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Tendon specialist Tendon Kohaku and unagi specialist Man Man Unagi have started a brand-new collaborative dining concept at Clarke Quay Central! Since their respective openings, both of these F&B concepts have been drawing long queues every day, winning over the hearts of local gourmands with their authentic Japanese specialities. Now, fans of the two brands can tuck into both tendons and unagi just side by side at the two new restaurants.
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At the new outlet, Tendon Kohaku will present an exclusive item: Kaisen Tendon by Kohaku and Teppei (S$26.50++). The item follows the kaisen don recipe by Chef Teppei Yamashita, who helms Teppei Japanese restaurant and Man Man Unagi.
Other exclusive items include Jumbo Unagi Tendon (S$29++), a glorious showstopper of huge eel encased in crispy tempura exterior. The Premium Chawanmushi with Unagi and Ikura (S$6.50++) is made with egg, chicken broth, chicken, shiitake mushroom and spring onion. The treasures that are unagi and fish cake are embedded within the wobbly offering; glistening globes of ikura are set atop it. There is also the Crispy Unagi Dragon Roll (S$9++): a combination of tempura prawn, tempura crabstick and avocado are draped across vinegared Japanese rice.
Man Man Unagi will also offer an exclusive item: Kaisen x Hitsumabushi by Teppei and Man Man (S$32.50++). The restaurant is renowned for its unagi offerings – its success is in part due to its insistence on using only premium Japanese eel. Drenching the eel is a thick, rich and moreish unagi sauce. At the new restaurant, you can ask for refills of the sauce! The perfectly grilled eel, which has a wonderful smoky aroma, is paired with Nanatsuboshi white rice and fresh wasabi. There are three ways to enjoy hitsumabushi: on its own; with a mix of condiments, wasabi and green onions; and with soup added to the aforementioned mix. The unagi is served alongside an exquisite kaisen don with a secret-recipe sauce from Teppei Japanese restaurant.
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Unaemon is one of the 6 Japanese food brands that can be enjoyed at the newly-opened Gochi on Church Street.
Established in Japan in 1950, Unaemon was co-founded in Japan by the owner of Taga, a 147-year old unagi specialty restaurant, and the third owner of Kiyoizumi, a historical unagi restaurant in Hinode-cho, Yokohama.
Unaemon has seven chefs who specialize in cooking unagi. As cooking eel is a difficult and technical process which requires years of experience, two highly-skilled chefs will be based in Singapore to oversee things in the kitchen.
Their Singapore restaurant will serve their signature Unajyu, and there are plans to serve the popular original dish Unagi Shabu-shabu in the future.
Unaemon is also highly committed to sourcing the best ingredients for its dishes.
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Diners can look forward to a slice of Japan in the Central Business District area as Japanese premium gourmet space, Gochi has opened its doors to the public.
Located at the bustling Capital Square on 23 Church Street, Gochi houses six different Japanese food concepts, ranging from Japanese heritage food brands to modern day treats.
Diners can enjoy a wide range of delectable Japanese cuisine at the new venue, with four new-to-market Japanese brands making their local debut, namely conveyor-belt sushi chain Chojiro, Italian-Japanese fusion restaurant Pronto, unagi specialty restaurant Unaemon and frozen fruit bar Paletas.
The well-loved leading luxury Japanese confectionery and chocolatier, Morozoff, which has three other outlets in Singapore (Plaza Singapura, Westgate and Jewel Changi Airport), has also set up shop at Gochi, selling its range of fine chocolates, best-selling cookies and cream cheesecakes. Hokkaido’s No. 1 soup curry eatery, Suage, which has two restaurants located at Capitol Piazza and Jewel Changi Airport, has an express counter at Gochi to cater to the busy CBD lunch crowds.
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With 20 grilled eel restaurants (Unagi) in Japan, Miyagawa Honten, which first started in Tokyo 125 years ago now has its first-ever overseas outlet here in Singapore and named it Unagiya Ichinoji.
The 34-seater restaurant serves Unagi in three different styles: Hitsumabushi, Seiro Mushi and Mamushi Donburi. Hitsumabushi is a signature dish served at Miyagawa Honten’s outlets in Japan.
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Uya Singapore at Wheelock Place is a 90-seater restaurant which specialises in grilled live unagi (freshwater eels). It’s opened by the people behind Koji restaurant at Pickering Street, which is known for its chirashi don.
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Uya is a local collaboration with an experienced unagi distributor from Nagoya, Japan.
The eels are sourced from both Japan & Taiwan and transported live to Singapore, where they are prepared daily in the restaurant and grilled over binchotan charcoal.
There is a glass panel at the front of the restaurant where you can watch the chefs in action.
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