Asia / Japanese / Casual
The Japanese have a way of savouring the seasons, and you’ll find the same appreciation for the cuisine here at UYA. Bathed in warm lighting with an autumn leaf centrepiece that pays tribute to the season eel is best savoured, this Japanese eel specialist restaurant on the second floor of Wheelock Place is all about enjoying unagi in different ways.
The classic dish here, of course, is the Hitsumabushi—chopped eel on a bed of warm Japanese rice, served with condiments and a pot of dashi broth. It’s a four-step process that the friendly waitstaff will patiently explain to you: Start by dividing the eel and rice into four portions with your scoop, and enjoy the dish as it is first in the empty lacquered bowl provided. Then, add the spring onions, wasabi and nori to your taste. The third step is to pour the warm dashi broth over the chopped eel, condiments and rice to enjoy the dish ochazuke-style. Finally, enjoy the dish whichever way you like best.
Of course, no part of the eel goes to waste. There’s crispy eel bones and liver ponzu for starters, the latter meltingly smooth and creamy. The unagi egg roll is a fluffy dream best eaten warm. And if you’re looking for something to balance out all that eel, the oyster tempura is the perfect bite-sized answer—wrapped with a shiso leaf, no less, for a slight bitter and peppery contrast.
Address: Wheelock Place, #02-15/16, 501 Orchard Road, Singapore 238880
Mon-Sun, 12pm to 2.30pm, 6pm to 9.30pm
Fri & Sat, 12pm to 2.30pm, 6pm to 10pm
Tel: 6732 1096