A Gastronomic Adventure at SUN with MOON Kyushu Okinawa Gourmet Fair

This August, embark on an escapade with SUN with MOON to Kyushu and Okinawa through the regional showcase of Kyushu’s flavourful local specialties and Okinawa’s delectable produce from Japan! Discover the nuanced styles of time-honored creations across the land and savor the ocean’s bounty off the coast of Okinawa imbued with SUN’s unique flair. From appetizers like Kumamoto-style Karashi Renkon and SUN Style Goma Hamachi to hearty mains such as Hakata-style Mentai Motsu Nabe, Okinawa Shima Tako & Aburi Mentai Kamameshi, and more! Available exclusively from now until early-November 2022.

Enjoy an authentic Kyushu and Okinawa dining experience right here in Singapore with SUN with MOON’s latest regional offering! Situated in the South-Western most part of Japan, Kyushu is Japan’s 3rd largest island, consisting of Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, and Kagoshima Prefectures – each with its own distinguished and celebrated regional fare. Okinawa on the other hand is Japan’s Southernmost prefecture comprising numerous islands that formed an important trading hub linking China, Japan, Korea, and Southeast Asia. This resulted in a unique Okinawan food culture influenced by a diverse mix of flavors, ingredients, and styles that is bold and intriguing – and unlike what one would find elsewhere in Japan.

Kickstart your Kyushu and Okinawa adventure with SUN with MOON today!

SUN Style Kyushu Okinawa Cuisine

Imbued with SUN with MOON’s signature touches and curated for the local palate, savor a delightful selection of novel creations.

 SUN Style Goma Salmon / Hamachi ($16.80++/$18.80++)

A returning favorite, enjoy fresh slices of salmon or yellowtail sashimi topped with sesame seeds and served with SUN’s style Kyushu sweet soya sauce, soft-boiled egg, and spring onions. Mix the sauce and egg together thoroughly to enjoy the sashimi with the special sauce!

Hakata-style Mentai Motsu Nabe ($22.80)

Motsunabe or offal hotpot is a traditional stew from Fukuoka, Japan birthed in the post-war era when food was scarce. A must-try local specialty in Fukuoka, it is affordable and incredibly delicious with its simple but rich flavor that is well-loved by many! Enjoy the chewy large beef intestines together with umami salted cod roe, fresh cabbage, and garlic chives in flying fish broth.

 

Okinawa Shima Tako & Aburi Mentai Kamameshi ($23.80++)

When dining at SUN with MOON, a metal pot of flavored mixed rice is not to be missed! A signature here, this satisfying Japanese soul food is topped with sliced Okinawa Island Octopus and seared spicy cod roe. Wash it all down with a refreshing, citrusy Shikuwasa Tonic Highball (Regular - $9.00++, Mega - $15.00++). 

Regional Kyushu Specialties

Eat your way through Kyushu with a feast for the senses.

Fukuoka-style Motsu Itame ($12.80++)

A local favorite, have a go at this Japanese stir-fry of Fukuoka-style savory and rich beef with large intestines with vegetables.

 

Saga-style Ika Shumai ($12.80++)

A dish made popular in Saga Karatsu, Ika Shumai, or squid dumplings was created due to the soaring popularity of fresh Ika Sashimi from squid caught in the local waterways. Made using squid, onions, eggs, and sea salt, the mixture is kneaded into a paste, shaped, and steamed. Each dumpling boasts a unique appearance resembling a flower in bloom and is topped with pops of salmon roe. Enjoy the robust flavors of the squid dumpling with its soft and fluffy texture. 

Nagasaki-style Hatoshi ($10.80++)

A fusion dish, this Japanese shrimp toast was originally introduced to Japan from China in the Meiji period and made popular in Nagasaki through its trade routes. In fact, ‘he’ is Cantonese for shrimp or prawn, and ‘to shi’ means toast. Crunch into the crisp deep-fried bread sandwiching a center of shrimp and fish paste. The more one chews, the more delicious the fish and sweetness of the shrimp are released.  

 

Oita-style Tori Ten ($11.80++)

An Oita original, bite-sized chunks of chicken are first seasoned and deep-fried in tempura-style. This results in boneless chicken pieces that are crisp and juicy and served with a zesty ponzu citrus dip.

Kumamoto-style Karashi Renkon ($9.80++)

Once an elite-only dish in Kumamoto, the Karashi Renkon is now a favorite among many. A nutritious staple, lotus roots are stuffed with spicy mustard paste and covered in a batter made from egg yolk and flour before being deep-fried until it becomes crispy. Savor the piquant flavors and crunchy texture of the lotus root, best paired with a glass of sake.  

 

Miyazaki-style Chicken Nanban ($11.80++)

A Kyushu region takes on the popular Japanese fried chicken “Karaage”. Originating from Miyazaki prefecture, it is said that if one asks any Miyazaki local what their favorite dish is, “Chicken Nanban” is their most likely answer! Succulent and juicy deep-fried battered chicken slathered with tartar sauce. This makes for the perfect meal or snack for kids and adults alike!

Kagoshima-style Buta Kakuni ($16.80++)

Slow-cooked Kagoshima white pork belly braised in a soy sauce glaze that literally melts in the mouth! These hearty chunks of tender pork are served alongside a ramen egg. Enjoy it as it is or with a steaming bowl of Japanese rice.

 

Sushi & Sashimi

Featuring Okinawa produce and local favorite flavors!

Chutoro, Salmon Harasu, Umibudo Chirashi ($28.80++)

A harmonious combination of sliced medium fatty tuna and salmon belly with sushi rice is comfort food unlike any other. The addition of Umi Budo or sea grapes, which are mineral-rich seaweed cultivated and harvested in the waters surrounding the Okinawan Islands provides an added burst of umami. Each sea grape strand is covered in tiny, salty bubbles that provide that pleasantly surprising pop of goodness.

 Spam & Tamago Nigiri Sushi ($8.80++)

Okinawans and their love of the popular ingredient Spam or luncheon meat are showcased in this fun bite-sized treat! It was first introduced by the US military base on the island in the post-war era. Since then, there has been no looking back as Okinawans embrace Spam in various dishes. This nigiri sushi is the perfect combination of grilled Spam, with its rich saltiness, sweet egg omelet, and sushi rice.

Dessert

A sweet ending to a flavor-filled feast of Kyushu & Okinawa specialties.

Murasaki-Imo Gelato Ogura Shiratama Monaka ($7.80++)

Enjoy the natural sweetness and mild earthy notes of purple sweet potatoes from South Kyushu in this fun-filled gelato treat with red bean and chewy rice flour dumplings encased in a crisp monaka wafer.

 

 Sata Andagi & Vanilla Ice Cream ($6.80++)

Okinawa-style deep-fried doughnuts showcase a crisp, dense texture and are served with creamy vanilla ice cream. These doughnuts are also considered good luck in Okinawa because when deep-fried, the round balls crack with lines that resemble smiley faces!

The latest Kyushu Okinawa Gourmet Fair menu 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.