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.
Established in 1872, Taga is one of the most historic restaurants in Morioka, Japan, and even had a NHK drama series “Dondo Bare” modelled after it. Its signature sweet barbecue sauce has never been depleted, and has been continuously replenished since the restaurant was founded close to 150 years ago.
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. The restaurant will serve its 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.
1. Rice: The rice served in Unaemon uses a famous brand in Hokkaido named "NANATSUBOSHI". It is sweet, glossy, chewy, and belongs to the highest class in Japanese rice. Not only does it taste delicious, it also complements the grilled unagi perfectly.
2. Eel’s Sauce: A premium secret eel’s sauce, made of special ingredients including Sake from Kumamoto, is added to the unagi.
3. Broth: The broth is carefully brewed with Shizuoka Yaitsu bonito and Hokkaido Hidaka kelp to give it a nice, golden colour and a rich flavour.
4. Long-established traditional technology: The chefs use long-established difficult traditional techniques to cook their eels.
5. Cooking style: The unagi is slit and butterflied before being grilled over hot charcoal for the first time. It is then steamed, seasoned with its premium sweet sauce, and grilled for three times. The end result is a tender, flaky eel, with a crispy finish.
6. Fresh eels: The eels are air-shipped live from the production area directly, and housed in the restaurant itself, ensuring that the eels are always outstandingly fresh.