I was invited for the special preview launch of the first concept of Eat At Seven, Enbu few days back. Enbu is Singapore’s first ever Warayaki and Charcoal Grill Izakaya. Eat At Seven is a concept by Global Retail Partners. Global Retail partners is a joint venture by ANA Trading , local veteran restaurateur Mr Andrew Tan from Tomo F&B Pte Ltd and Komars Group. The group has managed to galvanize seven of the most popular food concepts in japan to foray into Singapore.
Enbu is located at level three of Suntec City’s newest Sky Garden. The restaurant is having 600-seater which able to serve diners well. Since the rest of the concept is still undergoing renovation, we are lucky enough to have the first hand glimpse of what Enbu is serving.
Enbu is referring to “Dance of Flame”offers a casual yet classy dinning atmosphere with the choice of outdoor seating as well. The restaurant’s specialty is grilling with straws and charcoal grill which gives a wonderful smoky fragrance to the cuisines.
Warayaki Izakaya is a traditional cooking method that has its roots in Shikoku, Kochi prefecture. Chef Tatsunori Tara is the head chef and he combined traditional cooking methods with a new style izakaya presentation to create a true and exciting Japanese izakaya taste.
First up is the Smoked Salmon with Homemade Cheese Tofu S$12.00 was delicately presented on the table. Combination of smooth tofu and well-balance cheese with smoked salmon was good start for the meal.
Deep fried tofu with Uni sauce S$12.00. Cripsy texture on the outside layer and smooth inner goes pretty well with the uni sauce. There is a sweetness taste dipping the sauce.
Taco Salad S$15.00 is served in an interesting manner. The salad veggies are prepared in individual jar and presented on the table. The staff will pour it over the crispy skin. The homemade beef & pork meat sauce has a slight spicy tinge because of the Mexican mixed pepper and japanese chilli pepper. It has the mixture of Asian and western flavours taste in it. Mind you as it is addictive!
Assorted sashimi was one of the highlight. The fishes are freshly flown in twice weekly provide the guarantee freshness. There are portion for 2 pax S$60.00 onwards and 4pax for S$120.00++. Uni (Sea Urchin) was my top favourite as I am attracted with its sweetness taste.
One more favourite of mine is the Oyster and Spinach Teppanyaki with Uni Sauce S$15.00 (4pcs). Bursting juicy of the fresh grilled oyster with the uni sauce gave a sweet touch after taste.
Chicken Warayaki with Special Spring Onion Sauce S$12.00 was their speciality. It has our local satay appearance. But the texture is soft and tender and best to have it upon serving. I enjoyed it with lettuce wrapped with cucumber slices and spring onion sauce. Just like how you enjoy Korean BBQ way.
Katsuo Warayaki S$16.00. Nicely wrapped in aluminum foil and straws (Japanese hay) to be presented on the table. Bonito smoked over burning and imported Japanese hay gives the outer layer of tuna cooked while inner layer is raw. Enjoy the slice with the sliced spring onions, minced ginger and soy sauce.
Homemade Steamed Tofu S$12.00. First taste without the sauce tasted like soya beancurd. But if you mix it with the ponzu sauce, bits of wasabi and ginger, you might love it as much as I do.
Lastly, Jya Jya Men S$13.00. Photo shown is only for sampling portion. Decent taste for a bowl of jya jya men with slightly salty flavour in it.
I definitely see myself returning the restaurant as customers. I am still reminiscing the fresh sashimi and oysters dish. Can’t wait for the rest of the concepts to launch!
Enbu will be officially open early July 2015. Stay Tuned!
3 Temasek Boulevard
Suntec City Mall
Tel: +65 6268 8043
Operating Hours: 11:00AM – 11:00PM