Unatoto

If you are looking for affordable Unagi don in Singapore, @unatoto_sg is the place to check out!

Unatoto specialises in in charcoal-grilled unagi don! They promise reasonable, fast and tasty unagi rice bowls!

Featured here is the Unajyu Deluxe ($22++)! Super shiok meal with a huge and thick slice of unagi on top of fluffy Japanese white rice! We also tried their Unadon Double ($14.50++), which is the number 1 Signature item! Get double pieces of unagi for this!

You can also add on $4++ for Value Set A (Soup + Side dish) or $5++ for Value Set B (Mini Soba/Udon + Side dish)! We picked the Set A and got their Unagi Liver Soup, Red Miso Soup, Onsen Egg and Chilled Tofu!

For appetisers, we got the Unagi Chawanmushi ($6++) and assorted tempura ($11++)! The chawanmushi was super smooth and has lots of ingredients in it like unagi, mushroom, fishcake and prawn! The assorted tempura is highly recommended! There is tempura unagi, prawn and mushroom! It was our first time trying tempura unagi and we super loved it!

Head to @unatoto_sg now! And great news, they will be opening another new outlet at Novena Square this month!!

For the unagi fans, this one is for you! Recently I had a chance to try the Unadon Double ($14.50) and I was very surprised by the quality of unagi given the price point!

The Unadon Double comes with 2 big slabs of fresh unagi, which were thick, meaty and definitely succulent. It was a perfect pairing with their fluffy rice, which you can drench the sweet savoury unagi sauce on.

With most unagi don places selling such quantity at easily 1.5 to 2 times compared to the prices here, I really can see myself visiting this place often whenever I crave some unagi. Can't wait to go back to have another!

I’m so happy to see there’s another new unagi restaurant coming from Japan. Unatoto could been found in many places across Japan, and now you could enjoy their unagi dishes right here in Singapore.

Located at the basement of Guoco Tower, a spacious restaurant catered for the workers around CBD. They now also open during weekends as well.

The deluxe version comes with good portion of grilled unagi for me. They taste delicious with the sweet sauce, soft with tiny bones to keep in mind when you eat it.

Sadly the rice was very little for me to go with the unagi pieces. But I would recommends to go for their set menu, which one of it comes with noodle and side dish.

Noodle could choose from either the hot or cold and udon or soba. While the side dish also can choose from few options as well.

We first visited Unatoto within the 1st month of their opening and were generally impressed with the quality of their unagi and prices.

We have been back there on two to three occasions since then. There has been a noticeable drop in quality and quantity of their food since our first visit.

For example, their umaki (or unagi egg omelette) has visibly shrunk quite significantly in terms of length and thickness (and the size of the unagi filling). This is also reflected in the unagi portions for their unajyu and hitsumabushi.

Tastewise, the quality of the eel has also dropped off. I personally feel that the eel is 'mushier' and no longer soft and tender. The marinade also comes across as more bland.

This kinda explains why the queues are getting shorter after all that hype whereas their neighbours (City Hotpot and SBCD) who are comparatively more expensive continue to see long lines. I hope that they try to keep up standards as there is definitely demand for unagi dishes at this price point.

Looking at Unatoto's menu, the first question that came to mind was: so what is the difference between unajyu and unadon, and why does the former cost more than the later?

The answer is nothing as you essentially get grillled eel over rice in both dishes. The difference is that unajyu gets served in a fancy rectangular lacquer box. As the box has a larger surface area, the rice is shallower and you get more unagi as compared to unadon.

At Unatoto, you get both the unagi tail and belly in their unajyu which you do not in their unadon. The tail section is thinner and therefore dries out a little faster during the grilling process. You therefore get a crispier piece of unagi.

I personally prefer getting the unajyu because you get a lot more unagi but taste-wise, not much difference lah!

Famous Japanese unagi chain restaurant, Unatoto, arrived in Singapore at the end of January this year and immediately attracted long lines for its affordable and tasty grilled unagi dishes.

Their signature dish is the hitsumabushi or as I call it, grilled unagi - three ways.

First, you divide the dish into 3 portions and start off by enjoying the grilled unagi on top of rice. This will allow you to taste the true unadulterated taste of grilled unagi. I like that Unatoto's unagi is relatively thicker so you get to taste its soft and chewy texture (unlike Man Man's which is thin and crispy and comparatively drier). The marinate is also milder, allowing you to taste the light and sweet flavours of the unagi itself.

Second, you have it with the condiments (seaweed, pickles and spring onions). I like to add a dash of wasabi as the heat and herbaceous flavours of the wasabi and spring onions combine really well with the unagi.

Last you pour the lightly flavoured dashi broth over the remaining unagi, rice and condiment. Again, I like adding a pinch of wasabi to give it more depth and complexity. The added broth helps cleanse the palate and is a perfect warm and soothing way to end the meal.

Priced at $13.50++, this is one of the more affordable unagi options in town though be prepared to wait in line as seating space is limited!