I’m a huge unagi fan. I highly raved Man Man Unagi at Keong Saik so when I heard that another unagi specialty restaurant with a long list of credentials (125 years of history, Bib Gourmand 2018 awardee, Tokyo’s famous unagi Restaurant with 20 outlets across Japan) opened it’s first overseas outlet in none other than sunny Singapore, I was stoked.
Expecting a super long queue like Man Man, I was there slightly before 530pm for its dinner hours. Not much people, and I was seated rather quickly.
The layout is similar to Man Man’s. There’s a tank of live eels swimming around and a counter overseeing the kitchen via glass panels. If you want to see the chef in action, pick the counter seats. It can be a little hot though.
Chef starting to grill the eels. I read that they steam their eels before grilling them to give that crispy texture.
Hitsumabushi (small), $19.80.
Hitsumabushi (medium), $26.80.
The Hitsumabushis can go up to $77.80 for the XL size. While that makes for a good family size, I prefer having my own set to indulge in. For those who need a refresher, you can eat the Hitsumabushi in three ways: Plain old unagi and rice, unagi and rice with the side condiments, and unagi and rice with dashi (provided in a little jar). My favourite is the one with side condiments because it gives the unagi an added layer of taste.
Close up shot of the unagi.
On to the taste of the unagi, the reason for this post. The unagi was horrible. Although it was grilled, there wasn’t any char taste, not to mention any decent crispy texture. The meat itself was rather tough and it felt like I was eating a gummy candy. I dreaded eating piece after piece. Thankfully I ordered the small portion. I also drenched my meal in the separate unagi sauce provided to give it more taste.
I just noticed that the difference between a small and medium is just two slices of unagi and more rice. Not sure if this justifies a $7 difference.
30 Robertson Quay, Riverside Village Residences, #01-05, S(238251)
+65 6732 1970
Daily: 1130am to 3pm, 530pm to 10pm
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