MICHELIN Selected Unagi Yondaime Kikukawa from Nagoya debuts in Singapore at Shaw Centre #01-12. With roots tracing back to Nakasho Shoten, a heritage family business and renowned unagi wholesaler since 1932, they bring over 90 years of expertise. Unagi has been a beloved delicacy in Japan since the Edo period, prized for its rich flavour and nourishing properties, especially during the summer. Now the fourth generation owner of his family’s business, Kikukawa Yuhei – who began mastering the art of unagi from childhood – went on to establish Unagi Yondaime Kikukawa. Unagi Yondaime Kikukawa Singapore is led by Executive Director Kojima Koji withnearly two decades of expertise. With meticulous preparation and a legendary tare sauce, Unagi Yondaime Kikukawa offers an authentic taste of Japan’s unagi heritage.
Expanding rapidly across Japan and beyond, Unagi Yondaime Kikukawa has opened 35 restaurants worldwide to date. Having earned widespread acclaim in Hong Kong, Guangzhou China, Taiwan, Thailand, Korea, and now Singapore, in partnership with Les Amis Group, its outlets in Japan are known for drawing long queues.
Signature ‘Ippon Jyu’
The signature ‘Ippon Jyu’ showcases the restaurant’s confidence and mastery, featuring a whole eel grilled over intense bincho charcoal fire. Only eels that remain plump and juicy after grilling are selected, ensuring a tender, flavourful experience. With expert precision, the chefs draw out the umami from the crisp, aromatic skin, succulent flesh, and rich, melting fat. A true indulgence, the luxurious flavour of whole eel is not to be missed.
Menu Highlight:
Kabayaki Ippon Jyu Set $48.00
Using only live eels, indulge in an entire, carefully selected thick, premium eel, prized for its firm, succulent meat that holds up beautifully under intense heat, served over a bed of Japanese rice. Our skilled artisans maximise its umami potential, achieving a crispy, aromatic skin while preserving its tender, full-bodied meat and rich, melt-in-your-mouth fat. Each dish is presented in custom, handcrafted Japanese tableware or Minoyaki with a history dating back to the Edo period. Known for phenomenal insulation, these vessels ensure your unagi arrives at the table at the perfect temperature.
Kabayaki Ippon Unagi Set $48.00
Drawing on decades of unagi mastery, Unagi Yondaime Kikukawa’s signature “Ippon Unagi” showcases a whole eel, carefully selected to remain plump even after being grilled over intense bincho charcoal flames. The chefs expertly coax out the deep umami from its crispy, aromatic skin, revealing tender, succulent meat and melt-in-your-mouth fat beneath. The dish is served with a bowl of premium Japanese rice at the side and “kimo-sui”, a traditional eel liver soup. This delicate broth, infused with the refreshing scent of yuzu, not only cleanses the palate but also offers a nutritious boost to vitality – a refined finish to a soulful unagi experience. For another take on this Japanese delicacy, try the Shirayaki (without sauce) Ippon Unagi Set ($48.00). Grilled without sauce and lightly seasoned with salt, the whole eel highlights its natural flavour and delicate texture. This minimalistic preparation allows diners to fully appreciate the quality of the eel, with tare, kosho, light sauce, Japanese grated ginger and wasabi served on the side so you can season to taste.
Ippon Hitsumabushi Set $50.00 A celebrated specialty from Nagoya, the Ippon Hitsumabushi Set offers an elegant, multi-layered experience in a single dish with a whole grilled eel, expertly sliced for effortless enjoyment and elegantly presented over premium Japanese rice. Begin by savouring the flame-grilled unagi on its own to appreciate its rich, smoky flavour. Then, elevate its natural sweetness with accompaniments such as freshly grated wasabi, nori, and spring onions. Conclude with a soothing finale by pouring warm, umami-rich dashi over the eel and rice to transform the dish into a comforting ochazuke that brings depth and satisfaction to every bite.
Hitsumabushi Set $37.00 A refined interpretation of the Ippon Hitsumabushi Set, this elegant dish showcases only the finest choice cuts of expertly grilled unagi, delicately sliced for the ultimate indulgence. Each bite reveals different nuances in the culinary journey, where diners savour the eel in three exquisite styles – each unveiling a different dimension of flavour and finesse.
In addition, Unagi Yondaime Kikukawa offers an exclusive a la carte menu featuring other unagi delicacies such as Umaki Eel Rolled in Egg ($12.00), Grilled Eel Liver ($9.00), and Eel Bone Cracker ($6.00), each expertly crafted to complement their curated selection of alcohol.
Expertly Selected Unagi – Sourced by a Wholesaler with Over 90 Years of Heritage
Committed to excellence, the restaurant meticulously selects the finest live unagi, hand-picked for their superior quality, size, and thickness. Beyond mere selection, their expertise lies in knowing the precise moment to harvest these eels for grilling, ensuring each bite is perfect. Freshly filleted and expertly seared over binchotan charcoal a la minute, the unagi achieves a delicate balance of crisp, caramelised smoky skin and tender, fluffy meat.
As a trusted supplier to Japan’s most renowned unagi establishments, the team has mastered the art of selection, ensuring every eel meets the highest standards of freshness, texture, and umami. By sourcing directly as a legacy wholesaler, they uphold an uncompromising standard of quality, ensuring every unagi is perfectly suited for kabayaki – offering an authentic and exceptional dining experience, every time.
The Art of Grilling – Mastering the Perfect Bite
At Unagi Yondaime Kikukawa, each dish exemplifies the precision and expertise behind their unparalleled grilling technique. To preserve the eel’s natural umami, they char the skin to crisp perfection over the intense heat of binchotan. This meticulous process ensures the thick, succulent flesh remains tender and juicy – all achieved within minutes over charcoal.
After grilling, the unagi is immediately immersed in their legendary house tare sauce, a closely guarded recipe honed over generations. This time-honoured tare complements the eel’s rich fat, creating an exquisite balance of savoury-sweet flavours that sets their unagi apart as a truly exceptional culinary experience.
Interior Push pass the “noren” and slide open the wooden Japanese door to enter a world where the smoky aroma of unagi grilled over binchotan immediately captivates the senses. The warm tones and natural wood throughout the space creates a serene atmosphere, with the focus squarely on the unagi gracing your table. An open-concept kitchen allows diners to witness Kojima-san’s skilful mastery, as the flames dance around the unagi, bringing out its fullest flavour. Two intimate private rooms, each seating four guests, can be combined into a larger space for eight, making Unagi Yondaime Kikukawa the perfect setting for private gatherings, business meetings, and special occasions.
