Unochubo – This Is Not Just Another Japanese-Korean Fusion Restaurant

How many Japanese-Korean fusion restaurant do you really see in Singapore? Not much.

Interestingly, and increasingly, fusion restaurants are popping up all over the city. Their rooted dispositions like “a combination of global influence”, “mashup of food cultures”, “marrying the best of both cuisines”, etc., immediately comes to mind.

In Singapore, Korean food are deified. But at Unochubo, the obvious absence of familiar Korean cuisine—army stew, bibimbap, barbecued meat—is undeniably refreshing. So, rather than putting a spotlight on its food as a Japanese-Korean medley, it’s really more about adding a Korean flair to Japanese dishes.

Which gave birth to a totally brand new culinary alchemy.

And an alchemy like that requires an alchemist.

Yes. That’s right. That’s the alchemist. Chef Daniel Ryu from Korea.

We think, for once, we can make do with not bumping into Gong-yoo or Lee Min-ho here (both are regulars at Korea’s Unochubo sushi) with a chef who looks like that.

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Grilled Pork Neck Meat (豚トロの朴葉焼き, 항정살 호우바 야끼) – Grilled pork neck meat with miso sauce, served with silver magnolia leaves

Young (and boyish) as he is, Chef Ryu recreates the mas-culinary of meat well. Think bite-sized char-grilled muscled collar meat, slapped in honeyed, dark sauce. That and the fire underneath that burnished its chewiness. Together with rounds after rounds of beer, it’s a no-fail combo which simultaneously fueled and cured our weekday hangovers.

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Grilled Scallops and Asparagus (ほたて貝バター焼き, 가리비와 아스파라거스 버터야끼) – Fried scallops and asparagus with drizzling teriyaki sauce

Chef Ryu really knows what the ladies adore. The colourful plating and attractive arrangement resemble a dessert, but is in fact a sauteed dish. Pan-fried asparagus and fresh scallops, which had nothing to do with any dreaded dryness, is an outcome of Chef Ryu’s fresh experimentations.

Yes, we mentioned beer. Imagine chilled premium draft malt beer together with fried or barbecued food. It’s these beautiful relationships that makes this place spot-on for a Friday.

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Fried Soft Shell Crab (ソフトシェルクラブの南蛮漬け, 소프트 쉘 크랩 난반즈께) – Fried soft shell crab with sweet and sour sauce

Speaking of which, it’s inhumane not to succumb to the Fried Soft Shell Crab’s crispy, greasy batter crunch. Especially when you have pints of beer. Nonetheless, these crunchy crabs sit in a shallow pool of apple cider vinegar and shredded Japanese white onions in hope to mellow its greasiness.

Unochubo is having a BUY-1-FREE-1 selected dinner main course promotion. Only valid for the following dishes: Tonkotsu Ramen (SGD 15), Teriyaki Chicken Rice (SGD 15) and Grilled Pork Rice (SGD 18).

Tried and tested: The one-bowl magic happens only when you stir them together, allowing the plump grains to soak up the balmy dark sauce, whether it’s Teriyaki Chicken Rice or Grilled Pork Rice. Yes, go ahead and stir it like a bibimbap. Simply diving in as it is doesn’t satisfy us as much as mixing it up.

For more details, see here.

While the dishes at Unochubo are fairly segregated, the overall deep-flavours and saccharinity clearly suits Singaporean tastebuds. Don’t expect a comparison, because it’s a whole new universe based on Chef Ryu’s terms. Like what we say, it’s not just another Japanese-Korean fusion restaurant.

Unochubo Creative Japanese Cuisine
87 Killiney Road
Singapore 239533
Tel: 6734 3010

Opening Hours:
Mon – Sat: 11.30am – 10.30pm (Closed between 4pm to 5pm)
Closed on Sundays

Unochubo.SG

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