Are you looking for the good quality unagi Singapore so you can dine in there with your favourite company? Celebrating an anniversary with lots of Japanese eel feast and a whole lot of accompanying Japanese food like sushi would not be difficult as you check out the following unagi restaurants in Singapore.
The masses of Singaporeans who enjoy Japanese cuisine will be pleased with authentic and yet affordable Japanese unagi cuisine. Plumbness, tenderness, and even colour are all guaranteed in Uya's eels. They are imported from Japan into Singapore after living in Japan for over four generations and using a family-secret sauce base. The Hitsumabushi Set, which costs $35++ for a medium order and $48++ for a large order, should be the main attraction.
Una Una, a nearby unagi restaurant, is located not far from the aforementioned Kogane Yama. You're getting a killer deal at only $9.80++, considering how luxurious and expensive unagi eel can be. The Unagi Hitsumabushi is the restaurant's signature dish. It's made with fresh unagi and a house-made sweet tare made with sugar, shoyu, and mirin. Eels are still traditionally grilled over charcoal for 10 minutes at a controlled temperature to achieve the desired texture – crispy outside and fluffy inside. A set includes dashi, pickles, and soup, as well as wasabi as a condiment.
The award for best unagi don went to Chikuyotei. It's most famous for its raw unagi. Salad, chawanmushi, an appetiser, and sakura pudding were included in the lunch set, which was very reasonably priced. Of course, the hitsumabushi, as well as the soup and condiments, were delicious.
For a smoky finish, Chikuyotei still grills its unagi over a charcoal flame. Freshwater eels are grilled, steamed, and broiled with a homemade tare sauce to make them softer and more toothsome. The eel is also served in larger slices or chopped up if you order the Hitsumabushi set. The taste reflects the use of only high-quality ingredients.
Their unagi lunch course comes in a variety of sizes, with prices ranging from $38 for half an eel to $68 for a whole eel, and includes rice, salad, pickles, and more. Eel can be found in their omakase lunch and dinner sets, as well as in more adventurous varieties like eel liver.
It is Miyagawa Honten's first outlet outside of Japan, with a 125-year history. The unagi is slaughtered every morning before the Singapore outpost opens for service, and the eels are imported from a Japanese-owned farm in Indonesia (which helps pass on savings to diners).
Its low prices and four hitsumabushi sizes – $19.80 (S), $26.80 (M), $32.80 (L), and $77.80 – make it a popular choice (XL). Because of its extra-large size, it's a good choice for larger groups.
The unagi at Unagiya Ichinoji was plumper and fatter than usual, almost jiggling atop the rice. The sweet basting sauce overpowered the smokiness, and there were few soft bones to be seen (or felt).
The unagi was as tender as the rice. I believe it was a conscious decision on the part of these establishments to match the texture of the unagi with the rice at this point. However, there was a slight chewiness to it, which I liked.
The dashi stock from Unagiya Ichinoji had a more umami complex, bringing out the charred flavour of the unagi more than when eaten on its own. It had a lot of flavour and was very filling!
Or you wish to check our more about unagi here - https://en.wikipedia.org/wiki/Unagi