For the first time in Thailand, "Unagi Yondaime Kikukawa," an authentic Japanese Unagi-don restaurant with a heritage of over 90 years opens a new location in Thailand which marks the 23rd branch of Unagi Yondaime Kikukawa and the first branch in Thailand. This venture is under the investment of Saha Group. Emphasizing excellence, the restaurant uses fresh eel as the main ingredient in every dish, following the traditional Japanese methods meticulously at every step. Satisfaction is guaranteed by the Michelin Guide award from Japan, Aichi Prefecture, Nago City, in 2015. Experience the premium taste directly from Japan on the 6th floor of Helix Dining Zone at the EmQuartier shopping center.
Mr.Yuhei Kikukawa, the fourth-generation owner of Unagi Mum Holdings Ltd., a company that has been in the eel business for over 90 years, revealed that the trend of Japanese food in Thailand is still growing in popularity. This can be seen by the increasing number of Japanese restaurants in Thailand, such as Ramen, Shabu Shabu, Yakiniku, and many others, including unagi restaurants. Seeing this opportunity for growth, Kikukawa has partnered with Saha Pathana Inter-Holding of the Saha Group, to open the 23rd branch of Unagi Yondaime Kikukawa on the 6th floor of the Helix Dining zone at EmQuartier shopping mall.
It is the first time in Thailand for Yondaime Kikukama, a 90-year-old unagi rice restaurant, which has been passed down through generations. The opening of the branch in Thailand is an intention to let Thai people experience the authentic taste of eel directly from Japan. Every dish uses fresh eel as the main ingredient and is carefully prepared every step of the way. The restaurant was awarded the Michelin Guide from Japan, Aichi Prefecture, Nagoya in 2015.
Unagi Yondaime Kikukawa is known for its careful selection of extra-large eel. The thick juicy eel meat has a fragrant aroma and weighs about 300 grams, which is the best quality size. Japanese chefs use a special charcoal to grill the eel and retain its fat, resulting in a crispy outside and soft inside, according to Japanese tradition. The freshness of the eel is maintained in every bite. Each dish is made-to-order and served fresh. The taste is described as "Crispy, Soft and Melting," which is unique to Yondaime Kikukawa.
The signature dishes of the restaurant are (1) Ippon Unagi which is a whole grilled eel rice dish, freshly cooked and grilled with Bincho charcoal, accompanied by a rich sauce that is a secret recipe of Yondaime Kikukawa served on a special dish made of "Shigaraki" tiles and (2) Hitsumabushi, a Nagoya-style eel dish, which is a grilled eel rice dish served with a broth.
Unagi Yondaime Kikukawa, a restaurant specializing in Unagi-don dishes, is meticulous and attentive in its selection of ingredients. It starts with a fishpond that pumps water from a 200-meter-deep well to hold the eels. The pond water helps to wash away the mud, removing the distinctive strong odor of the eels, resulting in even higher-quality ingredients. Each eel is sliced at the restaurant, making it soft and smooth to the bite. It is grilled over a special wood charcoal called "binchozumi" for a short time. The eel skin becomes fragrant, crispy, and delicious after grilling, with thick, moist meat and a layer of fat that melts in your mouth. After grilling, it is drizzled with a "secret sauce" that has been passed down since the company was founded. This is a taste that is truly special. It is served on a "shigaraki" ceramic dish, which has the special property of retaining heat very well. This ensures that the eel, which is still warm, tastes even better than it would if it were served cold. We expect it to be well-received by Thai customers," said Mr. Yuhei Kikukawa.
Currently, Unagi Yondaime Kikukawa has 19 branches in Japan and 3 branches overseas in Taiwan. The newest branch in Thailand will open on January 22, 2024, on the 6th floor of the Helix Dining zone at EmQuartier shopping mall.
Source: Integrated Communication
