Japanese food lovers, pay attention. There’s a huge new Japanese F&B complex that has just opened in Suntec City. Eat at Seven ropes in seven different Japanese tenants, many of which are new to Singapore, under one gargantuan 14,000 sq ft roof. Only four of the seven outlets are currently open, but it should be enough to keep you busy for now.
For sushi and sashimi
First off, you’ll find the tongue twisting Maguro-Donya Miura-Misaki-Kou Sushi & Dining, which specializes in fresh sashimi, especially maguro tuna, salmon, swordfish and yellowtail from the Misura Misaki harbor. They’ve got restaurants in Yokohama, Tokyo and Kanagawa, but this is the Japanese chain’s first foray overseas—with dishes of grilled magura kama and a trio of hon maguro sashimi.
First off, you’ll find the tongue twisting Maguro-Donya Miura-Misaki-Kou Sushi & Dining, which specializes in fresh sashimi, especially maguro tuna, salmon, swordfish and yellowtail from the Misura Misaki harbor. They’ve got restaurants in Yokohama, Tokyo and Kanagawa, but this is the Japanese chain’s first foray overseas—with dishes of grilled magura kama and a trio of hon maguro sashimi.
For beef galore
With NikuNoHi, a yakiniku restaurant that imports the special black-haired kuroge wagyu beef, meat lovers are in for a treat. For DIY cookers out there, each table comes with a hot plate where you can sizzle your meat to whatever doneness you prefer. Must-try beef parts include Tomo Sankaku tri-tip, Kainomi bottom flap flank breast and the signature Chateaubriand beef fillet (though we’re not quite sure why a French steak is on the menu). If you can’t decide, there’s also the premium rare plate with assorted cuts.
With NikuNoHi, a yakiniku restaurant that imports the special black-haired kuroge wagyu beef, meat lovers are in for a treat. For DIY cookers out there, each table comes with a hot plate where you can sizzle your meat to whatever doneness you prefer. Must-try beef parts include Tomo Sankaku tri-tip, Kainomi bottom flap flank breast and the signature Chateaubriand beef fillet (though we’re not quite sure why a French steak is on the menu). If you can’t decide, there’s also the premium rare plate with assorted cuts.
For Japanese-Western fusion
Nigiro Cafe is a Tokyo-based cafe that fuses Japanese flavors with Italian and French cooking. While the fusion cuisine isn’t anything new, the chef behind the concept, Kensuke Sakai, is the youngest Japanese Iron Chef competitor. He’s been touted as the creator of the best Caesar salad in Tokyo—a dish that includes grilled shrimp and generously sliced parmesan—as well as eggs benedict and deux fromage cake.
For izakaya fare
Tapas bars aren’t the only trendy small plates in town. With this warayaki-style izakaya, you’ll get small plates of straw- and charcoal-grilled morsels, too. Enbu is a cozy izakaya pushing out smoky dishes of straw-burned chicken leg and roasted beef tenderloin, as well as charcoal-grilled buttery scallops in-shell and chicken balls with teriyaki sauce. No izakaya experience is complete without beer or sake and this place has got a list of craft brews by Hitachino and Coedo.
Tapas bars aren’t the only trendy small plates in town. With this warayaki-style izakaya, you’ll get small plates of straw- and charcoal-grilled morsels, too. Enbu is a cozy izakaya pushing out smoky dishes of straw-burned chicken leg and roasted beef tenderloin, as well as charcoal-grilled buttery scallops in-shell and chicken balls with teriyaki sauce. No izakaya experience is complete without beer or sake and this place has got a list of craft brews by Hitachino and Coedo.
