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2025-01-03
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Renowned Japanese grilled eel specialist first outpost in HK, marking its 30th opening in the world. The HK outpost is helmed by Kikukawa Yuhei, the fourth generation of the Kikukawa family. The eels are said to be carefully selected and prepared to order over binchotan with a secret sauce passed down through generations. The most notable item on the menu is ippon unagi – a whole eel grilled over binchotan and served on rice. As I couldn’t finish the whole eel myself, I opted for the Hitsumabus
The most notable item on the menu is ippon unagi – a whole eel grilled over binchotan and served on rice.
As I couldn’t finish the whole eel myself, I opted for the Hitsumabushi set, that allows patrons to enjoy the half portioned grilled eel 3 ways, either as it is, with condiments or with broth poured over in “ochazuke” style.
I also ordered an unagi spring roll to try. Unfortunately, both the spring roll and the hitsumabushi set were served lukewarm.
Uangi spring roll
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The spring roll wrapper was a tad thick. Flavours of unagi were barely noticeable.
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Also, the eel over the rice wasn’t at all plump. Whilst grilled over binchotan, the charcoal aroma was hardly present. The sauce was mediocre at best.
Hitsumabushi Set
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I might return to try the white grilled eel (白燒）for a more complete review.
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