Karii is a casual eatery that introduces Okinawan-inspired street food to diners in Singapore. Opened on 4 February 2026 at Suntec City, the concept comes from EN Group and focuses on simple dishes designed for quick meals or relaxed dining. The name “Karii” means happiness in the Okinawan dialect, reflecting the laid-back spirit that the restaurant aims to capture through its food and atmosphere.
Located at Suntec City’s Fountain Court area, the restaurant features a simple interior with light wood finishes and subtle Okinawan design elements with lots of natural sunlight on a sunny day. The setting feels relaxed and informal, making it suitable for a quick lunch stop, a casual meal while shopping, or a straightforward takeaway option.
The menu focuses on familiar formats such as rice bowls, noodle soups, onigiri and small bites. Some dishes incorporate ingredients that are commonly associated with Okinawan cooking, including bitter gourd, peanut tofu and seaweed.
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Okinawan Street Food at Karii
The menu at Karii centres on a small range of Okinawan-inspired street food designed for quick, casual dining. The concept highlights dishes commonly associated with Okinawa, including taco rice, Okinawan-style onigiri, noodle soups and small island snacks.
While the full menu includes several options such as beef taco rice, different onigiri fillings and additional sides like sea grapes and karaage, only a selection of items were sampled during this visit.
Hokkaido Pork Taco Rice
Taco rice is one of the most recognisable dishes on the menu and has an interesting history. The dish combines flavours typically found in tacos with Japanese rice instead of tortillas, and it first became popular in Okinawa during the 1980s. It was originally created as an affordable and convenient meal for American troops stationed at military bases on the island.
At Karii, the Hokkaido pork taco rice features seasoned minced pork served over rice with cabbage, rocket, cheese and cherry tomatoes. The ingredients are layered into a simple rice bowl that is easy to eat and relatively hearty. During the meal, the dish was also tried with an added topping of goya, or bitter gourd, which brings a slightly bitter note that contrasts with the savoury pork. A sake-infused chilli oil was also available on the table, offering an optional hint of spice and aroma for those who prefer a little extra flavour.
Mentai Ebi Onigiri
The Okinawan-style onigiri served at Karii differs from the smaller triangular rice balls many people may already be familiar with. Instead, it resembles a rice sandwich, with the ingredients layered between compact blocks of rice and wrapped with seaweed.
The mentai ebi onigiri includes a fried tiger prawn topped with mentaiko mayonnaise, alongside spam and a soft dashimaki omelette made with Okinawan eggs. These components are stacked together with rice and seaweed, creating a handheld meal that combines several savoury elements. The size of the onigiri also makes it substantial enough to function as a quick lunch or takeaway option.
Other variations on the menu include fillings such as teriyaki chicken, taco-style pork or beef, rafute braised pork belly and unagi kabayaki, giving diners several different options to choose from.
Okinawa Soba
Another dish sampled during the visit was Okinawa soba, a noodle soup that differs slightly from the buckwheat soba typically associated with Japanese cuisine.
Okinawan soba noodles are made with wheat flour, which gives them a thicker and slightly chewier texture. The broth used in the dish is based on pork and bonito stock rather than the lighter bonito-based broth found in other soba preparations. At Karii, the bowl is topped with rafute, a braised pork belly that is commonly associated with Okinawan cooking. Pickled red ginger and chikuwa fish cake are also included as toppings.
Jimami Tofu
Jimami tofu is another Okinawan staple that appears on the menu as a small side dish. Unlike regular tofu made from soybeans, this version is made using peanuts, which gives it a slightly nutty flavour and a smooth, almost custard-like texture, which is easier to experience than describe.
Mozuku Tempura
Mozuku tempura is a snack-style dish made from Okinawan mozuku seaweed that has been coated in batter and lightly fried. The frying process gives the exterior a crisp texture while the seaweed inside remains soft. This type of dish is commonly served as a light bite or side.
Sata Andagi
For dessert, the menu includes sata andagi, a traditional Okinawan fried doughnut. These doughnuts have a crisp exterior and a dense, cake-like interior. At Karii, they are served in three flavours: original, Okinawan brown sugar and purple sweet potato. The doughnuts are served in small pieces, making them easy to share after a meal. Their slightly crumbly texture and mild sweetness make them a simple way to end the meal without being overly heavy. Our favourite variation was the purple sweet potato.
Shikuwasa Drinks
Shikuwasa, a citrus fruit native to Okinawa, appears in several beverages on the menu. The fruit is known for its sour taste with hints of sweetness and bitterness, and it is often compared to a cross between lemon and lime.
We sampleed the shikuwasa sour which combines the juice with awamori and soda for a light citrus-forward drink.
The goya shikuwasa honey blends bitter gourd with the citrus juice, honey and soda, creating a drink that balances mild sweetness with a slightly bitter edge.
Beyond these drinks, the menu also features other Okinawan-inspired beverages such as kokuto-based drinks made with Okinawan brown sugar, as well as Orion Beer, a lager that is commonly associated with Okinawa.
A Casual Spot for Okinawan-Inspired Dishes
Whether you’re looking for a quick, nutritious lunch between shops or a relaxed spot for a family dinner, Karii offers a refreshing slice of Okinawan island life right in the heart of Suntec City.
Karii @ Suntec City Mall
3 Temasek Boulevard, #B1-170, Suntec City Mall
Singapore 038983
