Saturday, 29 August 2015

[Media Tasting] EAT AT SEVEN Unveiled First 3 Concepts!

Eat At Seven; 7 Lauded Food Specialist Concepts from Japan Now Under One Roof

While we all know Suntec City Mall is now blooming with a lot of new shops, Eat At Seven is one exclusive food haven that should not be missed! Eat At Seven is a bold, ambitious concept by Global Retail Partners - a joint venture by ANA Trading, local veteran restaurateur Mr Andrew Tan and Komars Group. Very fortunately, ANA, being the top airline in Japan, has managed to galvanise seven of the most popular food concepts in Japan to foray into Singapore!

Located at level three of Suntec City’s newest Sky Garden, Eat At Seven houses seven of Japan’s top food specialist concepts as well as restaurants. Spanning an area of 14,000 sq ft, this 600-seater restaurant includes a sushi restaurant, warayaki izakaya, café and more.

“These seven concepts are recession-proof. Their offerings are affordable for the masses, and to top it off they are superb. Each restaurant boasts a strong reputation —Japanese willingly queue for hours just to savour the cuisines. Japanese cuisines have long been a popular trend in Singapore, and now Singaporeans can enjoy the best of what Japan has to offer, all in one place,” says Mr Andrew Tan, Director of Eat At Seven.

Very honoured and thankful to be invited to their soft opening of their first three opened specialist food concept at Eat At Seven; namely Maguro-Donya Miura-Misaki-Kou Sushi & Dining, NikuNoHi and Nigiro Café!


Headed by Chef Shuji Sawada, MAGURO-DONYA MIURA-MISAKI-KOU SUSHI & DINING is regarded as one of the most renowned maguro (tuna) and sashimi wholesalers in Japan. Its no doubt in Japan, the average queue time to get into this restaurant is more than an hour!

"The main restaurants in Japan operates at Yokohama, Tokyo (Akihabara), Kanagawa (Shin-Yokohama) and 15 other Kaiken Sushi stores in Japan. Misaki Megumi Saisan supplies Maguro and fresh fishes from Miura Misaki harbour, a landmark of Japan where fantastic maguro abounds all year round. A great master of maguro is on deck to cull high-quality tuna from the catch. The chefs will then practise shinkei-jime, which is the Japanese’s tradition of inserting a spike into the hind brain and destroying the spinal cord. Doing so would stop the production of lactic acid, and in turn the quality of the fish can be maintained. The tuna is then kept in a minus-60-degree freezer to maintain its freshness all year round."

At its absolute freshness, MAGURO-DONYA MIURA-MISAKI-KOU SUSHI & DINING employs a state-of-the-art transport and freezing method, combined with direct ANA air freight to Singapore, to bring in the freshest and highest-quality sashimi such as maguro, salmon, swordfish and yellowtail.

And for the very first time, they are made available in Singapore! =)

At the launch, we were also presented with Hon Maguro (Blue Fin Tuna) live cutting demonstration by a chef from Megumi! Do check out their Facebook Page update for scheduled upcoming Hon Maguro cutting show!

It was really amazing to watch and be able to know where the fish comes from and how much they valued it!

Beautiful flesh colour!!

One can taste the freshness of the Sashimi at the very first bite without adding any soy sauce and wasabi, where they are so tender they would melt right away in you mouth with natural tasty flavour!

Their signature dishes include:

• Five Cuts Hon Maguro Sashimi (S$49): This amazing platter features five parts of Hon Maguro - Akami (Top Loin); Chutoro (Bottom Loin); Otoro (Belly); Kamatoro (Cheek); and  Mekajiki (Swordfish).

Five Cuts Hon Maguro Sashimi (S$49),

Hon Maguro Megumi Trio Lunch Set (Opening Special Price until October 2015: S$49 Usual Price: S$79):
The lunch set showcases three parts of the Hon Maguro —Hon Maguro Akami Sashimi (Top Loin); Chutoro Steak (Seared Bottom Loin); and Kama Yakimono (Grilled Cheek). The trio will each be prepared using different culinary styles and presented as well as plated differently.

Three Cuts of Hon Maguro Sashimi (S$38),

Hon Maguro Megumi Trio Lunch (S$49),

Grilled Maguro Kama (S$34),

Beautifully grilled Maguro Cheek that shines with tasty soft meat that are just so satisfying to have.  It was also quite a huge portion for the price of just S$34!

Honestly, I have never liked what i had elsewhere so coming here to have this extremely wonderful Maguro Sashimi and Maguro sushi was really exceeding my expectation! Very much impressed with their quality! REALLY!!

Three Kinds of Maguro Sushi (S$28),

Megumi Hon Maguro Gunkan (S$18):  “Gunkan” translates to battleship. The tuna belly scrapings are perched on two rice balls, making the gunkan resemble one large leap of otoro atop a mountain. Such a generous serving but all was good! =)

I was being presented a plate of their signature Hon Maguro Hikkaki Gunkan for being the first 1000 Like to their Facebook Page. This came to me as a big surprise! =)

- "Thank you Ms. Meryl Loh for giving us our first 1000 Like on Facebook before MaguroDonya MiuraMisakiKou Sushi&Dining soft opening on 22 July 2015, 7pm."

- "Ms. Meryl Loh was presented our signature Hon Maguro Hikkaki Gunkan by Masa Ishibashi, managing director of Megumi F&S Singapore Pte Ltd."

Main Hotline: +65 66545054
Operating hours: 11.30am to 10pm

Moving on to the other concepts..

