Okinawan cuisine differs from the typical Japanese food due to the islands’ unique history and culture. And there are not that many places in Singapore serving this specialty food. Those yearning for a holiday in this prefecture can have their food cravings satisfied at EN Dining Capitol Tower (Tanjong Pagar), as there is not only
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Okinawan cuisine differs from the typical Japanese food due to the islands’ unique history and culture. And there are not that many places in Singapore serving this specialty food.
Those yearning for a holiday in this prefecture can have their food cravings satisfied at EN Dining Capitol Tower (Tanjong Pagar), as there is not only a selection of signature Okinawan fare but seasonal Autumn Specials as well.
Okinawa is known for certain food specialties that make this cuisine stand out from others, and these include seafood, pork dishes, and items cooked with vegetables such as their most esteemed crop goya – a type of bitter melon.
The Autumn Special from EN Dining features dishes made from ingredients specially imported from Hokkaido and Okinawa, such as Okinawan Mozuku Seaweed, Goya, Hokkaido seafood, as well as cocktails made using Okinawan Brown Sugar.
All at wallet-friendly prices.
However, note that this seasonal menu is available for a limited time from now till 30 November 2021. Here is what you can expect:
Mozuku Okonomiyaki ($6.80)
The Okinawan Okonomiyaki which is a popular type of izakaya and snack food, is also known as “Hirayachi”. The word means “fry flat”.
This differs from the usual Osaka-style Okonomiyaki, cut triangular in shape and resembles the Korean pancakes.
The affordably-priced Okonomiyaki is pan-fried with egg, added with special Okinawan Mozuku seaweed.
It has a thin, almost crepe-like texture on the exterior, crispy with light flavour and little greasiness.
Mozuku and Goya Champura Tempura with Okinawan Sea Salt ($6.80)
A tempura dish prepared with Okinawan Mozuku seaweed, Okinawan bittermelon and interestingly… spam.
Goya is one of the most popular vegetables in Okinawa. While they are well-known for being bitter, its distinctive taste is balanced off with the savoury spam.
The crispy deep-fried dish is best eaten with some accompanying Okinawan sea salt.
Mozuku Seaweed ($5.80)
Also known as Okinawa’s Superfood, this is a dark-green seaweed which contains a lot of minerals and vitamins, full of fucoidan and health benefits. (Fun fact: Mozuku Day is the 3rd Sunday in April.)
The texture is moderately slimy and chewy which can remind some of wakame, with a light sea-salt-like taste.
You can also give a dip in the special ponzu sauce for added refreshing citrusy-tanginess.
If you never had Umibudo before, the “Okinawan Sea Grapes” resembles a green stalk with tiny little green grapes. It is a common Okinawan side dish that is served alongside the main course, also a popular food to eat with cocktails.
Also known as the “Green Caviar of the sea” or the “Longevity Seaweed”, the Umibudo is also rich in protein and minerals
Taste-wise, it has an ocean-like flavour, though what I enjoyed about it was the crunchy texture that felt like tiny popping candies as you take bites.
Served with Tosazu, a type of premium fermented vinegar sauce also made of soy sauce, sweet cooking rice wine, bonito soup stock and more.
Aburi Hokkaido Scallops Carpaccio ($11.80)
Sashimi grade Hokkaido scallops which are firmer and sweeter in taste makes a great choice for carpaccio.
The light-seared plump scallops are drizzled with yuzu dressing, proving a bright, succulent bite.
Hokkaido Cold Sardine Nanbanzuke ($8.80)
Nanbanzuke may not be on your radar when it comes to Japanese food. It is a Japanese dish which can refer to fried fish or meat marinated in a mixture of vinegar.
This dish is prepared using Hokkaido sardines, which are not as fishy with delicate flavour.
The fried sardines are marinated with house-made Japanese sweet & sour sauce, garnished with fresh greens and served as an appetising cold side.
Okinawan Brown Sugar Cocktails
EN Dining blur the lines between tachinomiya (standing bar) and izakaya (bar with seats), which is popular among trendy bar hoppers in Japan’s major cities.
With a bistro bar setting in the centre of the restaurant, they also focus on offering a variety of Japanese sakes, carefully selected wines, and drinks.
The Autumn Specials features two drinks included with Okinawan brown sugar syrup (instead of the usual white sugar syrup) also known as Kuromitsu or ‘black honey’.
Have an Okinwan Brown Sugar Mojito ($15); or Old-Fashioned ($18) included with white rum, fresh lime juice, mint leaves and topped with soda – a spirit-forward cocktail which is rich, smooth and quite intense.
EN Dining Ala Carte Dishes And Buffet
If you are looking for EN Dining mains and ala carte items to accompany the Autumn Specials, there is a huge variety of items in the categories of Sashimi, Maki, Sushi, Appetisers, Salad, Stir-Fried, Deep-Fried, Rice, Noodles, Hotpot, Desserts and even a special Okinawa section featuring signatures from the prefecture.
Other Okinawan-style dishes served include the Goya Champura ($11.80), Buta Shogayaki ($8.80), braised pork belly side of Rafute ($10.80), and Moyashi Champura ($8.80) of pan-fried beansprouts with pork.
The Goya Champuru ($11.80) consists of the famous goya – bitter melon (or better known as bitter gourd here) pan-fried with some firm tofu, spam pork, and eggs.
The result is a combination of different flavours that makes a homely-tasting dish.
Foie Gras Wagyu Yakiniku Jyu ($31)
A rice box included with wagyu beef, foie gras with onsen egg on rice. The wagyu beef slices were lightly-grilled till tender and sweet.
Worthy to mention is the original sauce created by the kitchen team, prepared using many fruits and vegetables which give it that sweet touch.
Kaisen Chirashi Don ($23)
A seafood rice bowl with fresh pieces of a variety of seafood over a bed of fluffy Japanese white rice, also served with Asari Miso Soup.
The colourful spread of seafood includes salmon, aburi salmon, tuna, yellowtail, scallop, amaebi, unagi, anago, finished with tamago yaki (sweet egg) and a topping of ikura (salmon roe).
Spicy Soft Shell Crab Maki ($18.80)
Also known as “Spider Maki”, this has soft shell crab deep-fried with crispy batter in a sushi roll spread with homemade spicy sauce.
Experience the crunch of the soft shell crab roll complemented with fluffy rice and flying fish row.
Other Makis available here include EN Dragon Maki ($16.80), California Maki ($13.80), Aburi Salmon Tartar Maki ($15.80), and Spicy Tuna & Salmon Maki ($15.80).
Sakura Ebi Bukakke Udon ($13)
A dry udon dish with noodles tossed in cream sauce, topped with sakura shrimps tempura. Pour some dashi broth over to experience more enhanced umami flavours.
For those who want to eat till your fill, go for the all-you-can-eat Japanese a la carte buffet ($58++ for adult, $23++ for child) where a selection of fresh sashimi, sushi, hotpot shabu shabu, grilled dishes, Okinawan dishes and more await. Available from Mondays to Fridays after 6pm, and Saturdays from 11am to 3pm and after 5:30pm.
168 Robinson Road, Capital Tower, #01-10, Singapore 068912 (Tanjong Pagar MRT)
Opening Hours: 11am – 10pm Mon – Sat), Closed 3pm – 5:30pm on Sat, and Sun, PH
* This entry is brought to you in partnership with EN Dining.