Almost in existence for a year and seven months, it is surprising to discover this quaint Japanese restaurant lacking any form of media coverage. Sui Japanese Dining impresses through its unique culture of dining, its established range of sakes and wines and of course, its sushi platters. Nobody looks at the menu in this restaurant; they place their utmost trust in sushi chef, Shaun's trained hands as he dishes out appetizing rolls of sushi.

• The Vibe
  Hidden behind a whitewashed wall along the windless path of Craig Road, a glass sliding door unveil a spotless interior of light-coloured teak wood furnishings with a sushi counter to top it all off. Behind the main dining area lies private rooms that seat four guests comfortably, separated by sliding paper-walled doors. Comfortably illuminated in warm yellow lighting, guests may indulge in a relaxing experience of authentic cuisine and sake.
• The Food
  Starter dishes feature seasonal items like Crab Meat with Century Egg on Tofu, Hotate Mentai and Nore Sore ($18-$25). Silky smooth cold tofu topped with a tasty blend of century egg and crab meat whets the appetite for more. Similarly, Nore Sore, strips of baby eel soaked in Japanese soya sauce, tantalizes by its salty and slippery strips served in a saucer no bigger than a soup spoon. The last dish, served warm, features tasty and sweet scallop topped with cod fish roe, making it an excellent finish to the starters.

  Atama Yu ($15) serves up a bowl of steamed clear soup simmered for four hours with machi (yellowtail) fish head. The resulting concoction emits a flavour so sweet and fragrant; unexpected of a clear broth, it is a pleasant surprise. In contrast, the Japanese Wagyu beef ($90 for 100g) wrapped around avocado triggers off an array of sensory pleasures – of fresh slices of premium beef, salty to begin with and ending off with a sweet aftertaste, overall balanced with a refreshing tinge from avocado encased within.

  The Sui Japanese Dining concept believes in “a different kind of sushi; a different kind of sake” that differentiates them from other Japanese restaurants in Singapore . From a mix and match of the chef's recommendations, Sui's sashimi platter features Botan Ebi (Rose Prawn) , Hirame Usuzukuri (thin sliced flounder) and Otoro (fatty tuna). Sashimi cuts are fat, juicy and succulent, whilst the finely sliced flounder reflects the chef's skill in slicing the fish's delicate white meat. The Sashimi's freshness is distinguished through a smooth texture and springy meat, leaving one craving for more.

  From the sushi platter, Toro, Hirame, Salmon with Sea Kelp, Yellowtail with Vinegrette Miso and Botan Ebi are served. Unique to Sui Japanese Dining, guests eat sushi on its own without wasabi nor soya sauce. Instead, subtle bits like sea kelp added to salmon give the sushi a flavoursome touch. There is no fishy taste, which was a pleasant discovery, while rolls of rice harbor a slight sourish taste, possibly to make its sushi more appetizing.

• The Service
  Service was a complete letdown given that Sui Japanese Dining dishes out such fine food. Perhaps it was due to the influx of regular customers seated at the sushi counter; the chef and restaurant manager, Chin were kept busy entertaining them. Being ushered away into private rooms seems to mean being neglected by service staff of the restaurant, for it appears that regular customers are top on the priority list for Sui Japanese Dining.

The SD Food Advisor's take on Sui Japanese Dining
It is a pity to have an exquisite dining experience ruined by slow service in the restaurant. Despite excellent food with rather reasonable prices for Japanese fine dining, it requires a second thought to warrant a returning visit. However, considering the ongoing stream of regular customers of Sui, perhaps it was just a bad day for the staff.