Two Sundays ago, we had the pleasure of indulging in a remarkable dinner at Makoto Unagi Restaurant in Desa Sri Hartamas. The occasion was made even more special as my eldest sister-in-law from England was visiting us and treated our family to a sumptuous meal at Makoto.
Makoto, renowned for its expertise in charcoal-grilled eel, is helmed remotely by executive chef Mr. Otani Shinichiro, who also manages a family-owned authentic unagi omakase restaurant in Tokyo.
Makoto takes pride in sourcing its eels directly from Shizuoka Prefecture, the birthplace of unagi breeding. This attention to detail ensures that only the finest and freshest eels are served at the restaurant. As we savored the perfectly grilled unagi, we were captivated by the delicate balance of flavors and the melt-in-your-mouth texture that the dish offered. Each bite was a testament to the chef’s mastery and expertise.
This is our second time savoring Unaju from Makoto. When my SIL came to KL in December last year but couldn’t visit us during her first few days in KL as everyone was down with Covid, she ordered two Unaju sets and had them Grab-ed to our house.
We ordered three sets of this and the other two sets came with a clear soup.
While Makoto specializes in grilled eel, we also explored other offerings on the menu. One standout dish was the hamachi head—a magnificent yellowtail head grilled to perfection. The dish was a visual feast, with the cheeks and collar beautifully charred, and the bones filled with succulent, tender meat. The flavors were unparalleled, making it the most delectable grilled fish head we had ever tasted.
Our dinner at Makoto went beyond grilled eel and hamachi head. We embarked on a gastronomic adventure, sampling a range of dishes that showcased the restaurant’s expertise. The tempura was flawlessly executed, featuring a light and crispy batter that complemented the freshness of the ingredients. The chawan mushi, a silky steamed egg custard, delighted our taste buds with its delicate flavors and velvety texture.
For sushi lovers, Makoto’s maki rolls were a revelation. The soft-shell crab maki combined the briny flavors of the crab with the creaminess of avocado, resulting in a delightful combination of textures. The kaisen futomaki showcased an assortment of fresh seafood, artfully rolled into a substantial and satisfying bite. And the tiger prawn maki delighted us with its succulent deep fried prawn filling, perfectly balanced with the vinegared rice.
While the food at Makoto was undeniably remarkable, the true essence of the evening lay in the joyful company we shared. Also, the attentive and knowledgeable staff at Makoto added to the warm and welcoming ambiance, ensuring that our dining experience was as enjoyable as it was delicious.
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