Enjoy dining without burning a hole in your pocket, no membership required
Very refined, very good. And I understand why people are willing to queue hours for this.
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The unagi was slow grilled over binchotan charcoal, and you can see that this unagi was grilled just enough so it wasn't over charred. One bite into it and I was amazed how tender it is, all the meat collapsed with the slightest pressure. Here, the sweet savoury sauce was used sparingly so what really stood out was the eel - how fresh, how tender it was.
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It won't give you the super shiok feeling; there's no flavours explosion or a super crispy/charred exterior here. But you know this is one to be appreciated and savored slowly, more so when you have a lovely view of a mini Japanese garden right outside the window.
Many moons ago, on a trip to Kyoto, I followed my nose and chanced upon this Unagi-ya only to discover that it was the famed Hirokawa which has 1 Michelin star. After queuing for almost 2 hours, I was dying of hunger. My wait wasn't in vain. This is by far the best Unagi I have had. I can still remember how good it was. My only regret was not ordering the works!
Notoriously hard to get a seat in but absolutely worth it. @blueskiescottonclouds & I absolutely Loved it, @justinfoodprints you gotta go for the Unagi Pilgrimage. 🏵
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ACAMASEATS & TIPS💮: Jyou una jyu Large (💴¥4,200/💵S$52) Edomae Unagi, using only carefully selected fresh eel caught daily, cooked slowly over a charcoal flame until fluffy & for something extra, try their steamed unagi. The refreshing kimosui is made with katsuo stock. 🤤
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If you are able to get a seat, just go all out with their course meals. The recommendation will be Course A (💴¥3,900/💵S$48) If you are feeling adventurous & generous go for Course D that will set you back (💴¥9,600/💵S$120) 🖖🏻
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I had the Unagi Course (¥5,000/S$63) with 7 dishes which includes: Una Jyu(Grilled Unagi on Rice), Kimoyaki(Grilled Eel Liver, Koi no arai(Boiled Fresh Carp), Uzaku(Grill Eel & picked cucumber), Miso, Pickles & Dessert. 🍱
If you are an Unagi enthusiast, this is it. This is where you come, this is an institution, this is your temple, a Pilgrimage here is a Must for all Unagi Lovers. 😋
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ACAMASTIPS 💮: Edomae Unagi, using only carefully selected fresh eel caught daily, cooked slowly over a charcoal flame until fluffy & for something extra, try their steamed unagi. The refreshing kimosui is made with katsuo stock. 🖖🏻
