At Unagiya Ichinoji, you can also pair the dishes with two special homemade unagi sauces. The Japanese uangi sauce is made with a higher shoyu content, and hence has a saltier and more robust note. Specially tailored for locals, the Singapore unagi sauce has a sweeter note. Its signature dish, the unagi hitsumabushi is eel grilled to perfection with a crisp skin and tender interior. Select from one of the two sauces available to your own liking. The hitsumabushi can be enjoyed in three ways – 1) On its own, 2) With the accompanying condiments such as spring onions and wasabi, or 3) With the accompanying condiments and a clear dashi stock for a homely and soupy rendition of the hitsumabushi.
Festive Platter (3 - 4 pax)
Unagi Hitsumabushi XL
Unagi Nagayaki Bento
Unagi Salmon Ikura Bento
Unagi Wagyu Beef Steak Bento
Wagyu Beef Steak Bento
Grilled Wagyu Beef
Deep-Fried Chicken ( 3pcs )
Yakitori ( 2pcs )
Yakitori Kawa ( 2pcs )
Yakitori Wings ( 2pcs )
Unagi Shirayaki with Miso sauce
Charcoal Grilled Seafood Platter
Charcoal Grilled Meat Platter
Extremely flavourful and satisfying
'Unagiya Ichinoji’s unagi felt fatter and plumper; it almost jiggled atop the rice. There were hardly any soft bones to be seen (or felt) and the sweet basting sauce came through more than its smokiness. The rice was as soft as the unagi. At this point, I felt like it was a deliberate choice for these places to match the unagi‘s texture with the rice. But there was a slight chewiness as well, which I appreciated. In terms of the dashi stock, Unagiya Ichinoji’s had a more umami complex, which made the charred taste of the unagi more pronounced than when consumed on its own. It was extremely flavourful and satisfying!'
Sweet Basting Sauce
'The Seiro Mushi ($19.80, $24.80 with Chawanmushi) is a special version hailing from Yanagawa, Fukuoka. The slab of unagi is first charcoal grilled, then steamed in a bamboo steamer together with kinshi egg and Hokkaido rice mixed with sweet sauce for five minutes before serving.I thought most of the rest of the ingredients were fine, from the fluffy rice, egg to the sweet sauce.'
Hannah Chua (eatbook)
Even the rice itself is tasty enough!
'After pouring in the egg, we mixed the entire combination up with a wooden spoon. My colleague and I both agreed the addition of the egg made a pretty significant difference to the rice. It became more creamy and moist! Even the pollock roe helped enhance the umami in the dish. I realised I started helping myself to the rice a lot more than I did to the unagi.'