Eat At Seven – Sushi, Warayaki, Yakiniku & Café all in Suntec City Sky Garden!

Located at level three of Suntec City’s newest Sky Garden, Eat At Seven is home to seven of Japan’s top food specialist concepts as well as restaurants. Offering the best of what Japan has to offer all in one place, each restaurant boasts a strong reputation — Japanese willingly queue for hours just to savour the cuisines. They have currently unveiled a sushi restaurant, warayaki izakaya, beef yakiniku and café. Here are some of the dishes that we have tried!

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MAGURO-DONYA MIURA-MISAKI-KOU SUSHI & DINING
Unit: #03-314
Tel: 6684 5054
Operating hours: 11.30am to 10pm
Facebook: https://www.facebook.com/MiuraMisakiKouSushiAndDiningSG

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In Japan, the average queue time to get into this restaurant is more than an hour. MAGURO-DONYA MIURA-MISAKI-KOU SUSHI & DINING is regarded as one of the most renowned maguro (tuna) and sashimi wholesalers in Japan. The name is such a mouthful. To help you with it, it means Misaki Port in Miura, Kanagawa Prefecture where the restaurant imports its fish. Being a tuna specialist, you can get to taste the same quality of maguro and sashimi that rival those served in the best restaurants in Japan.

Headed by Chef Shuji Sawada, the main restaurants in Japan operates at Yokohama, Tokyo (Akihabara), Kanagawa (Shin-Yokohama) and 15 other Kaiken Sushi stores in Japan. Misaki Megumi Saisan supplies Maguro and fresh fishes from Miura Misaki harbour, a landmark of Japan where fantastic maguro abounds all year round. The establishment has its own fleet of fishing trawlers and hence is able to curate the freshest maguro and sashimi from around the world and fly them directly to Singapore via ANA air freight.

A great master of maguro is on deck to cull high-quality tuna from the catch. The chefs will then practise shinkei-jime, which is the Japanese’s tradition of inserting a spike into the hind brain and destroying the spinal cord. Doing so would stop the production of lactic acid, and in turn the quality of the fish can be maintained.

To ensure absolute freshness, the restaurant employs a state-of the-art transport and freezing method, where the tuna is frozen at -60°C, the optimal temperature for preserving its freshness. Combined with air freight, they bring in the freshest and highest-quality sashimi such as maguro, salmon, swordfish and yellowtail. The bluefin here comes mostly from the Pacific Ocean.

We had some of the signature dishes including Three Cuts of Hon Maguro Sashimi ($39) served on crushed ice which consists of Otoro (Belly), Chutoro (Bottom Loin) and Akami (Top Loin). The slices are massive and the akami is the best I have tasted so far. The otoro is creamy and doesn’t have any metallic taste. If you would like a bigger variety, go for Five Cuts Hon Maguro Sashimi ($49) which features five parts of Blue Fin Maguro —Akami (Top Loin); Chutoro (Bottom Loin); Otoro (Belly); Kamatoro (Cheek); and Mekajiki (Swordfish). Sushi fans can go for Five Cut of Hon Maguro Nigiri Sushi ($35).

Hon Maguro Hikkaki Gunkan ($12) is a huge tuna sushi that looks like a battleship (Gunkan means a battleship in Japanese). The tuna belly scrapings are perched on two rice balls, making the gunkan resemble one large leap of otoro atop a mountain. The best way to savour this is to split the battleship sushi with your partner, add some wasabi and shoyu and enjoy it together.

If you prefer something cooked, go for the Grilled Maguro Kama ($34), which is the cheek of the maguro. The flesh is soft and smooth! oh yes, for people working in Suntec, do try their Hon Maguro Megumi Trio Lunch Set ($79). The lunch set showcases three parts of the Hon Maguro —Hon Maguro Akami Sashimi (Top Loin); Chutoro Steak (Seared Bottom Loin); and Kama Yakimono (Grilled Cheek). The trio will each be prepared using different culinary styles and presented as well as plated differently.

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NikuNoHi
Unit: #03-316
Tel: 6837 0263
Operating hours: 11am to 10.30pm
Facebook: https://www.facebook.com/NikunohiSG

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NikuNoHi’s flagship store is in Tokyo and this is its first and only overseas branch. In Japan, the average queue time to get into this restaurant is 30 minutes. The restaurant is helmed by Chef Kensuke Sakai.

