Unagiya Ichinoji – Largest Unagi Bara Chirashi In Singapore At Suntec City. Plus 50% OFF 2nd Unagi Hitsumabushi
The grilled unagi trend in Singapore is still going strong.
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.
(Click PLAY for video highlights of Unagiya Ichinoji.)
A highlight in the first-ever, and possibly the LARGEST Unagi Bara Chirashi available in Singapore to satisfy ANY Ungai + Chirashi cravings you have. (More on that later.)
Called “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.
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.
An interesting difference is that the eels are first steamed, then grilled so that it would be more melt-in-the-mouth.
For 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.
Both branches have slightly varied offerings in the menu. The outlet in Suntec City is a “dining concept” with bigger space, larger seating capacity. (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 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.
The two items exclusive to Unagiya Ichinoji Dining are the XL Unagi Bara Chirashi, and Unagi Gozen, so look out for them.
XL Unagi Bara Chirashi ($62.80)
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).
First of its kind in Singapore, the XL Unagi Bara Chirashi is included with tuna, salmon, yellow tail, scallops, takuan (radish), cucumbers, eggs, and seaweed.
It is then topped with the signature grilled eel, therefore colourful and bursting with flavours.
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.
Premium grade of Hokkaido Yumepirika rice is used, which has a natural gloss when steamed, fluffy with rich flavour profile.
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.
For so much seafood in a single bowl, the dish was surprisingly didn’t taste fishy.
Certainly value for its money.
Unagi Bara Chirashi ($22.80)
If you cannot find a group to share the above, also available is the individual portioned Unagi Bara Chirashi.
This also comes with chawanmushi, miso soup, pickles and tofu to make it a satisfying, filling meal.
This is the signature dish from Miyagawa Honten. There is also an XL version, suitable for 3 diners, priced at $84.80.
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.
After the change in supply, I did realise that the eel used now is both meatier and softer. (Those of you looking out for that crisp outer layer might not get it).
For the second way and portion, you can add nori (seaweed), wasabi, green onion and mix.
The third which is my favourite, is to add clear dashi – ochazuke style, because it is warm and comforting.
Instead of just one, there are now two special homemade unagi sauces. The Japanese unagi sauce is made with a higher shoyu content, and hence has a saltier and more robust note. There is another ungai sauce which is specially tailored for locals, and has a sweeter note.
For the opening promotion at Unagiya Ichinoji Suntec, diners get 50% OFF every second order of Hitsumabushi. The promotion is valid until end of November 2018.
Una-Tama Don Set ($14.80)
A bowl of grilled unagi, eggs and onions simmered in flavourful stock, on a bed of premium Hokkaido rice.
Similar to Oyakodon, this is soul-satisfying comfort food.
The Una-Tama Don set is available for a limited period, during weekday lunch till end of November 2018.
Unagi Gozen Luxury Bento Box ($46.80)
Unagi Gozen which showcases unagi, A1-grade Hokkaido wagyu beef, braised Ibérico pork belly, tempura prawn, tempura pumpkin, sashimi tuna, yellow tail and ikura, soup and dessert of warabi mochi.
You can also choose between plain rice, or 16 multi-grain rice with grains handpicked from different parts of grains that brims with nutrients.
Unagiya Ichinoji – Eat At Seven Suntec City
3 Temasek Boulevard #03-307, Sky Garden Suntec City, Singapore 038983
Tel: +65 6268 8043
Operating Hours 11:30am – 3pm Last Order 2:30pm, 5:30pm – 10:00pm Last Order 9:30pm
Unagiya Ichinoji – Riverside Village Residences
Riverside Village Residences 01-05, 30 Robertson Quay, Singapore 238251
Tel: +65 6732 1970
Opening Hours: 11:30am – 3pm, 5:30pm – 10pm (Mon – Sun)
* This entry is brought to you in partnership with Unagiya Ichinoji.
November 10, 2018
November 09, 2018