For grilled eel done right
Avg price: $35
Read what the community says about Uya!
The rundown
We were alerted to this new live grilled eel specialty restaurant in Wheelock Place by Burppler Shawn Loh, who deems Uya a worthy rival to the exceptionally popular Man Man Unagi Japanese Restaurant. The eels here at Uya are supplied by a wholesaler in Nagoya, and the kitchen is led by head chef Kojima-san, who has previously worked at top unagi restaurants in Nagoya.
The vibe
With Japanese minimalism, accented by the liberal use of light wood and warm lighting, Uya channels the peaceful vibes of a zen garden in autumn. The main dining area, while offering views of a faux maple tree, gets busy and rather hectic, which was the case when we dined there on a Saturday night. Ask to sit at one of the semi-private tables behind the room partitions if you’d like some quiet; this is also great for business meals. Also, avoid sitting at the table right at the entrance — many a time, the service staff came dangerously close to us while scurrying around the restaurant serving hot food. It was also obvious that the kitchen and service team have some ways to go in terms of running a smooth, fluid dinner service. Our mains were served a good 30 minutes apart, and all around us were diners getting impatient waiting for the grilled eel dishes, which took an awfully long time to be ready.
What’s good
Like Man Man, Uya specialises in grilled live eel, and the kitchen is outfitted with a custom charcoal fire unagi grill. Uya’s signature is no other than the Hitsumabushi ($35 for medium, $48 for large; medium should be sufficient for moderate appetites), which sees a generous portion of grilled eel arranged over Japanese rice, served with yuzu-scented soup, a light dashi and extra condiments on the side. To be honest, our moods were thoroughly dampened by the frustratingly long wait for the eel, but a taste of it worked in lifting our moods like a charm. The eel was perfectly grilled with a smoky flavour, beautifully charred bits and a great bite — soft yet not mushy, and the sweet-savoury tare sauce slicked on the eel is incredibly well-balanced.
We’re told this the Hitsumabushi is one of the most traditional ways to enjoy grilled unagi. Refer to the detailed instructions printed on the menu on the various ways to taste the dish — we enjoyed it most with a grind of sansho (Japanese pepper), which enlivened the smoky eel with its zesty, tingling notes that reminded us of both lemon myrtle and Sichuan pepper. If you’re dining with a non-unagi fan, the beautifully presented Sashimi Rice Bowl ($23) is a delicious alternative topped with super fresh cubes of seafood. We’ll give them a few weeks to really get their groove on, after which you bet we’ll be back!
Get the lowdown on more newly opened spots in Singapore this month here!
