Uya

679 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)

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

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

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Reviews

From the Burpple community

[ Food Review — Fav hitsumabushi specialist in town! ] Who here loves unagi? There’re few things that beat the honeyed, smokey taste of eel, and frankly, it’s like having a slightly healthier version of char siew!

One of the places my family used to visit pre-covid for unagi was Uya. Before the fire incident, you could look into the kitchen and watch the chefs grill eel after eel in almost hypnotic synchronisation. (You got to peek at the live eels then too!) That, along with the view (and heat) of the charcoal pit really added to the experience.

This time, I brought certain someone and his dad there instead!

Uya is renowned for not just any unagi dish. It’s claim to fame is with its Nagoya-styled hitsumabushi. On first glance, it may look similar to unadon or unajyuu. But what sets hitsumabushi aside is the number of condiments present on your tray, along with the pre-cut unagi laid out in an ohitsu (wooden rice container) instead of a bowl.

This is where the magic begins. Not only do you get to enjoy the unagi in its traditional eel-on-rice way (1), you can season it with any/all/none of the condiments (2), before eating the remaining portion with dashi á la ochazuke (3)! If you want to go ahead and eat the entire portion as solely 1, 2 or 3, that’s totally fine too. The idea is that you get variety and autonomy — as long as it tastes and f-eels good for you, you’re good!

A certain someone and I opted for a large and normal hitsumabushi respectively, while his dad got the unagi rice box (basically an unajyu), of which the latter turned out to be quite a spectacle in itself.

To my relief, the food quality was still excellent, with the sticky sweet unagi charred crisp yet tender, leaving behind a distinctive omega-3 sleekness after each bite.

It was addictive.

The best part for me is when adding in the dashi — the broth softened the rich, heavy tones of the unagi and smoothened the edged textures, making the end of my meal a much lighter affair.

Our sides were fab too: The Rare Wagyu Beef Salad was refreshing; the Oyster Tempura was a mosaic of textures; the Unagi Egg Roll was fluffy and gentle; and both the dudes enjoyed the grilled liver and liver ponzu!

Large Hitsumabushi!
This is one of those melt-in-your-mouth kind of unagi in Singapore! Albeit a little pricey, but definitely worth the visit! I had grilled unagi liver on the side too and it definitely makes for an interesting "makan" experience.

We loved the food here. The Unagi was charred nicely and the portions were huge. We celebrated my mom’s birthday here and the staff were so warm and friendly. Highly recommended.

1 Like

The unagi is delightfully smoky, crunchy and flavourful. I’d eat it every week if it were not so pricey. They use all parts of the eel here. Not all dishes are successful: The crispy bones are delectable; the grilled liver is interesting; the deep fried liver a bit too heavy; the liver ponzu is less good than ankimo. Avoid the fish skin salad; when we were there, the fish skin is so chewy it’s almost disgusting.

1 Like

The unagi is delightfully smoky, crunchy and flavourful. I’d eat it every week if it were not so pricey. They use all parts of the eel here. Not all dishes are successful: The crispy bones are delectable; the grilled liver is interesting; the deep fried liver a bit too heavy; the liver ponzu is less good than ankimo. Avoid the fish skin salad; when we were there, the fish skin is so chewy it’s almost disgusting.

Uya Japanese Unagi Restaurant 四代目菊川 on level 2 of Wheelock Place is known for its unagi hitsumabushi.
The restaurant is tastefully decorated and the unagi is crispy on the outside and tender inside.
http://hungryghost.sg/uya-japanese-unagi-restaurant/

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