Sumiya @ Suntec City: of sake dispensers and table-cooked rice

I remember the first time I visited the Suntec City branch of Sumiya (read my previous post here) - all eyes lit up when we spotted the gleaming elephant in the room. A spotless temperature controlled Sake dispenser that taps 16 different varieties of Japanese fermented rice wines from taps at the command of a key card - a seemingly illustrious process up til the bill shows its associated tabs afterwards. But for now, let's dine with no care for consequence, shall we?

After a quick tour of the room, the Irori Genshiyaki and dehydrator boasting tales of its massive efforts to create our dinner tonight, we sit down to some light grlled starters of Minced Chicken Ball skewers ($5.80) , Kurobuta Pork Skewer  ($5) and Japanese Sweet Potato ($4.80). All of which have been painstakingly cooked in an upright position to ensure a beautiful charred exterior sans the overcooked interiors. I pledge my allegiance to the kurobuta pork skewer, it's chewy edge complimented with smoky fatty bits definitely a joy to eat with a squeeze of lemon.

New to the menu, the Seared chicken and Veggie Collagen Hot Pot ($32.80, promo price $14.80) coagulates with spontaneity into a pool of gelatine on the surface when not heated. Not sold entirely (yet) on the beauty and nourishing benefits of indulging in such collagen hot pots; I for one, was bought over by flavor - the magical collision of perfectly seared chicken pieces and tasty broth working its magic on me. Dunk some accompanying ramen noodles into the hotpot and you've got a all-in-one comfort meal.

A slew of char-grilled fish descends on the table. Each with long sticks plunged vertically through the fish to ensures an upright cooking position. Strangely enough, some of the protein were slightly overcooked despite the claims that the Irori Genshiyaki method of grilling would ensure that moisture gets locked into the fish. Between the Bluefin Tuna collar, Dried Saba (Mackerel) and Kodai (sea bream), my least favourite had to be the collar - it's usually oily innards impended by dried flaky flesh. 

Feeling slightly disappointed, the Kamameshi or table-cooked rice lifted the spirits by miles. Oyster Kamameshi ($23.80) pleads you to get well acquainted with its steamy personality. Cooked traditionally in an iron pot, the oyster kamameshi arrives in a smokescreen of hot vapor, the unctuous oysters plump and doused in a sluice of Japanese dressing are mighty fine when eaten with the soft leeks and accompanying tobiko. Others worth a shot are the Grilled Eel Kamameshi ($24.80) and the Snow crab Kamameshi.

Mandatory when at Sumiya is their signature hot pot dish - Ryoshi Mushi (8 pcs, $32). My favourite soup base amongst the 3, original, tom yum soup and soya sauce & miso-base soup with garlic and chilli is the latter, Earthy, intensely salty, spicy and everything in between; this soup will have you slurping continually. The dish thrills with its myriad amount of seafood. One note, make sure to remove the oysters and fish first to prevent overcooking. 

Sumiya Suntec, unlike its contradictory older yet more casual sister restaurant set in Orchard Central pleases the sophisticated diners who are on a hunt for quality produce with a side swishing of booze to rally the night. Come here for their new Kamemeshi rice as well as ryoshi mushi and you won't be disappointed.

Sumiya Suntec City
3 Temasek Boulevard
North Wing
t: 6235 1816

Operating Hours:
Daily: 11 30am - 3pm;  5 30pm - 10pm

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