Unagi Yondaime Kikukawa @ Shaw Centre - Bringing Over 90 Years of Unagi Mastery to Singapore

Straight from Nagoya, the Michelin Selected Unagi Yondaime Kikukawa brings over 90 years of unagi mastery to Singapore with its first overseas outpost at Shaw Centre. Tracing its roots back to Nakasho Shoten, a revered unagi wholesaler established in 1932. This fourth-generation unagi specialist is now helmed by Chef Kikukawa Yuhei, who began his culinary training in eel preparation from a young age. Known for their precise charcoal grilling technique and an irreplaceable tare sauce passed down through generations, Unagi Yondaime Kikukawa delivers a truly authentic and elevated unagi experience.

Unagi Yondaime Kikukawa sets itself apart with its meticulous binchotan charcoal grilling method. The eel is seared skin-side first, achieving a smoky, crisp exterior while maintaining its lusciously tender and juicy flesh. This intense heat cooking process is completed within minutes but requires years of skill to perfect. The grilled eel is then dipped in their legendary tare sauce, a family recipe that has been refined over decades, imbuing it with a perfect balance of sweet, savoury, and umami notes that complement the richness of the eel without overpowering it.

Ippon Hitsumabushi Set 4.8/5

The Ippon Hitsumabushi Set ($50++) offers more than just a meal, it delivers a beautifully layered culinary ritual rooted in Nagoya tradition. A whole eel, expertly grilled over binchotan and sliced for easy enjoyment, arrives on a bed of fluffy Japanese rice, accompanied by an assortment of garnishes and a pot of hot dashi broth. The experience begins with tasting the unagi on its own, allowing diners to fully appreciate the natural fattiness of the eel, enhanced by the smokiness of the grill and the rich caramelisation of the tare sauce. From there, the meal evolves with the addition of freshly grated wasabi, spring onions, and strips of nori, adding brightness, texture, and a punch of umami to each bite. Finally, the dish transforms into a comforting ochazuke when hot dashi is poured over the remaining eel and rice, melding all the flavours into a soothing, savoury finale. This seamless progression of taste and texture captures the elegance and thoughtfulness behind every dish served at Unagi Yondaime Kikukawa.

Kabayaki Ippon Jyu Set 4.8/5

For those who prefer the classic presentation, the Kabayaki Ippon Jyu Set ($48++) is an ode to traditional unagi dining. Featuring a whole fillet of premium thick-cut eel, this set is simple yet luxurious. The eel is grilled to smoky perfection and glazed in the signature tare, served over perfectly seasoned rice. The succulent texture of the eel and its buttery richness is counterbalanced by the umami-laced sauce, resulting in a deeply satisfying bite with every spoonful. The generous cut of eel showcases the brand’s commitment to quality, and each element of the dish, from the grain of rice to the char on the skin, speaks of precision and tradition.

Unagi Yondaime Kikukawa isn’t just about serving eel, it’s about honouring a culinary legacy. Every dish is rooted in craftsmanship, and every bite reflects the depth of knowledge, tradition, and skill passed down through generations. Whether you’re a seasoned unagi aficionado or a first-timer, the offerings here promise a memorable journey through one of Japan’s most treasured dishes. This is unagi done the right way which is smoky, succulent, steeped in heritage, and served with reverence.

Note: This is an invited tasting.


Unagi Yondaime Kikukawa
Shaw Centre
1 Scotts Road
#01-12
Singapore 228208
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Take the underpass to Shaw House. Walk to ground level. Walk to Shaw Centre next door. Journey time about 5 minutes. [Map]

Violet Oon Singapore @ Dempsey Hill - Embark On a Sensory Journey Through The Vibrant Flavours and Traditions of The Peranakan Culture

Violet Oon Singapore at Dempsey Hill is where the brand's culinary vision truly comes to life. This expansive standalone restaurant spans over 6,000 square feet across a main floor and mezzanine. It houses a main dining room, private dining rooms for intimate celebrations, and a pet-friendly alfresco area. A newly introduced edible garden within the restaurant grounds allows guests to explore native herbs and spices such as torch ginger, blue pea flower, wild betel, and others that form the essence of their cuisine.

Kerabu Kacang Botol 5/5

Kerabu Kacang Botol ($18) was simple yet one of my absolute favourites. A traditional salad found in Malay and Peranakan cuisine, this dish features thinly sliced, crisp winged beans tossed in a tangy sambal belacan dressing with dried shrimp. The zesty dressing mellowed the beans' rawness, and every bite delivered a crunchy freshness with umami from the bits of fried shrimp.

Hati Babi Bungkus 3.5/5

Hati Babi Bungkus ($24) is a labour-intensive Peranakan delicacy featuring pork liver balls spiced with coriander seeds, wrapped in caul fat, and fried until golden brown. The result was tender and juicy, with the liver and coriander imparting a deep, savoury flavour without being overpowering. Chinese mustard greens were served on the side to balance the richness, though the overall flavour leaned towards the sweet side, even without the accompanying sweet sauce.

Fuyong Hai Crab 3.8/5

Fuyong Hai Crab ($24) was a crowd-pleaser with its soft and fluffy omelette, which featured textural bites from char siew and sweet crab meat. However, the crab felt more like a topping than a core ingredient and didn't quite deliver the same satisfaction as the more indulgent crabmeat omelette I had at Sawadee Thai Cuisine.

Daging Panggang Sambal Hijau 4.5/5

Under Meat selections, we tried the Daging Panggang Sambal Hijau ($69), a grilled Wagyu ribeye (MB4-5) topped with green sambal and garlic chips. The dish was simply prepared, allowing the natural flavours of the beef to shine. The green sambal added a zingy heat that complemented the meat well, an unconventional but effective pairing.

Assam Nanas Barramundi 3.5/5

Among the seafood dishes, the Assam Nanas Barramundi with Pink Ginger Flower ($32) stood out with its lively pineapple and ginger flower compote. The tropical flavours were appetising, though the barramundi could have been more moist.

Gulai Nangka with Prawns and Salt Fish 4/5

I enjoyed the Gulai Nangka with Prawns and Salt Fish ($28) more, with its generous chunks of tender young jackfruit and a mix of textures from the prawns and salt fish. Although I generally prefer curries with a thinner consistency, the gravy was flavoursome, with a good balance of spices that made it rather satisfying.

Roti Jala with Banana Pengat 5/5

Coconut Delight 4.5/5

Desserts were a highlight of the meal. Roti Jala with Banana Pengat ($16) featured delicate lace crepes served with a creamy coconut sauce cooked with bananas and gula melaka. The sauce was indulgent without being overly sweet and paired beautifully with the soft crepes, though I would have preferred a deeper, darker gula melaka flavour. Coconut Delight ($16) was refreshing, with coconut jelly made from coconut water and flesh, topped with coconut ice cream and shaved gula melaka. The ice cream introduced a bit more sweetness than expected, but it remained a light and pleasant way to end the meal.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Violet Oon Singapore
Dempsey Hill
7 Dempsey Road
#01-05
Singapore 249671
Tel: +65 9834 9935
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Nearest MRT: Napier (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Walk to dempsey road. Walk to destination. Journey time about 10 minutes.[Map]