Full Suki-Ya review here: http://ivanteh-runningman.blogspot.sg/2014/11/suki-ya.html
Operating under the Creative Eateries Group of companies, Suki-Ya is their Japanese hot pot buffet concept, offering unlimited all-you-can-eat meats and vegetables for a reasonable price. In particular, Suki-Ya, as its name suggests, specialises in the Japanese style Shabu-Shabu and Sukiyaki, both of which consist of boiling thin slices of meat. Prices are similar to other buffets, budget about SGD $37 per person for a meal here.
Ambience at Suki-Ya is distinctly Japanese, with decor resembling a Japanese guest house. Furniture and wall panelling is wooden, with distinct Japanese grid squares. Traditional lanterns and sake casks line the entrance. The only break from the overall ambience at Suki-Ya is the Healthy Salad Bar, which looks like a typical buffet spread.
Service at Suki-Ya is good, but not outstanding. Staff are efficient are taking orders, as well as serving, clearing dirty or empty plates, and are friendly and polite. However, it's difficult to attract their attention during peak periods, and they also forgot several of my orders during my visit. Bill payment is also self-service, at the cashier. But I like that staff are able to make recommendations on the various soup bases.
Food at Suki-Ya is buffet style, with staff serving you the selection of meats you order, while vegetables and non-meat items are self service at the Healthy Bar. The only meats available are beef, chicken, or pork, all thinly sliced, with a noticable absence of fish and seafood. The salad bar is decent, with a wide range of vegetables, which are often replaced with other varieties of items when it runs out. As for soup bases, I suggest getting the traditional Japanese soups, for authenticity.
I particularly like the Spicy Miso Tare Sauce, or Soy Bean Paste Sauce, which has a savoury base with a hint of spicy heat. The Garlic Chili Sauce is also very good, fiery and fragrant!
The Sukiyaki soup base is a dark brown, savoury and sweet base of soy sauce, wherein the sweetness is more prominent. Meat cooked in Sukiyaki is usually dipped in a mixture of beaten raw egg with soy sauce, before being eaten. The Touyu Miso soup base is a clear white, savoury base of miso, popular during winter. The soup tends to foam during cooking, and meat cooked in Touyu Miso is usually dipped in a mixture of white sesame sauce / Goma Tare, before being eaten.