![]() ![]() There are three ways of having this: the first is to eat the eel and rice on its own to appreciate the depth of flavours.Īfter the change in supply, I did realise that the eel used now is both meatier and softer. There is also an XL version, suitable for 3 diners, priced at $84.80. This is the signature dish from Miyagawa Honten. This also comes with chawanmushi, miso soup, pickles and tofu to make it a satisfying, filling meal. If you cannot find a group to share the above, also available is the individual portioned Unagi Bara Chirashi. I seldom eat Unagi Chirashi, but having both in the same bowls allows you to appreciate the rich-sweetish-savouriness of the eel, then contrasted with the refreshing sashimi.įor so much seafood in a single bowl, the dish was surprisingly didn’t taste fishy. Premium grade of Hokkaido Yumepirika rice is used, which has a natural gloss when steamed, fluffy with rich flavour profile. ![]() The cubed sashimi pieces are possibly only moderately marinated with soy sauce, mirin, rice vinegar, so that the flavours of the sauces do not overwhelm the natural-fresh tastiness of the fish. It is then topped with the signature grilled eel, therefore colourful and bursting with flavours. The is possibly the largest Unagi Bara Chirashi don in Singapore, good for sharing between 3 to 4 diners (or one very, very hungry person).įirst of its kind in Singapore, the XL Unagi Bara Chirashi is included with tuna, salmon, yellow tail, scallops, takuan (radish), cucumbers, eggs, and seaweed. The two items exclusive to Unagiya Ichinoji Dining are the XL Unagi Bara Chirashi, and Unagi Gozen, so look out for them. The menu is now beyond just unagi, and offers sashimi (salmon, tuna, yellow tail), salads, sashimi donburi (such as Kaisen Bara Chirashi Don, Salmon & Ikura Don), sushi, hot plate food (Grilled Wagyu Beef, Grilled Salmon Teriyaki, Teppan Fried Noodles), sautéed dishes (Sautéed Squid with Ink Sauce, Sautéed Clams with Butter Sauce), deep fried items (Crab Creamy Croquette, Fried Chicken, Fried Gyoza), to desserts. (There are two main ways to get there: Via Eat At Seven’s main entrance through Menya Kokoro or from the escalator up across the Fountain of Wealth.) ![]() The outlet in Suntec City is a “dining concept” with bigger space, larger seating capacity. It’s ‘formula’ is said to be attributed to the chefs’ grilling techniques, temperature control of the charcoal grill and special inhouse tare (sweet basting sauce) whose recipe has been passed down for four generations.Īn interesting difference is that the eels are first steamed, then grilled so that it would be more melt-in-the-mouth.įor those of you who dined here during its earlier opening days, the restaurant has also changed the supply of the eels to those with softer meat, to better cater to the local taste buds.īoth branches have slightly varied offerings in the menu. (More on that later.)Ĭalled “Unagiya Ichinoji Dining” for this Singapore outpost, this is a concept by Miyagawa Honten – one of Tokyo’s most well-known unagi restaurants awarded the Michelin Bib Gourmand, with more than 125 years of history. (Click PLAY for video highlights of Unagiya Ichinoji.)Ī highlight in the first-ever, and possibly the LARGEST Unagi Bara Chirashi available in Singapore to satisfy ANY Ungai + Chirashi cravings you have. Popular unagi specialty restaurant Unagiya Ichinoji with its first outlet at Robertson Quay, has opened its newest branch in Singapore at Eat At Seven Suntec City. The grilled unagi trend in Singapore is still going strong.
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