Fellow unagi lovers, you won’t want to miss the summer unagi festival “Doyo No Ushi No Hi” at Mikuni!
Celebrated in Japan during the sweltering summer season, referred to as “Doyo”, the Japanese believe that the consumption of nutritious eel helps to increase stamina and beat the summer heat. So from now till 31 August 2015, Executive Chef Moon Kyung Soo will showcase a resplendent display of traditionally cooked unagi dishes through a specially curated lunch and dinner set menu. Live unagi can be seen swimming in the huge tanks at the entrance – imported live from the Aichi prefecture and all ready to be eaten *evil laugh*
Complemented with the season’s freshest items, the delectably presented dishes are a treat for the senses. Although the 5-course lunch is a subset of the more luxurious 8-course dinner, it looks no less impressive!
Mikuni Eel Special Summer Lunch ($120++)
chef’s seasonal selection of zensai, sashimi, sunomono moriawase, grilled eel on rice, kyushu peach ice cream
My favourite on the dinner menu ($220++) is the appetizer of delicate barbecued eel jelly with tamago accompanied by tangy smoked salmon yuzu, eel yahata maki burdock and addictive crispy eel bone. All parts of unagi can be eaten and this dish demonstrates exactly that – skin, meat and bone are all creatively utilized!
Chef’s Seasonal Selection – 3 Kinds of Zensai
bbq eel jelly, smoked salmon yuzu, eel yahata maki burdock, eel bone
Out of the 8-course menu, only the soup and dessert have no unagi in it (I’m not complaining). Warm and comforting, this bowl of beancurd skin and shreds of snow crab seems like a savoury version of the Chinese ginkgo beancurd 腐竹 dessert!
fresh beancurd skin, hokkaido snow crab, mushroom, yuzu
No words needed when there’s fresh fatty toro and creamy uni! *bliss*
hokkaido sea urchin, aori ika, toro, yellowtail, sea bream
Beautifully presented in a shell, the plump and delicate grilled “salted” eel is far from salty but naturally sweet and luscious! Have to admit that I’m not a fan of the chewy abalone though.
Grilled Salted Eel
abalone, mikuni sauce, wasabi, daikon
Each well-seasoned skewer of beef is deep-fried in panko before being topped with a piece of unagi, mustard caviar, flying fish roe and uni. Not for the faint-hearted, these golden skewers are Chef Moon’s take on the traditional Japanese recipe!
kagoshima wagyu beef kushikatsu, black truffle, mustard caviar
My seafood version was equally decadent!
salmon, scallop, crab, asparagus
eel, scallop, shrimp, ginger flower, seaweed, tomato
Highlight of the lunch and dinner menu is definitely the unadon (鰻丼), a.k.a. charcoal grilled eel on rice. Presented in an exquisite lacquer box, the finely grilled and aromatic eel takes center stage with its succulent and tender meat. Incredibly soft!
Charcoal Grilled Eel on Rice
mixed japanese pickle, kyushu shijimi freshwater clam miso soup
Peaches (momo) are in season now so I was not surprised to see it being featured on this limited-time-only menu. Ripe and juicy Kyushu peach goes extremely well with the smooth ice cream made of peach and yogurt! Wonderful and refreshing end to one of the most memorable meals at Mikuni so far!
kyushu peach, raspberry, peach ice cream
Thank you for hosting dinner, Ruth and Laureen!
Level 3, Fairmont Singapore
80 Bras Basah Road
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