The most enthralling recent development in the F&B scene in Singapore has got to be the gradual launching of seven Japanese dining concepts called Eat at Seven. Eat at Seven is a thrillingly fresh concept by Global Retail Partners, a joint venture by ANA Trading, local veteran restaurateur Mr Andrew Tan from Tomo F&B Pte Ltd, and Komars Group. Japan's top airline, ANA, has managed to galvanize seven of the most popular food concepts in Japan to expand into Singapore. What does this mean? 

Hey, gather all your makan kakis who love sashimi (or Japanese cuisine at large) and head to Eat at Seven for a wonderful evening of feasting. Here is your slice of Japan, right here at Suntec City.

Suntec City has been slowly evolving into the most ultramodern mall in the city, shedding its vintage look with a series of overhauls. The Sky Garden is where Eat at Seven is located, housing seven of Japan's top food specialist concepts and restaurants. Hold your breaths and try not to scream in excitement - there is a sushi restaurant, warayaki izakaya, yakuniku, award-winning cafe concept and more. These seven restaurant concepts imported straight from a team of Japanese chefs, specialists and entrepreneurs have received critical praise and the hearts of the locals. 

For the media launch of the MaguroDonya Miuramisakikou Sushi & Dining concept, a Japanese chef performed an entertaining and eye-opening cutting demonstration of a bluefin maguro from Nagasaki. This bluefin maguro is the freshest with absolutely the best resources from the powerful collaboration. From trawler to restaurant table, it took less than 24 hours!

The establishment has its own fleet of fishing trawlers and is able to curate the freshest maguro and sashimi from around the world and fly them directly to Singapore via air freight of the ANA airline. To ensure absolute freshness, they employ state-of the-art transport and freezing techniques. This ensures the freshest and highest-quality sashimi such as maguro, salmon, swordfish and yellowtail - that you can ever get in Singapore.

Eat at Seven promises a cutting demonstration of a bluefin maguro with every 1,000 likes on their Facebook page (read: here) as a celebration, so go ahead and 'like', then time your visit with their demonstration date. This is highly recommended for an especially memorable night.

Committed to keeping prices affordable for all to try this usually exclusive and expensive maguro cuts, they have created the Hon Maguro Megumi Trio lunch which includes the akami sashimi, chutoro steak and kama yakimono going at a steal of SGD$49 until the end of October 2015.

What can I say? I have been raving and thinking about this meal ever since I had it, and it's already been one and half weeks. I am smitten with the three different cuts of the Hon Maguro Sashimi (SGD38) and it's really more than just sashimi, it's an experience that completely changed my view on sashimi. The three cuts, namely the akami, chutoro and otoro, are immensely umami on different levels which tingles happily on my tongue. There is a marked increase of fattiness and its melty characteristic as we progressed from akami to chutoro and then to otoro. You can also opt for the five cuts version which gives you the cuts of kamatoro and mekajiki with the set of SGD49. There is the maguro sushi version which goes at SGD28/3pcs, essentially the same thing as the hon maguro sashimi cut sets except presented as sushi. Granted that the sushi is really beautifully and well-made, I would recommend that you go for the set which allows you to have absolute value-for-money as you try more maguro per dollar spent (sorry, trying not to bust your budget while enticing you to try everything). All of which is excellent so it really depends on you.

I am saving the absolute best for the last, and also the one that I tend to recommend for everyone as it is most universally accepted (ie. not raw, as not everyone can accept raw sashimi). The Grilled Maguro Kama Collar (SGD34) really took my heart away... I know, how?! I really don't normally swoon that much for fish, but this is of a different breed altogether, literally. I wished I took more pictures to show you how glisteningly soft, succulent and swoon-worthy this was on the inside, but everyone on the table was attacking it with such ferocity it was impossible... This ranks Number 1 for any single dish I can think of, off my head, in Singapore. I am already scheduling another visit, in which I will have this all for myself.