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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Website
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]

Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Instagram
Website
Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun, Lunch on PH)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Crystal Jade Okinawa Fare Promotion Available Until 5 May 2024, Showcasing the Bountiful Produces From Okinawa

Recently returning from a trip to Okinawa, I found myself at Crystal Jade to explore their latest promotion, Flavours of Okinawa. This promotion, running until May 5th, 2024, celebrates the vibrant flavours and fresh produce of Okinawa, often referred to as the Hawaii of Japan.

Some of the ingredients from Okinawa that Crystal Jade will be using and incorporating into the dish are Okinawa Mozuku Seaweed, Sea Grape, Bittergourd and Brown Sugar.

Okinawa Mozuku Seaweed:
One of the stars of the promotion, Okinawa Mozuku Seaweed, takes centre stage in several dishes. Renowned for its briny flavour and delicate texture, this seaweed adds a distinct umami richness.

Sea Grape:
Another Okinawan gem is the Sea Grape. Rarely seen outside of Okinawa, this unique seaweed variety offers a burst of freshness and a delightful crunch, elevating dishes with its unique texture and flavour profile.

Bittergourd:
Bittergourd is a beloved ingredient in Okinawan cuisine. It is used in various dishes. Known for its creamy texture and mild flavour, bittergourd adds depth and richness to soups, stir-fries, and other delights.

Brown Sugar:
No exploration of Okinawan cuisine would be complete without the use of Brown Sugar, a staple ingredient in many traditional dishes. Adding a subtle sweetness and depth of flavour, Okinawan brown sugar lends a unique character to both savoury and sweet creations.

Chilled Okinawa Mozuku Seaweed 4/5

We began our dinner with the refreshing Chilled Okinawa Mozuku Seaweed ($22.80), a delightful dish paired with wasabi-aged vinaigrette, fresh lily bulb, and cherry tomato. Available at all Crystal Jade fine dining outlets, it sets the tone for the evening ahead.

Okinawa Sea Grapes 3.8/5

A rare find in Singapore, the Okinawa Sea Grapes ($19.80) showcased the uniqueness of Okinawan produce. Served on a bed of ice and paired with fragrant, spicy soy sauce, it offered a crunchy texture and a burst of flavour.

Crisp-fried Shredded Taro with Okinawa Mozuku Seaweed 3.5/5

Next, we indulged in the Crisp-fried Shredded Taro with Okinawa Mozuku Seaweed ($19.80 for 4pc), a harmonious blend of fragrant taro and briny seaweed, providing a multi-textural experience.

Crispy Okinawa Bittergourd & Shimeiji Mushroom with Salted Egg 3/5

While flavourful, the Crispy Okinawa Buttergourd & Shimeiji Mushroom with Salted Egg ($12.80) at Crystal Jade Hong Kong Kitchen left me wishing for a more distinct salted egg flavour. Nevertheless, the addition of rice puff added an enjoyable crunch to the dish.

Pan-fried Prawn & Chives with Okinawa Mozuku Seaweed Pancake 3.5/5

Reminiscent of okonomiyaki, the Pan-fried Prawn & Chives with Okinawa Mozuku Seaweed Pancake ($13.80) at Crystal Jade Hong Kong Kitchen was a delightful treat. Topped with prawns, chives, and seaweed, it offered a crisp and flavorful experience.

Spicy Szechuan Chicken with Okinawa Bittergourd 4/5

The Spicy Szechuan Chicken with Okinawa Bittergourd ($22.80) at Crystal Jade La Mian Xiao Long Bao stood out as a bold and flavourful dish. The fragrant spicy sauce perfectly complemented the tender chicken and bittergourd.

Stewed Noodle with Okinawa Mozuku Seaweed & Prawn 3/5

Ending our savoury journey, the Stewed Noodle with Okinawa Mozuku Seaweed & Prawn ($15.80) provided a comforting experience. While the noodles were soft and silky, the flavour was subdued, probably to allow the seaweed to shine.

Acerola Cherry Mochi 3.5/5

We savoured the Acerola Cherry Mochi ($9.80 for 4pc) and Mini Chocolate Tart with Okinawa Brown Sugar ($8.80 for 4pc) for dessert. Both offered a sweet ending to our meal, with the latter standing out for its elevated aroma and indulgent sweetness from the brown sugar.

Mini Chocolate Tart with Okinawa Brown Sugar 4/5

Crystal Jade's Flavours of Okinawa promotion is a delightful exploration of Okinawan cuisine, showcasing the freshness and diversity of the region's produce. Available until May 5th, 2024, across various Crystal Jade outlets, it offers a tantalising glimpse into the tropical flavours of Okinawa.

Note: This is an invited tasting.