Sundubu, a type of Korean stew with tofu and an assortment of ingredients like chicken, beef and clams, may not be a Japanese dish, but it has quite a following in Japan. With 35 outlets across the country, Tokyo Sundubu makes its debut here at Suntec City’s Eat At Seven, offering diners over 23 collagen-infused variations. The restaurant is known for its premium, handmade tofu and the savory-spicy broth boiled with tategi, a red pepper condiment.