With a great selection of authentic roast beef and premium meats, this is a mecca for carnivorous eaters. The meats they bring in are a cut above the rest and patrons can select many different parts of the cow in one seating. Its secret ingredient is the east-meets-west marinade, which is used to enliven all its Yakiniku meats. Yakiniku is a Japanese culinary style of cooking small chunks of meat and vegetables on hot plate.

Each table at the restaurant is fitted with a hot plate. Patrons can huddle together and grill the meats themselves; or, upon request, the chefs will also help to grill the meats.

The must-try dishes include Premium Rare Plate (150g, S$48), which showcases three choices of beef parts. The Tomo Sankaku (Tri-tip) is the best part of lean meat thanks to its wonderful marbling. Kainomi (bottom flap) is the part of the flank breast that boasts a thick sweet layer of fat.

Other marquee highlights include Chateaubriand (100g, $$50), which features the best part of the beef fillet; and Japanese Wagyu Sirloin (100g, S$42.50), a perennial favourite.

Apart from the yakiniku menu, the restaurant also serves a range of tapas which are made by an Italian cuisine chef. They include Ahijo and trippa al pomodro, which is made with beef guts. Vegetable lovers can also tuck into the seasonal vegetable salad, which is tossed with olive oil and balsamic vinegar sauce. Another crunchy offering is kimchi, or spicy vegetable pickles.

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Nigiro Café
Unit: #03-315
Tel: 6238 1669
Operating hours: 11am to 10.30pm
Facebook: https://www.facebook.com/nigirocafesingapore

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Nigiro is ‘origin’ spelt backwards and this is fitting as it is the very first café concept by Chef Kensuke Sakai, who holds the title of having been the youngest challenger —at age 26— to compete on Iron Chef, a famous TV culinary competition in Japan. The café specialises in Japanese-Italian cuisines, which are loved by many Japanese and Singaporeans.

The signature dishes here include Grilled Prawn NIGIRO Caesar Salad ($9.50 for half portion/ $20 for full portion). Enlivening the crunchy leaves are grilled prawns and poached eggs. This is Nigiro’s world famous Caesar salad! Hanako, a Japanese biweekly magazine, touts the restaurant’s Caesar salad as the best by a foreigner choice.

Another worth trying dish is NIGIRO Hamburg Steak ($24) using Nigiro’s home-made secret recipe Hamburg steak served with original sauce. Cheese and pasta lover will love Short Pasta Melanzane ($19). This pasta is cooked with eggplant and also three kinds of cheese. It is then soused in tomato sauce to achieve the perfect taste. Don’t forget to pair your dinner with Oolong Rose Raspberry Tea ($7).

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ENBU
Unit: #03-307
Tel: 6268 8043
Operating hours: 11am to 11pm
Facebook: www.facebook.com/enbusingapore

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With a meaning that translates to “Dance of Flame”, ENBU offers a dining experience that perfectly complements Singapore’s exciting dining scene. The restaurant’s calling card is grilling with straws and charcoal grill, which lend a wonderful smoky fragrance to its wide array of fresh and exquisite cuisines.

Warayaki izakaya is a traditional cooking method that has its roots in Shikoku, Kochi prefecture. Chef Tatsunori Yara is the head chef, and he has combined traditional cooking methods with a new-style izakaya presentation to create a true and exciting Japanese izakaya taste. WARAYAKI Chicken ($14) has got the smoky fragrance in the meat while keeping the meat juices intact. Pairing with their spring onion sauce, it was a mix of spicy, savoury and sweetness, very similar to Ssamjang that was served in Korean BBQ restaurants.

Something instagram worthy is Jilase Tsukune ($13) which is essentially chicken meatball with onsen egg. Another worthy trying dish is Deep Fried Tofu With Uni Sauce ($13) which is so simple yet so sinful. The tofu is so silky smooth with crispy batter. The uni sauce just makes this even better!

Local patrons can also quaff Coedo’s line-up of exquisite craft beers in Singapore for the very first time. The Coedo Craft Beer White (350ml, $15) is a wheat beer that boasts fruity notes as well as the sweet aromas of the wheat. The Coedo Craft Beer Ruri (350ml, $15) has a soft, white head that complements almost any dish. The rich flavours and hoppy bitterness go light on one’s taste buds.

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Eat At Seven

Address: 3 Temasek Boulevard, Suntec City Sky Garden Level 3, Singapore 038983
Facebook: https://www.facebook.com/eatat7/

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