperitif. Sake newbies are encouraged to try the Kuriya Original Sake ($4.50/$13.50/$26.80), an original premium "house sake" made from 100% superior grade Yamadanishiki rice — which yields a subtle fragrance and soft pleasant taste.
As for the food-wise, my favourite picks would be:
- Fatty Kurobuta Pork Skewer Grilled with Salt, $5.00
- Homemade Dried Saba (Mackerel) cooked Irori Genshiyaki style with salt, Open Price
- Ryoshi Mushi of the Day, Open Price **HIGHLY RECOMMENDED!**
Here's a tip: when ordering the "Ryoshi Mushi", pick the soup broth made of soy sauce + miso-base with garlic and chilli. IT IS SUPER SUPER GOOD!!!!!!!
Note: This post was kindly sponsored by Sumiya Japanese Restaurant and Orginally Us.
