And this is unagi with mixed tempura in a bowl of fluffy Japanese rice. I like that the tempura felt less greasy and less salty than many other tendon places in Singapore.
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As for the unagi, it's boiled before being grilled, so it'll be less crispy than the leading unagi specialty restaurants in Singapore. But there's a reason for this - they use Kagoshima unagi which is more tender and not fishy. Chef felt it's more suited to this style of unagi in order to preserve the moisture and texture of the meat.
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Try it, and see if you can catch a glimpse of the handsome but shy Chef Mamoru Kanaya, former Head Chef of Ramen Champion Buta God and Menya Takeichi 😊
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