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開飯介紹
ENBU is the first ever warayaki and charcoal grilled izakaya in Singapore. It is one of the seven concepts launched at Eat At Seven, and Enbu specialises in Warayaki izakaya, a traditional Japanese cooking method that is based on grilling the food with straws and charcoal grill.
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營業時間
星期一至日
11:00 - 00:30
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相關文章
Eat At Seven is a brand new concept in the recently revamped Suntec City Mall. It houses seven different Japanese dining concepts under one roof at the Sky Garden area of Suntec City Mall. The first to open restaurant is ENBU, which is opened by Customers Delight Co., Ltd. and TOMO group. The restaurant offers Warayaki-Ya style Izakaya cuisine. The restaurant overlooks the pond and has a nice view of the sky garden. The place was decorated in black tones, with a well stocked bar. There was no hardcopy of menu. Order was taken through iPad and submitted by oneself.Jikasei Tsukune Don ($17.50++)Enbu Homemade Minced Chicken Patty Grilled with Teriyaki Sauce, Approximately waiting time is 10-15 minutes.Currently there was a 1 for 1 promotion using JCB credit card until 30 April 2016. The rice dish was served with a bowl of miso soup. I like that the egg yolk broke easily and flowed out smoothly, which added an additional smoothness of coating to the juicy chicken patty. Although the chicken patty was grilled with teriyaki sauce, the sauce was not as sweet as I thought it would be.Aburi Salmon Sushi ($15++)Torched Salmon Pressed Sushi with MayonnaiseWhen the dish was served, I was surprised by the huge chunk of rice. It was covered with a rich layer of creamy sauce on top. Tasted quite sinfully rich.Overall the food was delicious, although there was a bit too much rice. Service was great too with the staffs checking on us and updating us on the promotions available. The place was cooling and quiet with a nice view of the relaxing outside.
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Just last week, we were invited to enjoy a media preview of Enbu 炎舞, which is one of the 7 restaurants housed under Eat at Seven.Located at Suntec City's new Sky Garden, the 600-seater restaurant, the restaurant is home to 7 Japanese restaurants which has its own following in its homeland, which sees queues spanning hours just to savour its cuisine.Now, it has come to Singapore!Eat at Seven is an interesting concept by ANA Trading, Tomo F&B Pte Ltd and Komars Group. ANA, being the top airline in Japan, has managed to inspire seven of the most popular food concepts in Japan to attempt entry into Singapore's vibrant food industry.Being very particular of every detail, they have paid special attention to all areas, even their cutlery used, which are specially made to accompany the dishes served to its patrons.We tried Enbu 炎舞 first, which is the first of the 7 restaurants to be launched. Enbu 炎舞 also literally translates to 'Dance of Flame', which plays true to their specialty of grilling with straws and charcoal grills.It is also Singapore's first Warayaki and Charcoal Grill Izakaya.Accessibility: Approx. 5 minutes walk from Promenade MRT Station / 8 minutes walk from City Hall MRT StationLet's Eat!Deep Fried Tofu with Uni Sauce ($12)This was one of my favourites for the night. The deep fried tofu was lovely, together with Uni sauce, and I really enjoyed the golden crispiness of the outer layer, deep fried to perfection.Taco Salad ($15)This will be how it'll be served, with the waiter dishing out the ingredients in front of you, topping it up with freshly grated cheese~ yums!If you want to do it yourself for the fun of it, it's possible too. Just let them know! Finished product:I enjoyed this dish, despite this is more of a western-asian fusion, rather than a Japanese dish. Bolognese lovers, you'll find this suiting for your tastebuds as it's taste is pretty similar, but with an added crunch from the corn bits.Smoked Salmon with Homemade Cheese Tofu ($12)The cheese tofu was a nice mix to the smoked salmon, but it was pretty standard and no hoo-ha over this for me.Jya Jya Men ($12)I was actually looking forward to this dish, as I was expecting something similar to either the Korean or Chinese Jjajjangmen. Unfortunately, this reminded me of dry lamian, and it was a tad too salty for my liking.Chicken Warayaki with Special Spring Onion Sauce ($12) / Katsuo Warayaki ($16)A smoky, deepset flavour is apparent as we munch on the juicy Chicken Warayaki and the Katsuo Warayaki, which most were impressed by as well. The Chicken Warayaki also came with a Korean gochujang dip for a mildly sweeter, spicy flavour.Sashimi Platter ($120)This was definitely the highlight of the night, with 7 types of fresh sashimi being flown in from Japan on the morning of the tasting! Omgee, it's just so fresh and so good. This is a portion for 4 pax, but honestly, I can finish this entire thing by myself. SERIOUSLY.For your reference of size... Ta-dah!Huge hor? The freshness is extremely worth its price!Here's the smaller portion (for 2 pax), which costs about half the price of the bigger one. I highly recommend this dish, remember to order this!Homemade Steamed Tofu ($12)I love steamed tofu, especially when the tofu was as smooth and soft as this one. The accompanying Japanese soy sauce however, should be added in with caution, as one can find this too salty for their liking. Oyster and Spinach Teppanyaki with Uni Sauce ($12)Another dish which I liked, the oysters with uni sauce! The uni sauce gave the oysters a saltier edge, and I liked how the flavours of this dish turned out.On a side note, local patrons can also choose from various exquisite craft beers, from wheaty beers like the Coedo Craft Beer White (350ml, $15), rich flavoured beers like Coedo Craft beer Ruri (350ml, $15) to the Suntory Kakubin Draft Highball (45ml, $10), a sweet blend of carbonated whisky and soda water, which most alcohol lovers would probably fall in love with.Other upcoming launches at Eat at Seven are three other food specialist concepts: Megumi, NikuNoHi and Nigiro Cafe.This was an invited media tasting and preview session.
