I N V I T E D T A S T I N G
If you are into unagi, here's a new dish you should not miss at The Armoury, their "Tempura Unagi with Scallion Remoulade".
Each of the large boneless pieces of Japanese eel were coated in a light and crunchy batter that wasn't oily at all.
I thought they tasted good, and then I dunked one in the accompanying dip and was even more impressed. Somehow, the savoury creaminess of the remoulade was the perfect match for the sweet-sauced unagi. A good squeeze of the lime is also a must.