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Uya Venue hot100

490 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.
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501 Orchard Road
#02-15/16 Wheelock Place
Singapore 238880

(open in Google Maps)
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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

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.