Makoto

Dewi Afifah

4.0

Most likely the only place you obtain live eel around. I can’t agree in the event that you say they're overpriced - move and scout how costly unagis are plus they are charging superior because they're serving reside eels. You don’t pay inexpensive in Japan forunagi as well by the way... The just thing I must say may be the eels are instead tiny rather than much fat. Besides that it’s really refreshing eels and cannot complain when it’s freshly sliced and prepared before you... Can notice the whole prepping program at the counter. Their menu is easy rather than that extensive that is perfectly great - focused menu is definitely great. The tendon bowl we'd was also excellent - they do excellent tempuras too. Nevertheless, dining here's costly (for Klang Valley’s standards) so it’s not the daily dining place - best for occasions.

Cendy Hilda W

5.0

Best location for Unagi inside KL My very best unagi experience was in fact in Shibuya district within Tokyo - it didn't waste my effort to have a teach from Ginza completely to Shibuya merely to eat the unagi. That, and in addition witness the busiestcrossing on earth (yes, and Hachi statue as well!). From then on, no place appears to be able to fulfill me in Malaysia. Until I found Makoto. Situated in the occupied Desa Sri Hartamas, it got hard luck to protected a car parking before I possibly could enjoy my lunch time. It was not really that loaded in the afternoon in comparison to dinner time, a thing that I prefer at the moment of pandemic. ◾Kaisen Salad - blended sashimi salad... Simply pour the sesame sauce, mix and eat apart! ◾Hone Senbei - serious fried unagi bone... also the bones aren't spared but although somewhat hard, it had been still crunchy. ◾Ankimo Ponzu - cooker and marinated monkfish liver.. Foie Gras of the ocean as the Japanese known as it. The tanginess of the Ponzu sauce whet my urge for food more for the primary highlight! ◾Makoto Unaju Special - making use of live whole Unagi and cooked upon purchase making use of authentic charcoal (Kanto design.. whatever it really is). 1 / 2 of the unagi has been grilled with tare sauce as the other half shirayaki design, both placed neatly along with a mattress of rice filled with seaweed in a lovely squarish bento container, with unagi liver soup and specific pickles privately. Expensive costing near RM200 - it took some time for them to get ready this dish from scratch nonetheless it was really worth the wait. The special Unagi set brought my back again to my memory in Tokyo... The flavor was as effective as I remember even though feel was different (vacation feel somehow feels much better). In case you are unagi lover, this can be a must go to for you.