Sumiya also means 'Charcoal House' in Japanese has recently opened their second branch at Suntec City, with three first-in-Singapore technologies. Since opening it's first outlet at Orchard Central in 2014, Sumiya has established itself as a respected purveyor of Japanese seafood and charcoal-grilled food.
Sumiya is pleased to pioneer in Singapore two outlet-exclusive treatments to further heighten the flavour and enjoyment of quality fish - a fish drying machine and irori genshiyaki (an ancient Japanese style of charcoal-grilling fish). Only at Sumiya Suntec City, this entails skewering whole fish or selected fish parts and slow-grilling them vertically around a stack of smouldering charcoal.
Also the first of it's kind in Singapore is a circular enomatic sake dispenser, which boasts 16 different types of sake ranging from lighter, easy-to-drink brews to premium, more full-bodied varieties.
To work the dispenser, simply insert a post-paid into the machine and select your preferred sake in different portion. This allows flexibility and the opportunity to sample several sakes without breaking the bank.
Select your preferred sake then pick the quantity of 20/60/120ml by touching and holding the button to serve sake into your glass. Every sake is tagged with description. Prices start from $2.20 for a tasting glass of Ichinokura Himezen Sweet. Sake newbies are encouraged to try the Kuriya Original Sake.
After selecting my sake, we started off the meal with Garden Salad $14.80. Assorted greens, crab stick, flying fish roe and potato salad; served with yuzu soy sauce or creamy sesame dressing. Nothing out of the world unless you need your greens fix, this is for you.
A simpler way to enjoy seafood at Sumiya is to order it isoyaki-style. This huge Fresh Hotate (Scallop) $11.80 each is doused in a house-made soy sauce-dashi broth and grilled in their shells over charcoal. Other options such as Abalone Isoyaki $15.80 and Oyster Isoyaki $4.80.
Freshness is the key in Japanese cuisine, especially when it comes to sashimi and Sumiya prides itself on serving only the utmost quality. The Bluefin Tuna Mixed Cube Sashimi $48 features chunky cubes of ootoro (fatty tuna belly), chutoro (medium fat tuna) and akami (lean tuna) sashimi.
A particular ancient Japanese style of charcoal-grilling called 'irori genshiyaki is used. The process takes 20 to 40 minutes, depending on the size of the fish, this results in crisp skin and moist, tender flesh.
One of the best showcases of this cooking method is the Grilled Yellowtail Collar with Salt $20.80, the sweetness of the fish is enhanced with a simple seasoning of salt.
Prices range from $10 for small grilled semi-dried tuna tail to $48 for a whole grilled semi-dried kinki fish (rock fish), market rates apply for daily catches which are air-flown in twice or thrice a week from Osaka, Japan.
Perfect bowl of Japanese rice grains to complement.
Sumiya's signature "Can Can Mushi" also known as Ryoshi Mushi, an innovative hotpot of sorts inspired by the way Japanese fisherman cook freshly-caught seafood in a tin on the boat. Choose between Hiroshima Oysters Ryoshi Mushi (8 pcs) $32 or an assorted of seafood in Today's Chef's Ryoshi Mushi (Open price) which usually comprises prawns, clams, oysters and a fish of the day.
Moving on to desserts, also one of my favorite. Here's Pumpkin-filled Karinto Manju with Matcha Ice Cream $8.80, crispy deep-fried Japanese cake stuffed with pumpkin, served with green tea ice cream and sweet red bean paste. Being a matcha and red bean lover, this is heaven.
Next we had the Mango & Yoghurt with Matcha Ice Cream $8.80, sweet chunks of mango and green tea ice cream in creamy yoghurt served in martini glass. Pretty decent in the overall taste.
With only 15 precious servings available each day, a pre-order of Sumiya's Tropical Dessert $18.80 is advised. Comprising a hand-carved ice bowl in which cubes of mango, watermelon and rock melon, sago, green tea ice cream and sweetened red bean paste bask in a pool of coconut milk sauce. This refreshing dish is delightful for both the eyes and taste buds!
A unique dining concept here at Sumiya especially the outlet at Suntec City, a circle enomatic sake dispenser as well as special cooking method, irori genshiyaki. Contemporary and classy, the setting at Suntec City is ideal for business luncheons and intimate gatherings. If you're looking for the freshest Japanese seafood and sashimi, alongside with Sake - Sumiya is definitely the one for you.
Sumiya Charcoal Grill Izakaya
Suntec City (Sky Garden, North Wing, Tower 2)
#03-332/333
Singapore 038983
Tel: 6235 1816
Opening Hours: Lunch: 1130am-3pm
Dinner: 530pm-10pm
*This was an invited media tasting.
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