Concept No.2: Nigiro Café (Where Tokyo’s Best Caesar Salad Is..)

Nigiro as 'origin' when spelt backwards offers Japanese-Italian cuisines, which are loved by many Japanese and Singaporeans! It is the very first café concept opened by young Chef Kensuke Sakai, who is also the youngest challenger to compete on Iron Chef (a famous TV culinary competition in Japan)! They have won many awards and accolades. For example, Hanako, a Japanese biweekly magazine, touts the restaurant’s Caesar salad as the best by a foreigner choice.

Leading the kitchen is Head Chef Osamu Takashima, who has around 20 years of culinary experience working in both Japan and Australia before Nigiro. Past restaurants where he has worked at include Jazushi, Kura, Donna Kanna, Sushitaro and pioneer of café culture – Lotus Group in Tokyo.

The signature dishes include:

NIGIRO Hamburg Steak (S$24): Nigiro’s home-made secret recipe Hamburg steak served with original savoury sauce.

Short Pasta Melanzane (S$19): Pasta cooked with eggplant and also three kinds of cheese in tomato sauce, achieving a perfect, comforting taste.

Grilled Prawn NIGIRO Caesar Salad (S$9.50 for half portion/ S$20 for full portion): Enlivening the crunchy leaves are grilled prawns and poached eggs. This is Nigiro’s award-winning and best in Tokyo, Caesar Salad!

Main Hotline: +65 6238 1669
Operating hours: 11am to 10.30pm

and finished off with a glass of mixed fruits tea!

Concept No.3: NikuNoHi

The restaurant is helmed by Chef Kensuke Sakai. With a great selection of authentic roast beef and premium meats, this is a mecca for carnivorous eaters! Its secret ingredient is the east-meets-west marinade, which is used to enliven all its Yakiniku meats. Yakiniku is a Japanese culinary style of cooking small chunks of meat and vegetables on hot plate.

The meats they bring in are a cut above the rest and you can select many different parts of the cow in one seating. The signature dishes here include the Master Course, Ultimate Gyudon (rice topped with beef) and Liver & Foie Gras Salad.

Wide selection of dishes in their menu.

NikuNoHi’s flagship store is in Tokyo and this is its first and only overseas branch. In Japan, the average queue time to get into this restaurant is 30 minutes.

Here, the must-try dishes include Premium Rare Plate (150g, S$48), which serves three choices of beef parts. The Tomo Sankaku (Tri-tip) is the best part of lean meat thanks to its wonderful marbling. Kainomi (bottom flap) is the part of the flank breast that boasts a thick sweet layer of fat.

Other marquee highlights include Chateaubriand (100g, $$50), which features the best part of the beef fillet; and Japanese Wagyu Sirloin (100g, S$42.50), a perennial favourite.

Apart from the yakiniku menu, the restaurant also serves a range of tapas which are made by an Italian cuisine chef. They include Ahijo and trippa al pomodro, which is made with beef guts. Vegetable lovers can also tuck into the seasonal vegetable salad, which is tossed with olive oil and balsamic vinegar sauce. Another crunchy offering is kimchi, or spicy vegetable pickles.

Assorted Kimchee (S$10),

Each table at the restaurant is fitted with a hot plate. Patrons can huddle together and grill the meats themselves; or, upon request, the chefs will also help to grill the meats.

Lovely soft, tender and naturally fragrant meats.. so delicious they can be eaten just by itself. For a more savoury taste, try dipping on the special sauces (sesame, chilli and salt) provided. For those who enjoy drinking on wine while eating beef slice, they also serve a range of wines here!

Main Hotline: +65 6837 0263
Operating hours: 11am to 10.30pm

Also currently available is the fourth concept, ENBU: Singapore’s first-ever Warayaki and Charcoal Grill Izakaya #ENBUSG

With a meaning that translates to “Dance of Flame”, ENBU offers a dining experience that perfectly complements Singapore’s exciting dining scene. The restaurant’s calling card is grilling with straws and charcoal grill, which lend a wonderful smoky fragrance to its wide array of fresh and exquisite cuisines.

Warayaki izakaya is a traditional cooking method that has its roots in Shikoku, Kochi prefecture. Head chef, Chef Tatsunori Yara, skillfully combined traditional cooking methods with new-style izakaya presentation to create a true and exciting Japanese izakaya taste.

Local patrons can also quaff Coedo’s line-up of exquisite craft beers in Singapore for the very first time. The Coedo Craft Beer White (350ml, $15) is a wheat beer that boasts fruity notes as well as the sweet aromas of the wheat. The Coedo Craft Beer Ruri (350ml, $15) has a soft, white head that complements almost any dish. The rich flavours and hoppy bitterness go light on one’s taste buds.
Another highlight for alcohol aficionados is the Suntory Kakubin Draft Highball (45ml, $10). The Suntory Whisky Kaku highball machine is used to create a blend of carbonated whisky and soda water. This is a uniquely elegant and slightly sweet beverage.

ENBU is run by Customers Delight Co., Ltd, which has operated several successful concepts such as Chikuzen-ya, Teppan Bokujyo, Niku No Hasegawa, Gaitoon, Tomo Izakaya and more in Japan, The Philippines, Vietnam and Thailand.

Main Hotline: +65 6268 8043
Operating hours: 11am to 11pm

Eat At Seven's Main Hotline: +65 6238 1630
Address: Eat At Seven, 3 Temasek Boulevard Suntec City Mall #03-307 Singapore 038983

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