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http://myfunfoodiary.com/wp-content/plugins/dmca-badge/libraries/sidecar/classes/{"id":15766,"date":"2015-01-14T08:40:34","date_gmt":"2015-01-14T01:40:34","guid":{"rendered":"http:\/\/myfunfoodiary.com\/?p=15766"},"modified":"2015-02-16T09:35:56","modified_gmt":"2015-02-16T02:35:56","slug":"new-spot-wonderful-unagi-lunch-at-unacho-hitsumabushi-plaza-senayan","status":"publish","type":"post","link":"http:\/\/myfunfoodiary.com\/2015\/01\/new-spot-wonderful-unagi-lunch-at-unacho-hitsumabushi-plaza-senayan\/","title":{"rendered":"[NEW SPOT] Wonderful Unagi Lunch at Unacho Hitsumabushi Plaza Senayan"},"content":{"rendered":"

I was craving for a different kind of Japanese Food<\/strong> last weekend, and my friend told me to try Unacho Restaurant<\/strong>, which recently opened in Plaza Senayan<\/strong>, South Jakarta<\/strong>. So last weekend I visited this restaurant together with my husband<\/a> for a light lunch at midday. Unacho<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span> Restaurant<\/strong> has been opened since November 2014, and we can easily find this restaurant because we accidentally parked our car at the same level as the restaurant, at P2 level. Unacho<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/strong> offers Nagoya’s speciality<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span> eel dish<\/strong>, which is popularly known as “Hitsumabushi”<\/strong>. The Indonesian owner brings this concept from Japan<\/strong>, and I heard from my friend that the head chef is also a Japanese<\/strong>. The exterior looks simple, just like a typical Japanese<\/strong> fine dining restaurant, with the minimalist Japanese<\/strong> decor, wooden table, and waitresses dressed in Kimono.
\n<\/span><\/p>\n

\"Ambiance<\/a><\/p>\n

One of them greet us friendly and welcome us to have a seat inside. We saw there were 4 tables still empty that day, so this place was pretty crowded when we’re there around 13:30 but we managed to take some of the restaurant’s ambience once we finished our lunch.<\/span><\/p>\n

\"Ambiance<\/a>\"Ambiance<\/a> \"Ambiance<\/a><\/p>\n

Unagi<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span> Hitsumabushi, IDR 185K (one single layer)<\/strong>\r\n<\/span><\/span><\/span><\/span><\/span><\/pre>\n
Both of us love Unagi so much, and we immediately fell in love with this dish since our first bite. Unagi<\/span><\/span><\/span><\/span><\/span><\/span> Hitsumabushi<\/strong> is the Nagoya’s<\/strong> specialty eel dish that dipped in a mixture of secret sauce, and tenderly grilled over special selected charcoal. We<\/span><\/span><\/span><\/span><\/span><\/span> opt-in one single layer Unagi<\/span><\/span><\/span><\/span><\/span><\/span> for our light lunch, because we’re quite full from our sushi date that day before visiting Unacho<\/strong>. We can slightly smell the charred aroma when it’s served on our table. This Unagi<\/span><\/span><\/span><\/span><\/span><\/span> Hitsumabushi<\/strong> is served in a large bowl of rice, topped with generous sliced grilled eel until<\/span><\/span><\/span><\/span><\/span><\/span> fully cover the rice, and several toppings such as spring onions, dried seaweed, Sansho pepper and wasabi. Not to forget, clear soup also included in the package. It was truly a fantastic meal for us!! The eels have a perfect level of crispy char goodness, thick, chewy, so delicate, tasty, so soft until melts<\/span><\/span><\/span><\/span><\/span><\/span> in the mouth, and so delicious that made us crave for more until now.<\/p>\n
\"Hitsumabushi<\/a> \"Hitsumabushi<\/a>\"Clear<\/a><\/p>\n
What makes it even more special for us because there are four stages to eat the delicious<\/strong> Unagi Hitsumabushi<\/strong>. First to eat it as it is, the second is to mix it with a selection of seasonings or toppings, and lastly is to eat in an ochazuke<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span> style, with a dashi broth poured over the top. After that, at the very last stage, we can repeat the stage that we liked the most. Both of us loved to eat the eel dish in the second stage, spring onions and dried seaweed added crunchiness and a unique flavour<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span> to the eel.
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Click on below short video to see Four Steps to Enjoy Unagi Hitsumabushi from our YouTube Channel<\/a>:<\/strong><\/p>\n