Makoto Unagi Restaurant @ Desa Sri Hartamas

I've heard about this restaurant, Makoto Unagi Restaurant @ Desa Sri Hartamas, and have bookmarked it for many years now as I've always wanted to try their speciality...and theirs is not just any unagi (Japanese freshwater eel), they're probably the only restaurant (I know of) that prides itself on serving live unagi.

Most of the restaurants I know (or have been to), the unagi comes to them in either frozen form or already pre-prepared...so getting the chance to eat unagi that's killed on the spot and then cooked for you was an experience I was not going to miss.

I made reservations beforehand and was surprised to find that we were given a private room when I got there...how lovely!

Obviously unagi is at the forefront of this restaurant's specialised menu (and, mind you, their unagi isn't all that cheap either since it's super fresh...well, it's literally alive before it's served to you) and they've since expanded their menu to include some items other than unagi.  So, I ordered a couple of starters/snacks beginning with this Hone Senbei @ RM12 (before we get down to the main reason why we're here).

Hone Senbei are actually eel bones that have been deep fried to crispy perfection and you dip them into the salt provided for some savouriness.  Well, this is like nose-to-tail dining where every part of the eel is used (and nothing is wasted)...lol!  The bones were super crunchy, fragrant and salty (this was a first for me as I've not had fried eel bones before) but do be careful with the slightly thicker bones to ensure that they're well chewed and not get stuck in your throat! >_<

Another crispy snack was this Shirao Kaarage @ RM28 which is lightly battered, crispy whitebait (these are, of course, a lot larger than our usual whitebait).  I squeezed the lemon over it and wished that it came with some mayo (for dipping) but I guess this place is all about clean, subtle tastes.

It was definitely lacking salt (so I sprinkled some salt over it which I got from the earlier dish of eel bones). Wished it was fried a bit more for more colour and a crispier texture.

Next up was the Umaki @ RM54 which is actually an unagi tamagoyaki (or unagi egg omelette) served with some chopped spring onions and grated daikon.

It was like any fluffy tamagoyaki rolled omelette I've eaten (and enjoyed) in other Japanese restaurants...just that this one had bits of unagi meat stuffed in the roll (and hence more pricey!).

The Salmon Miso Maki @ RM38 featured 6 pcs of aburi (flamed) salmon roll served with vinegared ginger and fresh wasabi.  Sorry, I can't remember the exact stuff that was inside the roll but it was delectable.

I absolutely loved the abundant torched mentai on top of the salmon, it was smoky and deliciously creamy, coupled with the juicy, salty, crunchy fish roe, for that perfect bite.

The refreshing choice of Kappa Hosomaki @ RM8 is a minimalist sushi roll featuring crisp cucumber as the main filling, wrapped in seasoned sushi rice and nori seaweed, making it more like a palate cleanser before our main meal...hehe!

Completing our cast of supporting starters (or what I would refer to as "tummy fillers" before our "main event") and fulfilling our vegetable quota for the meal was this Horenso Itame @ RM18 which was simply a spinach stir-fry topped with togarashi (Japanese red pepper flakes).  I thought it was pretty expensive for such a small portion though. >.<

And now, on to our main event which is of course what they're best known for...live eel!  Let me show you "our wriggly, slimy friends" before they met their untimely (or was that timely?) death for our dining pleasure! :O

We begin with the Makoto Unaju Special B @ RM185.  This showcased a charcoal-grilled half unagi with unagi sauce (kabayaki) and another half without sauce (shirayaki) served with a clear soup (without liver), rice and pickles...where as the only difference if you order the Special A @ RM188 is that it comes with unagi liver soup.

Unagi done both ways was good either way...the half done kabayaki-style (the top half) with its sweet, soy-based sauce is the more common style (and what most people have tried and would gravitate towards) as it offers the unagi a smoky flavour and a sweetish, sticky sauce coating.

The other half done shirayaki-style (the bottom half) was grilled plain with just salt and served with wasabi isn't as commonly found offering a pure, delicate flavour of the unagi.  Those who want to taste the unadulterated, clean, natural taste of the unagi without the distraction of a sweet-based sauce would favour this style of cooking.  This was my first time eating it this way as you need really fresh unagi to be able to pull this off. ^o^

The other way of having their speciality is known as the Nagoya-style in the form of Unagi Hitsumabushi @ RM165 featuring charcoal grilled unagi served with rice and condiments and a pot of hot soup. ^.^

For first-timers and those who are unfamiliar with this style of eating, not to worry as it comes with a self-explanatory instruction card to show you exactly how it's done.  Well, you basically divide your unagi and rice into 4 portions and enjoy them in 3 stages.

You eat the first portion as it is to...to savour the charcoal-grilled unagi with the sweet savoury sauce.  The second quarter, you enjoy it with condiments of shredded nori seaweed, chopped spring onions and wasabi.

The third portion, you eat it ochazuke-style by pouring the dashi broth into your rice.  I've had hitsumabushi before though I felt this one was more successful coz soup over plain rice (with a light drizzle of sauce instead of flavoured rice I had at Rakuzen) lets you savour the light, subtle taste of the soup better.  Finally, you savour the last portion in whichever of the previous 3 styles you enjoyed the most.  P/S: Sorry there are no individual photos of the 3 stages as you can imagine dividing the 4 portions into another 4 portions...since the four of us wanted to try the unagi here both ways, actually three ways if you include having the unagi shirayaki-style...we literally had like a spoonful each for each stage...lol!

Green Tea was RM4 per pax which was refillable...of course we wouldn't be satisfied with just green tea. After dinner, we adjourned to Cellar Eighteen, a wine shop within walking distance from Makoto, for some tipple.  Nice little quiet place to sit down with friends to enjoy good wine and good company.

Thank you, dear friend, for buying us this bottle of red wine (good recommendation by the guy in Cellar 18). Of all the red wine I've had before, this one was the one I enjoyed the most (and it's not because someone belanja, ok)! :D

My Personal Opinion

I'm glad I can finally tick off the box of having tried unagi served from live eels, certainly one of its kind and probably the first and only restaurant in KL that serves live unagi.  The unagi was definitely top-notch in terms of quality and taste.  They were excellent...super tender, exceptionally fresh and obviously the best I've had (others I've had before now pale in comparison...and others I'll have in future will now always be compared to this as the benchmark). ^_~

So, what was my favourite style, you ask?  I prefer eating it kabayaki or shirayaki style to savour the excellent quality of this unagi...and not hitsumabushi style as I thought it was a waste of good unagi being drowned in the soup and losing that delicate flavour of the unagi.

This place is all about the unagi...and that's about it.....for me!  If you simply love unagi (and have not had a good quality one), then you must give this live unagi a try! ^o^

Makoto Unagi Restaurant

No 54 Jalan 27/70A

Desa Sri Hartamas

50480 Kuala Lumpur

Tel: 03-6211 1409