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Telephone
6235 1816
Introduction
Irori Genshiyaki is Japan's ancient style of grilling over charcoal flame. Fish on skewers are vertically placed over an irori (charcoal bed) and grilled slowly. This grilling method keeps the surface of the fish crispy while retaining the succulence of the meat inside.
Alternatively, try their Home-made Dried Fish which is made using a special Japanese fish drying machine that emits heat similar to natural sunlight. The fish is marinated with Sumiya’s special sauce and dried slowly to enhance its taste.
Featuring the first-in-Singapore circular Sake dispenser, Sumiya @ Suntec City offers more than 30 kinds of sake in tasting portions. Discover, appreciate and enjoy different kinds of sake in a whole new sake drinking experience.
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Opening Hours
Today
11:30 - 15:00
17:30 - 22:00
Mon - Sun
11:30 - 15:00
17:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
RELATED ARTICLES
"Sumiya" is literally translated as charcoal house.Sumiya Charcoal Grill Izakaya second outlet at Suntec City Mall, Sky Garden has a special grill counter and the first in Singapore Irori Genshiyaki.Irori Genshiyaki is an ancient Japanese style of charcoal grilling fish.My purpose of visiting this outlet is to have a different dining experience. I wanted to savour the grilled fish. The highlight of the restaurant is to watch the chef preparing the grilled fish as the diner walked into the restaurant.As I entered the restaurant I was greeted by the attentive friendly Restaurant Manager.She knew my purpose of my lunch visit and immediately recommended the season fish and rice set priced $46.00++I walked across to the seafood counter to pick my the "Choice of the Day".I was recommended the seasonal Tamori (grunt) fish.The fresh wholesome Tamori was fitted on the metal skewers, vertically placed over an irori (charcoal bed) and slowly grilled to perfection for about 15 minutes.This method of grilling keeps the surface of the fish crispy while retaining the succulence of the meat inside.The set menu served with a bowl of Edamame, salad combination, miso soup, white rice, Japanese pickles, seaweed paste and a Chef Choice dish.A plate of extremely fresh boiled Edamame served as a Starter.The whole grilled Tamori (grunt) fish was finally served after waiting for about twenty minutes.The fish meat is light flavoured with a noticable fat layer between the skin and the fish meat which provided a hint of sweetness. The white meat was light, easy to taste and has a delicate texture. The bowl of Nori Tsukudani (seaweed paste) goes well with the bowl of white rice. The paste has a strong, salty konbu flavour.The taste of the Miso Soup was just right for my palate. Not too salty with a generous amount of added seaweed and thinly sliced beancurd. Topped with chopped scallions.The salad dish was refreshing with a combination of ingredients such as thinly sliced lotus roots, sweet corns, lettuce and sliced cherry tomatoes.The side fish dish is subjected to change, depending on the Chef's selection.Today, I was served with salted Salmon cubes. I find the side dish a bit too salty for my palate.The Green Tea Mochi was served a dessert.A perfect balance of green tea to rice gel dough.Served cold and has to be eaten immediately.For Sake diners, this outlet has a circular Sake dispenser offering more than thirty variety of sake. Unfortunately, I dont drink Sake.Free refill of Japanese rice and miso soup is available for all set menu.A wondering dining experience with friendly serving staff.
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