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Enbu was the first of seven Japanese dining concepts byKomars Group ANA Trading, the retail arm of ALL NIPPON AIRWAYS (ANA) to makeits foray into the ever bustling F&B scene in Singapore. With an increasingappetite for Japanese cuisine, it was definitely a timely opportunity for bothrestauranteurs and diners alike.At Enbu, the Izakaya-restaurant took an alfrescoarea once occupied by the sky garden of Suntec City. Its outdoor spacesoffer a good respite for beer and Izakaya cuisine from the hustle and bustle ofthe Central Business District. Apart from the natural breeze, the high ceilingand warm lightings of the restaurant also made us feel at ease and comfortable. Special attention was also given to the tableware and cutleries, which were all speciallyimported from Japan.Like all Izakayas where alcohol takes centre stage,patrons can choose from a staggering line-up of exquisite craft beers, from thefruity Coedo Craft Beer White (350ml, $15) to the soft bitter Coedo Craft BeerRuri (350ml, $15), Sakes and a variety of Suntory highballs.Enbu specialises in Warayaki, a grilling style uniqueto Kochi prefecture in the Shikoku region of Japan. Resident chef TatsunoriYara, despite being an Okinawan native, is an expert in using straw to smoke and grillmeat. We had both the Chicken Warayaki with Special Spring Onion Sauce ($19)and the Katsuo Warayaki ($16). The chicken was succulent and the fragrance from the smoking of straw was strong and lingering, almost the same aftertaste you get fromdrinking aged whisky. The dish also came with lettuce, spring onions and KoreanGojujang sauce which gave it an interesting Korean twist.Like the Warayaki, the Taco Salad ($15) was an interesting dish adopted from Mexican cuisine. It was also playful as we hadthe chance of making our own salad. We were given glass bottles to shake the main ingredients before dressing the salad with guacamole meat sauce and grated cheese, placed into a friedspring roll skin bowl on top of generous servings of diced cabbage. The friedspring roll skin added an Asian texture into an otherwise ordinary Mexicandish.Other dishes were much less adventurous, like the HomemadeSteamed Tofu ($12), which was simply a bowl of steamed tofu with accompanyingcondiments such as the Japanese soy sauce and grated ginger. While the tofu tastedgood and was served in a pretty ceramic bowl, I thought it was on the pricierside. The Smoked Salmon with Homemade Cheese Tofu ($12) was also good thoughthe taste was somewhat anticipated and lacked originality.Uni was an recurring theme on the menu of Enbu. The DeepFried Tofu with Uni Sauce ($12) and the Oyster and Spinach Teppanyaki with UniSauce ($15) were amongst the crowd favourites. The uni dishes were slightly moresavoury than usual, presumably made that way to pair with the beer we wereserved.If you are thinking of ordering these dishes, I would suggest gettingalcoholic drinks to better accentuate their brine.My favourite of the night would be the Sashimi Platter ($60for 2). The Chutoro (medium fatty tuna) was perfect with its marbling of fats,and it melted onto my tongue before the oil of the fish filled my entire mouth.Equally excellent was their Hamachi (Japanese amberjack), the Katsuo (Skipjacktuna) and the huge dollop of Murasaki Uni. My only gripe was they served Sashimiwithout gari-gari or pickled ginger.We were wondering where they got their supply of sashimifrom when Kazuhiro Nakao San, Senior Manager of ANA Trading revealed that thefish were specially air-flown from Tsukiji market by ANA air cargo in the morning.Fresh fish are air-flown in cargo from ANA almost on a daily basis to ensurethat customers get to enjoy only the freshest of Sashimi. With the airline asa partner, Enbu and the rest of the group's restaurants definitely enjoyed alogistical advantage for fresh Japanese ingredients that are unmatched for.Overall it was a nice refreshing experience to dine andchill over beer at an alfresco Izakaya, the first of its kind inSingapore. In the pipeline for the group are Megumi, a sushi restaurant, NigiroCafe and NikuNohi, a meat specialty restaurant. Looking forward to theiropening!
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