SUN with MOON Japanese Dining & Café brings Japan a little closer to our shores this March! Embark on a culinary escapade through the regional showcase of Kansai, featuring Osaka, Kyoto, Nara & Hyogo prefecture local style highlights. This Spring, SUN with MOON zooms into Western Japan, the spiritual and cultural capital, to focus on the culinary delights shaped by the land’s geography and the traditions of its people. Tuck into regional specialty items such as Cheese Mentai Takoyaki, Asuka Nabe, Kakogawa style Katsu Meshi and more! SUN’s Kansai Regional Fair will be available for a limited time, from now until late April 2022 only.
Some of SUN with MOON’s Kansai Regional Fair highlights include:
Osaka Local Specialties
 |
| Osaka Specialty! Niku Sui ($8.80) |
• Osaka Specialty! Niku Sui ($8.80)
Many cultures around the world have a hot soup of some kind that comforts and warms the belly, and Japan is no different from one of their regional Osaka Specialties! Niku Sui. Seemingly simple enough but boasting robust flavors, dig into sliced beef and tofu served in savory dashi-based clear soup for some comforting relief!
 |
| Cheese Mentai Takoyaki ($12.80) |
• Cheese Mentai Takoyaki ($12.80)
Osaka’s signature street food is done in SUN’s style. These round spheres of piping hot goodness are an elevated take on the famous street snack. Enjoyed at any time of the day, this savory dashi and flour balls conceal diced octopus in the center and are then topped with sliced cheese and mentai mayonnaise sauce.
• Sujikon Negiyaki ($11.80)
An Osaka-style savory pancake. Similar to an Okonomiyaki, the Sujikon Negiyaki however is made with a batter of green onions instead of cabbage and mixed with finely sliced beef simmered with konjac. Pan-fried to perfection, the pancake is then brushed lightly with an umami soy sauce mix.
Nara Local Specialties
 |
| Asuka Nabe ($16.80) |
• Asuka Nabe ($16.80)
A signature of Nara Prefecture, Asuka Nabe is touted to have a 1,000-year history! A comforting creamy hotpot dish prepared with chicken meat, vegetables, and soft tofu in chicken stock, the addition of milk, an ingredient rarely seen in typical Japanese soups gives the dish its characteristic milky white appearance. It is said to be traditionally made with goat’s milk to help a monk endure the harsh and cold winter when he came to a town called Asuka in Japan, from Tang Dynasty, China.
 |
| 3 Kind Kaki no Ha Sushi ($9.80) |
• 3 Kind Kaki no Ha Sushi ($9.80)
A type of sushi native to Nara Prefecture, it was first invented around the Edo period to preserve fish due to the area’s landlocked geographical location with no direct access to the sea. Because it was difficult to enjoy fresh fish from the coast, mackerel fish was preserved in salt, stored together with rice to keep the flavor from becoming too salty, and wrapped in persimmon leaves for a period that also serves to enhance its umami flavors. The sushi parcel is unwrapped and eaten without the persimmon leaves.
Hyogo Local Specialties
 |
| Kakogawa Style Katsu Meshi ($22.80) |
• Kakogawa Style Katsu Meshi ($22.80)
Japan boasts incredible Tonkatsu, but did you know that deep-fried thin beef cutlet served with demiglaze sauce on steamed Japanese rice is a Kakogawa special? A coastal city in Hyogo Prefecture, the area is well-known for this comfort food of Kakogawa Style Katsu Meshi.
• ‘Ibo No Ito’ Niku Negi Nyumen ($12.80)
Perfect for a rainy day! This Japanese noodle soup dish is simple yet hearty and is extra restorative with its silky smooth, handmade somen noodles from Hyogo immersed in a comforting and flavourful hot broth with sliced pork, and leeks, green onions, and sesame seeds.
Kyoto Local Specialties
 |
| Uji Matcha Tiramisu ($7.80) |
• Uji Matcha Tiramisu ($7.80)
They say the food we eat is intricately intertwined with the culture of people and places, and with this Uji Matcha Tiramisu, you can almost imagine Kyoto’s zen temples, the rustling bamboo trees, and picture the area’s rustic charm. Dig into alternate layers of light and fluffy matcha sponge and whipped cream dusted with Kyoto’s bittersweet Uji matcha powder.
The latest Kansai Regional Fair is specially prepared by Executive Chef Mr. Toshio Sawai. Chef Sawai’s illustrious culinary career had its beginnings in Kitcho, one of the most luxurious and reputable Japanese restaurants in Japan in 1983. After 7 years in Kitcho, Chef Sawai served as Sous Chef at Restaurant Suntory Singapore in Delphi Orchard, as well as Nadaman Restaurant in Shangri-La Hotel. Mr. Sawai returned to the Restaurant Suntory Group in 2000 to take on the full responsibility as Executive Chief Chef at Restaurant Suntory in Hotel InterContinental. Chef Sawai then took on the role of Executive Chef at SUN with MOON Japanese Dining & Café.
|
Address: |
501
Orchard Road, #03-15 Wheelock Place, Singapore 238880 |
|
Reservations: |
(+65)
6733 6636 |
|
Contact: |
info@sfbi.com.sg |
|
Website: |
|
|
Islandwide
delivery: |
|
|
Facebook: |
|
|
Instagram:
|
|
|
Operation
hours: Open for Lunch, Café & Dinner |
11:30am
to 10:00pm (Sunday to Thursday & P.H.) |
Comments
Post a Comment