Tempura Makino @ Great World City - New Seasonal Summer Menu Showcasing Unagi

Summer in Japan means soaring heat, lively festivals, and an appetite for food that nourishes and cools the body, which is pretty much what we experience all year round in Singapore. Tempura Makino's new seasonal summer menu (available from 17 June 2025) brings the spirit of Japanese summer here, with a spotlight on unagi, which is believed to revitalise the body and build stamina during the sweltering season.

Umeshu Chuhai & Yuzu Lemon Chuhai 3.5/5

To beat the heat, we cooled down with Chuhai highballs ($10 each). The Umeshu Chuhai was pleasantly fruity and light, while the Yuzu Lemon Chuhai felt like summer in a glass - zesty, fizzy and refreshing without being too sweet. Both use iichiko shochu, known for its purity and quality.

Mozuku Uzaka with Shikuwasa Jelly 3.8/5

For our lunch, we started with the Mozuku Uzaka with Shikuwasa Jelly ($9). It came chilled, tangy and refreshing. The grilled unagi was smoky and soft within, balanced with crunchy cucumber, slippery Okinawan mozuku seaweed and jelly made from shikuwasa (a tart citrus fruit sometimes referred to as the "longevity fruit"). It's a great start to whet the palate.

Unagi Isobe Age 4/5

Then came the Unagi Isobe Age ($10). Think crispy, lightly battered eel speckled with aonori seaweed flakes that deliver a burst of oceanic umami. The accompanying sansho pepper salt added a gentle numbing tingle and citrus note.

Unagi Tempura Hitsumabushi 4/5

The highlight for me was the Unagi Tempura Hitsumabushi ($28). Traditionally grilled, the unagi here is given a crunchy tempura twist, served atop fluffy rice with the signature hitsumabushi experience: try it plain, try it with condiments, add a pour of warm dashi to transform it into a comforting ochazuke (tea rice), and finish however you like best. Personally, the ochazuke hit all the right notes - savoury, soothing and deeply satisfying. It also comes with a small appetiser and miso soup, rounding out the meal.

Mikan Mochi with Yuzu Sherbet 3.8/5

We ended on a bright note with the Mikan Mochi with Yuzu Sherbet ($7.50, or $6 with the Hitsumabushi). The tempura-coated mochi had a warm, chewy texture with a sweet burst of mandarin orange inside, paired with a tart and icy yuzu sherbet. It’s fried but not a heavy dessert, which I appreciated after a deep-fried main course.

Tempura Makino's seasonal menu does a fine job showcasing unagi in unexpected forms - grilled, tempura-battered or chilled with citrus. I appreciated the thoughtful pairings and attention to texture and balance. The hitsumabushi was the standout dish, and I'd gladly return for that alone. Whether you're a longtime unagi lover or just looking for a refreshing Japanese meal with a summer twist, this seasonal lineup is worth checking out. These limited-time-only dishes are available while they last.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Tempura Makino
Great World City
1 Kim Seng Promenade
#B1-112/113
Singapore 237994
Tel: +65 6257 8733
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Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Great World MRT station. Take Exit 6. Walk to destination. Journey time about 5 minutes. [Map]

UYA @ Oasia Hotel Novena - Savour Outlet-exclusive Specialty Dishes and Signatures At UYA's Second Outlet

Uya, renowned for its top-notch unagi dishes, has opened its second outlet at Oasia Hotel Novena. This unagi restaurant offers a range of outlet-exclusive specialty dishes and signature creations that are sure to tantalize your taste buds. With a focus on quality, Uya sources live eels directly from fisheries on a weekly basis, ensuring the freshest ingredients for their dishes. These live eels are then prepared a la minute in various mouthwatering renditions by Uya's team of experienced Japanese chefs, led by the talented head chef.

Grilled Unagi Fin 4/5

Grilled Unagi Head 3.8/5

Diners can expect an array of new and irresistible bites crafted to complement Uya's selection of Japanese sakes, shochu, and beers. Among the highlights are three specialty skewers glazed in Uya's signature homemade sauce. The Grilled Unagi Fin ($6/Stick) and Grilled Unagi Head ($6/Stick) are perfect for those who appreciate the traditional Japanese way of enjoying different parts of the eel.

Yahata Maki 4/5

For a unique Kyoto specialty, try the Yahata Maki ($9/Stick), which combines crunchy and slightly bitter burdock root wrapped within tender unagi.

Smoky Unagi Ham 4/5

One standout dish is the Smoky Unagi Ham ($16). This tightly-rolled unagi is lightly seasoned with salt and grilled over sakura wood chips, imparting a distinct smoky ham-like flavor. The accompanying velvety cream cheese adds a rich mouthfeel, resulting in a delightful combination of flavors.

Crispy Unagi Bone 3.5/5

At Uya, you'll also encounter unique offerings like the Crispy Unagi Bone ($6), which provides a thin and crispy chip-like texture, a surprising treat for those unfamiliar with eating eel bones.

Liver Ponzu 2.5/5

Deep Fried Liver 2.5/5

Grilled Liver 3/5

Adventurous eaters can opt for the Eel's Liver prepared in three ways: Boiled ($9), Grilled ($9), and Deep-fried ($9). While the boiled version is served with ponzu sauce to balance the gaminess, the grilled and deep-fried variations help mask the intense flavors of the liver.

Oyster Tempura 3/5

Seafood lovers shouldn't miss the Oyster Tempura ($14), featuring plump and juicy Hiroshima oysters wrapped in shiso leaf and accompanied by a crispy coating. While the dish is served with salt, a tangy sauce could elevate the overall flavor profile.

