Unacho Hitsumabushi is a Japanese restaurant located in Plaza Senayan that offers traditional and modern, set and also a la carte Japanese dishes with charcoal grilled unagi as one of their specialty.
Famous for their Nagoya’s style Unagi Hitsumabushi, Unacho Hitsumabushi has been opened for two years. Where have we been these past 2 years? AnakJajan feel like we’ve been missing out something amazing this whole time, but it’s better late than never right? 😉
Situated in Plaza Senayan 2nd floor, the washoku restaurant also offers omakase by reservation in advance. During AnakJajan’s visit on lunch time, the restaurant was packed with Japanese customers which was a good sign for Japanese restaurant. Every Monday to Friday from 11.00 till 15.00, customer can enjoy Lunch Set with special price.
Other than the unagi dish, Unacho also provides wide variety of traditional and modern Japanese dishes both a la carte and set menu. Let’s take a close look at some of their recommended dishes.
Salmon Avocado No Salada IDR 68k
For starter, AnakJajan had fresh salad dish consists of vegetables, salmon, avocado, cheese and house special salad sauce. The salad was very refreshing thanks to the fruity tangy yuzu sauce.
Kimoyaki IDR 38k // Unagimo To Negino Sumisoae IDR 38k
Known as a nutritious item to boost body’s vitality, Unacho offers two types of eel liver dishes, the first one is the grilled version Kimoyaki while second is chilled version Unagimo To Negino Sumisoae Unagi. Personally AnakJajan enjoyed the chilled version more with it’s well balanced flavor thanks to the use of yuzu sauce and fresh vegetables. But if you love bold rich flavor, you’re going to like the grilled version.
Nasu Oroshi Ankake IDR 68k
It is uncommon to find this traditional dish in Jakarta. A Japanese eggplant dish cooked in thick radish or daikon broth. It tastes very delicate with light and clean taste. You can also order more festive version with sliced eel on top.
Gyutan Demiglace Sauce Nikomi IDR 118k
Stunning beef tongue dish!! Braised beef tongue served with demiglace sauce, it was one of the best gyutan dish AnakJajan’ve ever had seriously!! The beef tongue has a thick cut with extremely tender and soft texture it got me hooked after the first bite. Not to mention the addition of smooth potato cream or mashed potato with cheese that complemented the gyutan nicely. Highly recommended!
Gyu Tataki Oroshi Ponzu
Sliced of US Sirloin topped with spicy grated daikon and ponzu sauce. The beef was very juicy and tender, this dish has a great potential only it needs more salt since it was a bit bland for me personally.
Nagoya Fu Tebasaki (4pcs) IDR 58k
Everytime we visit Japan, we never forget to stop by at Yamachan for their yummilicious Nagoya style tebasaki chicken wings. Gladly Unacho has it and their version is as good as Yamachan’s, crispy savory peppery and addictive.
Torikara Tartar Sauce IDR 58k
Deep fried marinated chicken topped with egg tartar sauce and served with fresh salad. The chicken was crispy and well seasoned, the addition of fresh salad gave the deep fried chicken a nice balance of flavor.
Salmon Yuke Aburi Don IDR 88k
This rice bowl dish is DA BOMB!! Crazily good!! Fluffy warm Japanese rice topped with aburi salmon, bonito flakes, rice krispies, special yuke sauce and egg yolk on top. It was such a powerful meal, full of umami with amazing flavor bursting out in the mouth.
Unagi Shirayaki IDR 165k
Let’s talk about the main star in this restaurant, charcoal grilled eel or unagi. Unacho only uses fresh live eel, there are two ways to enjoy it, simple Shirayaki or Kabayaki.
Shirayaki has a more simple seasoning using salt so it has a crispier skin and we can get a better taste of the main ingredient. For extra flavor kick, you can dip the unagi with spicy tare sauce.
Unagi Hitsumabushi (One single layer) IDR 198k
The Nagoya’s specialty eel dish Hitsumabushi is served on top of pipping hot rice in Unacho, the single layer is IDR 198k, you can also get bigger portion “One and half layer” for IDR 298k or “Double layer” for IDR 398k.
To grill the unagi, Unacho uses special selected charcoal and dip it into secret sauce. The unagi’s taste from charcoal grilling process was very elegant with nice caramelization. AnakJajan really love how well the rice absorbed all those flavors nicely from the unagi. There are four recommended ways to enjoy the dish:
-Enjoy As Is, place the first section into the smaller bowl and enjoy as is.
-Add Seasonings, add seasonings and spices (spring onions, wasabi, nori) to your taste and enjoy a new flavour
-Top it off with the broth, add some more seasonings and spices and this time top it off with the broth to make a soupy dish
– Pick your favorite way to finish off, finish off the dish in your favorite manner
Each step has its own unique and different taste, AnakJajan recommend you to try all steps for complete experience. FYI, they also have mini portion, Mini Hitsumabushi IDR 98k.
Tori Hitsumabushi IDR 118k
For Hitsumabushi, besides unagi, they also have chicken version for those who prefer chicken over unagi. It tastes just as delicious as unagi version, the chicken has an amazing caramelization from the grilling process while still tender juicy.
Kinako Mousse IDR 38k
Traditional Japanese style Kinako Mousse made with roasted soy bean. It was such a delicate dessert with rich yet soft and smooth texture. Highly recommended!
Warabi Mochi IDR 38k
Traditional homemade dessert coated with kinako or matcha powder. AnakJajan opted for kinako powder, the warabi mochi was soft yet springy.
Yaki Imo Mitate IDR 38k
Soft and smooth sweet potato covered with bitter sweet brownies-like cake. It’s such a unique combination.
Overall, Unacho Hitsumabushi is such a hidden gem, a highly recommended indeed for Japanese food lovers. Out of many Japanese restaurants, Unacho Hitsumabushi’s unagi dish stands out the most, it is definitely the best in town!! I think we’re going to visit this restaurant frequently. Let’s Jajan!!
Plaza Senayan 2nd Floor
Phone: (+6221) 57906080
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