Unagiya Ichinoji Rolls Out First Autumn Menu Offerings
Unagiya Ichinoji is unveiling its very first seasonal menu offerings for the Autumn season! The Tokyo-based restaurant chain that spans a history of 125 years is unveiling autumn’s specials: Premium Seafood in two styles - Hitsumabushi and Seiro Mushi. This seasonal menu aims to celebrate autumn by introducing seasonal ingredients and will be exclusive to Singapore shores for two months from September to October 2018. In Japan, fall and early winter is the right season for eels due to the change of water temperature. Said Taka Usui, manager Unagiya Ichinoji, “When the living environment gets colder, the eels are more comfortable than at any other time of the year. They develop denser and thicker layers of fat around the skin to cover themselves, while increase forage to prepare for the cold. With the built-up fat reserves, the eels emerge juicer and tastier.”
This seasonal menu aims to celebrate autumn by celebrating a traditionally autumn ingredient –eels – together with other autumn seasonal ingredients as well.
Image: Brand Cellar
Autumn Seafood Hitsumabushi ($29.80+)
Unagiya Ichinoji’s signature Hitsumabushi now comes with a beautiful medley of seafood! Expect a wholesome seafood feast filled with unagi, snow crab in sweet vinegar, mackerel, tiger prawn seasoned with salt, Hokkaido scallop drenched in butter and soy sauce, and boiled baby sardines on a bed of hot and fluffy Hokkaido rice.
The autumn bowl includes mackerel fish and sardines, which are harvested at the peak of their season in autumn. Fresh snow peas add a crisp and refreshing note to the bowl.
Hitsumabushi is Nagoya’s style of enjoying freshwater eel, and there are three ways to eat it. First, divide the bowl into four portions. Enjoy the first portion on its own and relish the eel’s depth of flavour. Then, for the second portion, add nori (seaweed), wasabi and green onion to the Hokkaido rice and eel. For the third portion, add the clear dashi to the abovementioned mix. The final portion can be enjoyed however you like.
Image: Brand Cellar
Autumn Salmon Seiro Mushi ($29.80+)
Served steaming hot in a traditional bamboo steamer, the autumn salmon seiri kushikatsu offers a melange of seafood items, fresh scallops and jewel-like, glistening orange pearls of Ikura. Dig into Hokkaido rice rich with a light chestnut fragrance, topped with wild shimeji mushrooms picked in autumn. Salmon is also another traditional autumn food, as the fish surfaces the sea more often during the season.
Seiro Mushi is a special version hailing from Yanagawa, Fukuoka —the slab of unagi is first charcoal grilled, then steamed in a bamboo steamer together with kinshi egg and Hokkaido rice mixed with moreish sweet sauce for five minutes before serving; doing so allows diners to enjoy the original flavours of the eels.
Unagiya Ichinoji has been experimenting with new menu sets like The Unagi Bento Set, Unagi
Kabayaki Set, Unagi Tendon, Unagi Box Set and Unagi Sushi Roll Double. To celebrate the month of Unagi, these new exciting dishes are at 50% off for each second order, until the end of September. Unagiy Ichinoji has also just started accepting reservations throughout the week, including weekends.
About Unagiya Ichinoji
Miyagawa Honten is one of Tokyo’s most well-known unagi restaurants, with a history that
spans 125 years. Its first outlet was Tsukiji Miyagawa Honten, and it has since grown from strength to strength, now operating 20 outlets in Japan alone. In April 2018, it opened its first-ever overseas outpost in Singapore: Unagiya Ichinoji. Here is where diners can tuck into different traditional renditions of unagi, such as hitsumabushi, seiro mushi and mamushi donburi.
Address: 01-05 Riverside Village Residences, 30 Robertson Quay, Singapore 238251
Operating Hours: Daily 11:30am to 3pm; 5:30pm to 10pm
Phone number: 6732 1970
Facebook & Instagram page: @UnagiyaIchinoji