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2019-01-15
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名代宇奈備長炭燒鰻魚飯專門店 (English name: Nadai Unatoto Charcoal Grilled Eel Specialty) is an affordable fast food chain from Tokyo focusing on charcoal grilled eel. Their chains in Tokyo are just like Yoshinoya. As some of the best unagi restaurants are usually very expensive, you can still get a taste of this at a very affordable price.Recently, they have expanded to Hong Kong where people here just love all things Japanese. Me included. With their first shop in Tsim Sha Tsui, they now have another branch
Recently, they have expanded to Hong Kong where people here just love all things Japanese. Me included. With their first shop in Tsim Sha Tsui, they now have another branch in Causeway Bay. As I live near here, boyfriend and I came here for dinner.
The shop has a window showing someone grilling the eel over charcoal. Poor guy ... slaving away in a small stuffed room.
Menu is in English, Japanese and Chinese. There is no 10% service charge. They have various eel over rice sets. But they also have eel based appetizers as well. Ordering is by checking off a paper menu.
Supreme Grilled Eel Rice Box ($138). Boyfriend ordered this one. They have various versions but this was in a box and included one piece of thick cut eel along with the tail. The sauce was sweet but boyfriend felt here wasn't enough sauce. The eel still had tiny bones found throughout. Meat was moist. And rice was very sticky.
Eel Hitsumabushi ($88). Ever since that trip to Nagoya one year, I have fallen in love with hitsumabushi. Eating eel, three ways. I ordered this.
Traditionally, you are to eat the eel and rice as is (first way), then add the nori topping (second way) and finally add soup (third way). Here the y just add the toppings on top so you skip the second way. Or is it first way?
The eel used here is more diced up. Yes, I admit. I went to the most famous one in Nagoya where they served it whole pieces of eel layered on top. I wasn't expecting that standard here. But there wasn't a lot of eel. It also was layered with the same sweet sauce on top. Something that wasn't like the ones served in Nagoya where it's just served without any sticky sauce and I quite preferred it that way.
After I ate some of the rice, the dashi soup was found in the kettle pot. Adding that gave it a more porridge like consistency. Dashi was a bit weak in taste so I ended up with some watery rice.
It was ok. Not great. Yes, a far cry from Japan as I feel the eel there was more fresh combined to the fact, it was also a whole lot cheaper there. Food takes a long time to arrive. I think we waited half an hour. I can't really blame them. They only had one person grilling away over one stove. Would I be back? I don't know.
张贴
