Tag : unagi

Uya 四代目菊川’s Unagi— That’s the One for Me

Pei Xia Ang

I’ve never really seen the point in queueing up for hours to get a seat at a restaurant, much less a bowl of unagi to be honest.

But I guess that is because I have never been much of a fan of unagi. Until now.

My heart was stolen one fateful Friday by a bowl of Hitsumabushi. Located in the heart of town, Uya 四代目菊川 ’s Hitsumabushi has made me appreciate unagi like never before.

Oh and the best part, there was not much of a queue even during lunchtime. The simple reason being that they have a larger restaurant space to cater to more diners at a time!

Crispy Bone, $6

At Uya 四代目菊川 , there is minimal wastage as every part of the unagi goes into good use. The crispy unagi bone was crunchy and addictive, with close to no fishy taste. Its taste reminded me of chicharon (Filipino fried pig skin), but without the fats. Perfect for snacking on!

Grilled Liver, $9

Served either with sauce or poached, each liver was soft and fresh. As we were having it for the first time, we figured that having it with the sauce would be a “safer” option. Turns out that that was a good call, as the sauce helped add a slight sweetness to the taste of the liver. However, given the chance, I would like to give the poached liver a try to experience its taste in its originality.

Hitsumabushi, $35(M) $48(L)

Now we get to the meat of the matter (pun intended). At the first bite, I loved how the skin of unagi was just crispy enough, while the flesh was soft. The sauce that glazed the unagi was not too overpowering, and it helped bring out the unagi taste just right.

Actually, not too many people know this, but the reason why the unagi served at Uya 四代目菊川  is so plump and fresh is because they are stored in Tatebas (bucket filtration system), and were only incapacitated before every lunch and dinner service. Only the freshest for you at Uya 四代目菊川 !

On the other hand, something that most people are aware of are the 3 main ways of eating Hitsumabushi. The original way (without any garnishing), adding condiments (spring onion, wasabi, and nori), and making Ochazuke (rice with soup) with condiments and Dashi broth.

Personally, I preferred the second method of adding condiments to my Hitsumabushi here at Uya 四代目菊川.

The wasabi helped enhance the flavour, giving the unagi an extra kick. Additionally, it wasn’t too spicy, so you don’t have to worry about overdoing the spice. Then, the spring onions come in. They helped add balance to the dish by giving it a fresh, refreshing taste.

All this is not to say that the original taste of Hitsumabushi was not nice, but rather the condiments helped add a complexity to the taste of the dish.

Verdict

Unagi isn’t the easiest dish to prepare, and the amount of meticulous effort that goes into preparing it cannot be put into mere words. The chefs at Uya 四代目菊川 have honed the skill of crafting the perfect bowl of Hitsumabushi, and I highly recommend that you give them a try.

Special Promotion

In conjunction with the traditional Day of the Ox, Uya 四代目菊川  is having a special promotion. On the 20th July 2018 AND 1st of August 2018, with any purchase of any unagi set, diners will get to spin a die. The number that the die lands on entitles diners a discount off their bill. For instance, if the die were to land on a “2”, you will get to have a 20% discount off your bill and so on. Imagine if the die lands on a “6”!

What’s even better is that Uya 四代目菊川 is extending their opening hours by 30 minutes on those two days, so you have no more excuse not to head on down!

(** Terms and Conditions apply)

Uya 四代目菊川   takes both walk-ins and reservations.

 

Uya 四代目菊川
501 Orchard Road
#02-15/16 Wheelock Place
Singapore 238880
Tel: 6732 1096

 

*This was a sponsored post (Thanks for the food Uya 四代目菊川  !)

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Man Man Japanese Unagi Restaurant

James Chan

The Weekly Glutton (04/9 – 10/9)

The Weekly Glutton features dining delights that have impressed us one way or another (or not) and are places we highly recommend you patronize.

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man man unagi logo

Man Man Japanese Unagi Restaurant

To add to renowned Chef Teppei Yamashita’s ever growing chain of Japanese restaurants, comes Man Man Japanese Unagi Restaurant. This restaurant specializes in unagi (freshwater eel) grilled over a charcoal flame and a generous coat of BBQ marinade.

man man unagi queue

They’ve recently been awarded a Michelin star and I’ve heard that the queue can get pretty crazy at times. Being Singaporean, I was prepared to wait to get a seat at Man Man Unagi but I wasn’t prepared for a three hour long wait! Was it worth it though? Personally, I feel the juice isn’t worth the squeeze (no it wasn’t worth it).

man man unagi cooking unagi live

Turn up the heat

At some point during my arduous wait to step into the establishment, probably mid-way, one of the waiters came out to inform the throngs of people in line that the AC had given up on them and wasn’t working. The thought of eating in the sweltering heat apparently did not faze anyone. I was perspiring buckets when I ate my meal though.

man man unagi live eels

Live Eels

You get to see live eels being gutted, skewered and cooked on the spot. It cannot get fresher than this. But then again, it’s pretty sadistic if you think about it. They’re still moving when you skewer them! If you’re a little squirmish and they happen to point you to the counter seats, you may want to turn them down politely.

man man unagi rice bowl

The Food

No matter what you order, the constant in each dish will be the unagi. The texture and flavour of the unagi is pretty sublime. That rich and crispy skin meets with the tender and sweet flesh of the eel to give a pretty explosive burst of flavours in your mouth. It’s pretty good unagi BUT in all honesty, not that great to the point where I’ll queue up another three hours for.

man man unagi unatama

Unatama, $20.50

The Unatama is the lowest priced offering at Man Man and they serve it with two huge slices of tamagoyaki. The tamagoyaki was honestly sub-par at best. With that in mind, before you order anything there, if it ain’t unagi, you might want to be weary?

man man unagi hitsumabushi 

Hitsumabushi, $29.50

If you’re in for something novel, you might want to select the Hitsumabushi. You’ll have three different and unique methods of enjoying your unagi.

  1. Unagi with spring onions and seaweed
  2. Freshly grated wasabi (there’s a mini grater and wasabi plant for you to play with!) to garnish your unagi
  3. Unagi with dashi stock

My one little gripe with the establishment is they expect you to know what to do with everything when they serve you. They don’t even bother explaining to you the different elements of the dish and how to eat it. I had to google it on my own.

man man unagi grate your own wasabi

It was really fun to grate the wasabi though. Even with the heat from lack of air-conditioning and all that.

man man unagi mad queue

If you find yourself with a lot of spare time, then yeah sure, go for it. But if not, I wouldn’t recommend the three hour long wait. I think the negative implications of waiting so long affect your overall experience of the food as a whole.

You’re welcome to check them out though! Charge those phones and install those games. It’s going to be a long wait.

man man unagi the interior

 

Man Man Unagi
Address: 1 Keong Saik Road, #01-01
Singapore 089109
Tel: 6222 0678
Opening Hours: Mon – Sat: 11.30am – 3pm, 6pm – 10.30pm, closed on Sundays

 

*The Mbassadors paid for their own meal (ouch!) unless otherwise stated.

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