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.
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.
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.
501 Orchard Road
#02-15/16 Wheelock Place
Tel: 6732 1096
*This was a sponsored post (Thanks for the food Uya 四代目菊川 !)
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