Mullet Roe with Radish 3/5

Another a la carte dish at Uya is the Mullet Roe with Radish ($19). This dish showcases the savory and perfectly balanced flavors of mullet roe paired with white radish. The combination creates a delightful taste experience; however, it may be an acquired taste for those unfamiliar with enjoying mullet roe in its naked form.

Grilled Eel with Salt 4/5

One of Uya's expertly-executed offerings is the Grilled Eel with Salt ($23/$33/$46). This seemingly simple dish requires meticulous preparation, including filleting, deboning, butterflying, skewering, and grilling the eel with just the right amount of salt. This careful technique ensures that the natural flavors of the eel shine through, resulting in a delectable and satisfying culinary delight.

Healthy Unagi Rice Bowl 4/5

For those seeking a complete meal, Uya offers set meals that come with a side of refreshing and tangy salad, pickles, and miso soup with a hint of yuzu zest. The Healthy Unagi Rice Bowl ($29) features tender eel, natto (fermented soybeans), nagaimo (Japanese mountain yam), okra, sous vide egg, and garnishes like spring onions, seaweed, and Japanese ginger. However, the sticky mucilage from the ingredients may not be to everyone's liking.

Hitsumabushi Large 4.2/5

Hitsumabushi Medium 4.2/5

Undoubtedly, the highlight of Uya's menu is the Hitsumabushi ($35/$48). Served in two sizes, this bowl showcases glistening golden-brown unagi atop fluffy Niigata rice. Accompanied by a trio of condiments (spring onions, wasabi, and crispy nori), homemade umami dashi, pickled cucumbers, and miso soup with yuzu zest, the Hitsumabushi offers three ways to enjoy it. You can savor the original flavors of the grilled unagi and rice, enhance it with your choice of toppings, or pour the light dashi broth over the rice, reminiscent of an 'ocha-zuke' style. However, it's worth noting that the dashi broth at Uya leans towards the sweeter side compared to other unagi restaurants.

Sea Urchin and Wagyu Rice Bowl 4.2/5

For a luxurious and indulgent experience, try the Sea Urchin and Wagyu Rice Bowl ($55). This delectable dish combines thinly-sliced succulent rare beef, Hokkaido sea urchin, and briny ikura with freshly-grated wasabi, resulting in a harmonious blend of flavors.

Parfait 4/5

The Parfait ($12) is beautifully adorned with layers of sweetened azuki beans, creamy vanilla and matcha ice cream, chewy mochi balls, and velvety whipped cream. Each component contributes to a symphony of flavors and textures, creating a harmonious blend that will leave you wanting more.

With its outlet-exclusive dishes and commitment to serving quality unagi creations, Uya at Oasia Hotel Novena is a must-visit for unagi enthusiasts and Japanese cuisine lovers alike. Prepare to embark on a delightful culinary journey filled with the finest unagi delicacies that will leave you craving for more.

Note: This is an invited tasting.


UYA
Oasia Hotel Novena, Singapore by Far East Hospitality
8 Sinaran Drive
#01-05
Singapore 307470
Tel: +65 97880071
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Nearest MRT: Novena (NS Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 930pm

Direction:
1) Alight at Novena MRT station. Take Exit A. Turn right and walkdown Sinaran Drive. Walk towards Novena Specialist Centre. Walk to destination. Journey time about 5 minutes. [Map]

Tendon Kohaku x Man Man Unagi @ Clarke Quay Central - Two Popular F&B Brands Form New Collaborative Dining Concept

Tendon Specialist Tendon Kohaku and Unagi Specialist Man Man Unagi will be collaborating and opening a new dining concept at Clarke Quay Central. This will be the first time the two popular F&B brands come together side by side to offer their own specialities and exclusive items. The new concept will be opening on 31 July 2019 at the basement of Clarke Quay Central.

Premium Chawanmushi with Unagi and Ikura 4/5

We dropped by the new outlet at Tendon Kohaku and checked out some of the exclusive items. We started with the Premium Chawanmushi with Unagi and Ikura ($6.50) which is made with steaming egg in chicken broth. In the chawanmushi, there are also chicken, shiitake mushroom, fishcake and unagi, topped with ikura and spring onions.

Crispy Unagi Dragon Roll 3.5/5

We also tried the Crispy Unagi Dragon Roll ($9) which is a maki roll comprises of tempura prawn, tempura crabstick, unagi and avocado. Different from the usual maki roll, it has more textures, and the mayonnaise sauce that was drizzled on top brings everything together.

Jumbo Unagi Tendon 4/5

What caught my eyes is the Jumbo Unagi Tendon ($29). Diners get a huge eel encased in crispy tempura exterior resting on top of the bowl which is obviously too small to hold the unagi.

Kaisen Tendon by Kohaku and Teppi 4.2/5

Personally, the best of both worlds is the Kaisen Tendon by Kohaku and Teppi ($26.50). You get the popular tendon from Tendon Kohaku as well as kaisen don recipe by Chef Teppei Yamashita, who helms Teppi Japanese restaurant and Man Man Unagi.

Kaisen x Hitsumabushi by Teppei and Man Man 4.5/5

Over at Man Man Unagi, the exclusive item is the Kaisen x Hitsumabushi by Teppei and Man Man ($32.50). Chef Teppei has put together the 2 iconic dishes from his restaurants into one. They are served on top of Nanatsuboshi white rice. Enjoy it in 3 ways: on its own; with a mix of condiments, wasabi and green onions; and with soup added to the aforementioned mix.

Note: This is an invited tasting.


Tendon Kohaku x Man Man Unagi
Clarke Quay Central
6 Eu Tong Sen Street
#B1-52 and #B1-53
Singapore 059817
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 1130am - 4pm, 5pm - 10pm

Direction:
1) Alight at Clarke Quay MRT station.  Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]