So when I was invited for dinner at UYA - honestly I was not looking forward to it. Fortunately, they offer non-Unagi dishes and I was going to order one of those before my sis suggested that I try their Signature Unagi dish. And since I didn’t want to disappoint her - I ordered the Hitsumabushi - chopped up eel over rice - with 4 ways to eat it. Found out from my wife later that night that Hitsumabushi originated from Nagoya and this is how she would eat it back home.
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And as instructed - I divided the rice bowl into 4 equal portions - I scooped the first portion into my bowl and ate it as it was.  The next portion was eaten with wasabi, nori and spring onions - the third portion, poured the dashi with some condiments into the bowl to make Ochazuke.  And finally - for the last portion - I could eat it however I wanted - I chose the Ochazuke way - cos I felt that it tasted best when eaten that way.
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I enjoyed dinner. Since I’m not a fan of Unagi nor have I eaten lots of it - I can’t say I know what or how it should taste like - but this Unagi tasted really good - unlike those I’ve tasted before - it was tender and flavourful - although I would have preferred a little more char on it. I enjoyed sampling the different ways of eating it - and after this meal - I must confess that I may be becoming a fan of Unagi.
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