[CLOSED] Unaemon

16 Wishlisted
~$35/pax
* This place has closed :( Please try somewhere else. *

23 Church Street
#01-02/08 Capital Square Gochi Church Street Japan Kitchen
Singapore 049481

(open in Google Maps)

Thursday:
Closed

Friday:
Closed

Saturday:
Closed

Sunday:
Closed

Monday:
Closed

Tuesday:
Closed

Wednesday:
Closed

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Reviews

From the Burpple community

Unaemon serves unagi in the form of hitsumabushi, unaju, kiwami unaju (unagi and egg custard) and unagi ala carte.
http://hungryghost.sg/unaemon/

Came during dinner time which was lesser crowd as compared to lunch time. This restaurant originated from Japan which have established since 1950.

Since I always ordered the Hitsumabushi in other places so I give the Unaju a try. Pretty much a bento style with a regular size of unagi on top, filled with lots of Japanese rice at the bottom. The meal also included kaba, chawan and miso soup. Hot green tea is included free of charge. $38++

As compared to Hitsumabushi, Unaju goes for a much lighter taste; which you still can add on more sauce on it. For me I would still go for Hitsumabushi because it has a much brighter taste and more fun to add the sauce and soup.

2 Likes

Happened to chance upon Unaemon at the new Gochi Church Street Japan Kitchen; located in the same grounds as Pronto Cafe & Bar, Unaemon is a new concept that specialises in charcoal-grilled live eel hailing from Yokohama, Japan with a heritage of nearly 150 years.

Available in three sizes (small, medium and large), the Hitumabushi comes served with Dashi broth on in a pot on the side kept warm with a flame. The Unagi here comes with a lighter flavour here; lightly-glazed in a savoury sauce, the sauce helps to enhance the flavours of the fish without being particularly overwhelming, while the grilling does provide the Unagi with a crisp surface though does not carry much smokiness along with it; the slices of fish being considerably plump and carried a bite whilst may be a little scaly to some. All that sits atop a bed of fluffy short-grain rice, to be had with condiments such as the wasabi, spring onion and seaweed provided at the side, at the various peppers and sauce made available at the table. Once everything is almost done, pour in the Dashi broth to have it Ochazuke-style; the broth's light flavour also helping to add some moisture to the entire dish — changes the textures without washing away the flavours of the Hitumabushi. A Hitumabushi that would fit well for those who prefer lighter flavours in general.

2 Likes

Mild flavour (notice the colour of the fish?), but still good. Hearty portion (I went for the Full / Medium) #unajyu #unaju #unagidon Worth a try, especially when Japan craves hits in Telok Ayer. Not an #unagi person? There's other Japanese eateries in the same compound! #chawanmushi #setlunch

#8dayseat #burpple #eatoutsg #foodiesg #foodphotography #foodporn #foodpornsg #foodsg #foodstagram #hungrygowhere #igfoodies #instafoodsg #instafood_sg #sgeats #sgfood #sgfoodblogger #sgfoodie #sgfoodies #sgfoodporn #sgfoodunion #singaporefood #whati8today #yahoofoods

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