Cover 93-year-old legacy brand Unagi Yondaime Kikukawa brings its popular kabayaki-style unagi to Shaw Centre
93-year-old legacy brand Unagi Yondaime Kikukawa brings its popular kabayaki-style unagi to Shaw Centre
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Partnering with Les Amis Group, Unagi Yondaime Kikukawa boasts roots of a 93-year-old legacy and brings its signature kabayaki-style unagi to Orchard
Nine decades of eel excellence are about to arrive on our shores, thanks to the Les Amis Group. The draw? Unagi Yondaime Kikukawa, a popular unagi restaurant founded in 2017 by multi-generation unagi wholesaler Nakasho Shoten. Boasting a heritage stretching back to 1932, the storied wholesaler is best known for only using live unagi and is also trusted to supply many renowned unagi establishments in Japan today.
With 33 restaurants worldwide—spanning across Hong Kong, Taiwan, Thailand, Korea, and China, Singapore’s first outlet and the brand’s latest addition will call Shaw Centre its home.
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Above Unagi Yondaime Kikukawa is best known for only using live unagi
Unagi Yondaime Kikukawa is best known for only using live unagi
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Imagine grilled eel so exquisite it could make even the most discerning gastronome squeal with unadulterated pleasure. At the Singapore outpost of Unagi Yondaime Kikukawa, fourth-generation chef-founder Kikukawa Yuhei guarantees that sort of unagi mastery. Superior in size and quality, these live Japonica eels are freshly dispatched, filleted and onto the searing hot binchotan coals they go.
Above The signature traditional kabayaki-style Japanese eel
The signature traditional kabayaki-style Japanese eel
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The sort of obsession with traditional kabayaki that borders on the alchemical; intense heat to crispen up the skin, before a gentle finish on low heat, all within minutes. This time-tested methodology ensures a delicate balance of crispy, caramelised, smoky exteriors that crack upon first bite and into soft pillowy flesh.
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Above Nagoya’s regional specialty Hitsumabushi is served at the Singapore outpost in Shaw Centre
Nagoya’s regional specialty Hitsumabushi is served at the Singapore outpost in Shaw Centre
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The crowning jewel in every outpost is the Ippon unagi. It arrives fit for royalty, where a whole eel, cooked in its signature style, is presented in handcrafted Minoyaki tableware, whispering tales of the Edo period. Another novel traditional dining experience is the regional specialty of Hitsumabushi, reflective of Nagoya’s rich culinary heritage. It is served in formats that allow diners a layered experience, from simply enjoying the unagi on its own to the progressive addition of warm dashi broth and rice (ochazuke style).
Opening its doors on April 15, the 58-seater restaurant is an open invitation to savour the best eels, prepared in world-famous kagayaki style. Singapore is about to level up its unagi game, and something this special won’t remain a secret for long.
Unagi Yondaime Kikukawa
Address: Shaw Centre #01-12, 1 Scotts Road, S(228208)
Credits
Images: Unagi Yondaime Kikukawa
