Karii @ Suntec City - Singapore’s First Okinawan Street Food Concept by EN Group

Karii かりー! That's how Okinawans say cheers in their dialect, where "karii" (kanji: 嘉例) translates to happiness. It is a fitting name for the newest opening by the established Japanese F&B veteran EN Group at Suntec City. Opening its doors on 4 February 2026, the eatery aims to set a trend of joy and long life through the vibrant, coastal flavours of Okinawa. Touted as Singapore's first Okinawan street food concept, the space is modern and warm, featuring lightwood finishes and subtle bingata patterns. Overlooking the Fountain Court, the menu spans from taco rice and Okinawa-style sandos to hearty bowls, all crafted for quick, quality enjoyment.

Mozuku Tempura 2.5/5

We started with the Mozuku Tempura ($2.80), which is fried Okinawa seaweed. Unfortunately, preparing it this way did not do the ingredient justice. I couldn't really taste the delicate seaweed; instead, it was dominated by the crispy batter. It's perhaps not the best way to showcase this unique island speciality.

Jimami Tofu 3/5

The Jimami Tofu ($2.80) is a traditional Okinawan peanut tofu. I must admit I am not a big fan of this dish as the texture is quite a departure from typical soybean tofu. Because it is made from peanuts, it has a more stretchy, chewy, and pudding-like consistency that might be an acquired taste for some.

Okinawa-Style Taco Rice 3/5

A quintessential island dish, the Okinawa-Style Taco Rice features seasoned minced meat, cheese, arugula, cabbage, and cherry tomatoes over rice. You can choose between Hokkaido Pork ($6.80) or Beef ($7.80). For those watching their intake, there is a no-carb option where the rice is replaced with extra greens. You can also customise your bowl with add-ons like Goya Tempura, Teriyaki Chicken, or Rafute.

Okinawa Soba 3/5

The Okinawa Soba ($8.80 Small / $13.80 Large) features rafute (braised pork belly), beni shoga, and chikuwa in a Japanese paitan tonjiru broth. While the small portion comes with two pieces of succulent pork and the large with four, the dish overall felt a little different from the authentic bowls I've had during my trips to Okinawa. It's a comforting bowl, but it didn't quite hit that nostalgic note for me.

Mentai Ebi Onigiri 4/5

The highlight of the meal was the Mentai Ebi Onigiri ($9.50 Ala carte / $13.00 Dine-in Set). This hefty sandwich-style onigiri features a fried tiger prawn drizzled with mentaiko mayo, layered with spam, dashimaki (Okinawan egg), and mayonnaise wrapped in Japanese seaweed. If you dine in, the set is quite value-for-money, coming with white miso soup, mozuku su, and two appetisers of the day.

Goya Shikuwasa Honey 4.2/5

For a refreshing thirst-quencher, the Goya Shikuwasa Honey ($6.80) is a must-try. It combines bitter gourd, shikuwasa juice, honey, and soda. Don't be put off by the bitter gourd; the bitterness is very subtle and balances well with the tart citrus and sweet honey. It is an incredibly refreshing choice for a hot afternoon.

Okinawa Donuts 3/5

To end on a sweet note, we tried the Okinawa Donuts (3 for $2.50). These come in three flavours: Original, Okinawan Brown Sugar, and Purple Sweet Potato. Unlike the soft, doughy donuts we are used to, these are traditionally crumbly and dense.

Overall, Karii offers a fun and accessible introduction to Okinawan culture in the heart of the city. While some dishes lean towards a more localised palate, the onigiri and refreshing drinks make it a great spot for a quick, casual meal.

Note: This is an invited tasting.


Karii
Suntec City Mall
3 Temasek Boulevard
#B1-170 (Fountain Court)
Singapore 038983
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to the destination. Journey time is about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to the destination. Journey time is about 6 minutes. [Map]

Honō 焱 Omakase @ International Plaza - Most Theatrical Omakase Experience in Singapore

Honō 焱 Omakase is arguably one of the most theatrical omakase experiences in Singapore now. Built around the concept of the “Magic of Fire,” guests are invited on a multi-sensory dining journey where flames, smoke, and Japanese culinary techniques create a visually captivating performance alongside each dish.

