Sumiya Suntec City – 3 Technologies Under One Roof For Sake & Charcoal Grilled Food Lovers

Increasingly, many F&B outlets are using technologies to improve the ordering process and efficiency to elevate the dining experience of the customers. For example, many Japanese restaurants utilise iPad menu, automated ordering system and even fast food giants like Macdonald’s uses ordering kiosks for diners to customize their burgers conveniently. Such innovative technologies and solutions are definitely here to stay in the long run.

The retro-chic interior of Sumiya Suntec City.

Sake Dispenser at Sumiya

Taking centre-stage at Sumiya near the front entrance is this circular, temperature-controlled Sake Dispenser from Italy and the only one in Singapore so far to offer an unique sake connoisseur experience. The second of such innovative Sake Dispenser in the world is in Hong Kong.

The Sake Dispenser boasts 16 different varieties of Japanese fermented rice wine, including seasonal selections (the current seasonal selections are the autumn sakes), to complement the wide array of fresh sashimi, charcoal-grilled seafood, Kushiyaki (grilled skewers) and rice bowls in Sumiya.

The friendly sake sommelier recommends swirling the contents in the glass and smell the aroma first before tasting the sake, just like wine. The sake varieties ranges from sweet, easy-to-drink brews to more full-bodied varieties.

Customers only need to insert a post-paid card into the machine, place the glass at the dispenser and select their preferred sake to be dispensed in quantities of either 20 ml, 60 ml or 120 ml portion.

This allowed convenience and flexibility in trying out various sake varieties without costing a bomb, as the lowest price starts from $2.20 for a 20 ml tasting glass of the Ichinokura Himezen Sweet, a delicate rice wine that makes an excellent aperitif.

Benefits of Charcoal Fire

Charcoal fire helps to seal the essence of the food, making it crispy on the outside and succulent on the inside.

The infrared rays emitted from the charcoal distribute heat evenly and the charcoal’s minerals and smoke are also absorbed by the food to enhance its natural flavour.

Fish-drying machine & Irori Genshiyaki

Sumiya, which means charcoal (sumi) and house (ya), specializes in charcoal-grilled items and fresh Japanese seafood are air flown into Singapore 2-3 times a week.

The second technology employed in Sumiya is this special fish-drying machine that emits heat to sun-dry the fish at a controlled temperature of 30 Degrees Celsius for 2 hours, thus enhancing the natural flavour of the fish.

The sun-dried fish will then be subjected to charcoal grilling (third technology). Irori Genshiyaki is an ancient Japanese method of grilling food over a charcoal flame. Interestingly, fish on skewers are placed vertically over pieces of smouldering charcoal on an irori (charcoal bed) and grilled slowly.

This method of grilling creates a smoky and evenly charred exterior while retaining the natural juices of the meat to keep it succulent.

Grilled Skewers of pork, chicken, beef, fish & vegetables (Kushiyaki)

We had the fatty Kurobuta Pork Skewer grilled with salt ($5), the Minced Chicken Ball Skewer grilled with teriyaki sauce ($5.80) and the Japanese Sweet Potato Skewer ($4.80).

My favourite has to be the Minced Chicken Ball Skewer grilled with teriyaki sauce as there are soft chicken bones inside the juicy teriyaki-glazed chicken thigh meat, which provided the extra crunch in every bite.

Homemade Dried Fish Irori Genshiyaki

The char-grilled Dried Saba (Mackerel) with salt (open price).

[New Dish] Seared Chicken & Veggie Collagen Hot Pot| $14.80 Promotional Price (Usual Price: $32.80)

I would definitely return to try this dish again at the current promotional price, as it is really value for money for this “Beauty-in-a-pot”, which is so full of collagen goodness and tender chicken meat.

We also added vegetables and chilled White Radish Soba (Japanese buckwheat noodle with crunchy shredded white radish, $11.80) into the pot and the soba had a firm and chewy texture which I enjoyed.

Air-flown Japanese Fish Irori Genshiyaki

The char-grilled small Kodai (Sea Bream, $16.80).

Grilled Yellow Tail Collar with Salt (20.80).

The fish flavour was enhanced by the sun-drying and charcoal grilling technologies and the meat tasted really sweet and moist, which was accentuated by a simple seasoning of salt.

Today’s Chef’s Ryoshi Mushi | Open Price

This is a must-order signature hot pot dish with fresh ingredients in a special soy sauce and miso-based soup with garlic and chilli. This dish is inspired by Japanese fishermen cooking freshly caught fish and seafood in a tin can on the boat or on shore.

Diners can choose between the Hiroshima Oyster Ryoshi Mushi (8 pcs, $32) or an assortment of seafood in Today’s Chef’s Ryoshi Mushi, which usually consists of a fish of the day, prawns, clams and oysters.

This assortment of fresh seafood in an addictive spicy broth contained in an aluminium tin is definitely the highlight of the day for me.

[New Dish] Kamameshi Rice (Table-cooked rice)

The Zuwai Gani Kamameshi (Snow Crab).

Kamameshi or table-cooked rice, is a traditional Japanese rice dish cooked in an iron pot. Currently, the Oyster Kamameshi and Grilled Eel Kamameshi are having a promotion at $23.80 and $24.80, respectively.

The delicious Ikura Roe complements the table-cooked rice beautifully.

Sumiya Tropical Dessert | $18.80

We ended our dinner with an exquisite looking dessert, the Sumiya Tropical Dessert, which is limited to only 15 sets daily, so a pre-order would be advised.

This beautifully hand-carved ice bowl containing matcha ice cream, cubes of mango, watermelon, rock melon, sago and sweet azuki bean paste in coconut milk sauce, is indeed a feast for the eyes and taste buds.

If you look carefully into the ice bowl, you will see 3 colours of seaweed (red, white and green) embedded in it. I truly marveled at the creativity and spirit of excellence in Japanese people.

Sumiya’s menu is specially curated by Master Chef Naoki Tsuzuki of the award-winning Kuriya Dining, who also leads the culinary team at Suntec City.

Although a little pricey, if you can look past that factor, I think the Japanese food here are really premium and one of the best I have tasted. The culinary concepts are also innovative to bring an extraordinary dining experience to their customers.

Sumiya Suntec City