Love good food? Enjoy even more with thousands of 1-for-1 deals with Burpple Beyond >
close

Uya

560 Wishlisted
~$35/pax
Uya 四代目菊川 aims to offer affordable and authentic Japanese traditional unagi cuisine to the masses in Singapore. Our eels are carefully selected to ensure the ideal quality (colour, plumbness and tenderness) to match our own tare (sauce). The tare used in Uya 四代目菊川 is made using a sauce base that has been a family secret for over 4 generations and was specially brought over from Japan to Singapore.

501 Orchard Road
#02-15/16 Wheelock Place
Singapore 238880

(open in Google Maps)

Tuesday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Wednesday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Thursday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Friday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Saturday:
12:00pm - 02:30pm
06:00pm - 10:00pm

Sunday:
12:00pm - 02:30pm
06:00pm - 09:30pm

Monday:
12:00pm - 02:30pm
06:00pm - 09:30pm

View Address & Details

Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

Always wanted to try out uya bc I really love unagi and wanted to see how it compares to manman 🤪 There was no queue during dinner time on a weekday hence everything was pretty speedy.
.
Hitsumabushi M (~$35) was slightly pricier than ManMan. There was a generous portion of meaty unagi, grilled well and crispy (esp the skin)! Rice was sticky and moist, but imo the sauce wasn’t tasty enough (or maybe it simply wasn’t enough) bc some parts of the rice didn’t have much taste.
.
Dashi broth was really good and I liked how it wasn’t too salty Nor take away the sweetness of the unagi sauce. Overall I’d say uya’s unagi was less smoky than ManMan’s and I personally prefer ManMan but Uya is still really good.

More on ig @goodfomood

🍣Talking about Wagyu Bowls makes me reminisce our many trips to Japan🇯🇵 where exploring food gems formed the bulk of our itinerary. We practically 🚶🏼‍♀️ walked from morning to night, hoping to burn off some calories since we were almost eating something every hour.
.
Got a little excited with Uya’s Rare Wagyu Rice Bowl ($27) which comes with thinly sliced wagyu- a little fatty but not too overpowering, onsen egg and fried garlic chips ( My fav!). Wish there was more beef though haha

1 Like

I have tried Man Man Unagi before Uya. Hence, Man Man has raised the standards for Ungai Don and I have certain expectations when trying the Hitsumabushi Unagi set at Uya. While Man Man has to queue, there isn't much queue for Uya.

Based on my recollection, the prices for Man Man and Uya are around the same. Advantages for Uya are that they sell a wider variety of food compared to Man Man. However, given the prices, I will still go for Man Man as its quality and taste are better. If you are craving for grilled Unagi and you are around the Orchard area, Uya is still a fairly good option.

90% as nice as Man Man’s, but at least you dont have to Q for this

Opening its doors at @wheelockplace just beginning of last year, @uya_sg aims to deliver a grilled unagi which is exactly the same as you will find in Nagoya. The tare used is made using a sauce base that has been a family secret and passed down over four generations.

Without any live killings of fresh eels and no DIY grated wasabi like Man Man Unagi, I was slightly disappointed that the grilled unagi didn’t match up to their strong competitor. There were many soft bones here and there which destroyed the overall pleasant mouthfeel. Made with the condiments (Spring Onion, Wasabi & Nori) and Dashi broth, the Ochazuke (rice with soup) was underwhelming and lacked that umami kick.

P.S. I guess I’m left with the last specialty grilled eel restaurant, @unagiyaichinoji to decide who’s the best 😋.
Rating: ⭐️⭐️⭐️

The menu hasn’t changed much since the restaurant opened (only minor additions), but the place has become better known and justifiably popular in spite of the high prices, so do book in advance or be prepared to queue. The unagi here are crunchier, smokier, and more flavourful than those served at non-specialist restaurants. One must try the Hitsumabushi, which they recommend to eat three ways - on its own, with wasabi and other condiments, or with a broth; each is delicious in a different way. They use all parts of the eel: ‘Crispy bone’ is scrumptious, grilled liver is interesting, liver ponzu is less good than ankimo (monkfish liver) as it is less fatty. Efficient and polite service.

ADVERTISE WITH US