Unaemon – First 147-Year-Old Grilled Unagi Restaurant in Gochi Church Street Japan Kitchen, Singapore
Unaemon at Gochi Church Street Japan Kitchen is the restaurant’s first outpost outside of Japan and brings with it over 150 years of unagi specialty traditions.
Unaemon is co-founded by the owners of Taga, a 147-year-old Unagi specialty restaurant and Kiyoizumi, another iconic unagi specialty establishment in Yokohama; and as you can imagine, what comes out is a blend of the best and their outpost here did not disappoint.
The signature Unajyu (Small portion $32++, Medium portion $36++) is the specially prepared Unagi over a bed of Nanatsuboshi (from Hokkaido) rice.
The Unagi is first grilled, then seasoned with Taga’s century and a half’s secret sauce that includes amongst its secret ingredient, a douse of sake from Kumamoto. The eel is then steamed and then grilled again to give it a moist-tender inside and a crisp exterior.
The eel is undoubtly fresh with Unaemon air freighting the eels live and kept on premise to ensure the freshest of ingredients. First bit of the butterflied unagi was tender and moist, a testament to the tedious process of grilling, steaming and grilling the eel to perfection. The cooking method also encapsulates the eel with the secret sauce perfectly, infusing the entirely unagi just so subtly that it does not saturate the unagi and complements the freshness of the eel.
Furthermore, there is no drenching the dish with sauce, allowing the Nanatsuboshi rice to assert its own sweetness.
If the Unajyu is not enough for your Unagi fix, there is always the Kiwami Unajyu ($65++) which consist of two Unagi, one embedded inside the rice.
Unaemon
Gochi Church Street Japan Kitchen, 23 Church Street, Singapore 049481
Mon to Sun: 11:30AM – 9PM
Website: https://www.facebook.com/gochisg/
Check out the other dining options at Gochi here!
Words and Images by @traveling_noodle
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