This presentation style may not appeal to purists who prefer a more traditional, understated omakase experience. Still, it offers a novel and exciting approach for diners who enjoy that touch of theatrics and dramatic presentation with their meal.

For lunch, Honō 焱 Omakase offers two menus priced at $138 and $168. Dinner features more elaborate experiences and premium ingredients, with the $238 Supreme Omakase and the $268 Ultimate Omakase.

Chawanmushi 4.2/5

In some restaurants, guests may be given a shot of dashi to start. Here, we were served a bowl of Chawanmushi with foie gras, Ikura, and mushrooms as a warm introduction to the evening.

Appetiser 4/5

The appetiser plate arrived shrouded in wispy plumes of mystery, created with the use of dry ice. It featured three small bites: baby eel, prawn tempura, and yuba topped with uni and caviar. Decorative popcorn was scattered across the plate, which turned out to be edible as well, adding a playful touch to the dish.

Baby Abalone

This Baby Abalone dish arrived covered by a paper cone, and we were given a match to light it. As the cone burned away, complete with a sprinkle of gold dust for added flair, it revealed a bowl of stewed baby abalone with pumpkin, mushrooms, and broccoli. The chef then ladled over a tasty, savoury sauce. Drama aside, it was a hearty and satisfying dish that I enjoyed very much.

Sashimi 4/5

The sashimi course was presented in a wooden box filled with billowing smoke. When the lid was lifted, it revealed an assortment of fresh cuts: Amberjack, Seabream, and premium fatty Tuna Belly, all topped with gold dust for good measure.

Tempura 4/5

The tempura course was one of my favourites, featuring deep-fried Amberjack accompanied by shiso leaf tempura, pumpkin purée, green pepper, and garlic chips. Happily, the fish was perfectly fried, crisp on the outside while remaining moist and flaky inside.

Sushi 4.2/5

What followed was a curated series of sushi courses: the delicate Kinmedai with Kombu, the tender Sea Robin, brightened with a hint of yuzu; warm, fatty Aburi Engawa topped with nutty mullet roe; and Botan Ebi paired with rich foie gras.

Uni 4.5/5

For the next course, be ready to use your hands: the chef gently places Uni on the back of your palm, then blows a shimmering, delicate bubble over it, turning the bite into a fleeting balancing act.

Chutoro 4.5/5

The next presentation gave us some edible jewellery: the chef presented each of us with a ceramic ring, placed a decadent Chutoro sushi topped with caviar on the flat top, and finished with a generous sprinkle of gold dust. A proposal we were happy to accept (and eat).

Wagyu Truffle Somen 4.2/5

The Wagyu Truffle Somen was also presented with a cloud of dry ice and smoke. It was a delight, with silky somen strands paired with tender, melt-in-your-mouth wagyu, a classic flavour combination that I love.

Clam Soup 4.2/5

To finish, the Hamaguri Clam with clear soup was simple yet satisfying. The clam was large and tender, and its natural brininess enriched the light, flavourful broth.

Dessert was presented on an elevated platform, with a carbon ring below ignited to create a magical, sparkling effect. We enjoyed a Monaka with Goma Ice Cream, along with premium Melon and White Strawberries. The combination was very pleasing. My tip is to eat the fruits first, to fully appreciate their sweetness before enjoying the ice cream.

Overall, this was a fun and interactive omakase experience, and the food was enjoyable. The theatrical elements added a lot of visual flair and creativity, though at times they shifted focus from the flavours themselves. Skill and care were evident in each dish, but the many details, such as spraying gold dust, pumping smoke, and lighting fires, kept the chefs quite busy, which, in a way, distracted them from the focus on the chef’s craft and the quality of the ingredients.

Perhaps it reflects the need to maximise every aspect of a dining experience, from flavour to presentation and entertainment, all at once. In Singapore’s highly competitive dining landscape, such theatrics may well be necessary to stand out. In any case, it made for a lively and engaging meal and would make for a nice special occasion celebration.


Hono Omakase
International Plaza
10 Anson Road
#01-50A
Singapore 079903
Tel: +65 9822 1722
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 6pm - 10pm
Sun: 6pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]