On my last birthday Jean took me to one of the most interesting restaurants here in town at Makoto Japanese Cuisine at Hartamas.

Makoto Japanese Cuisine @ Desa Sri Hartamas
Makoto Japanese Cuisine @ Desa Sri Hartamas

I’m pretty sure most of us who are fans of Japanese food is familiar with unagi, or freshwater eel, often served on rice bowl or sushi in a teriyaki sauce. Well, the secret is, most of the time they’re frozen and some are even pre-cooked (you can buy them at grocers’ frozen section).

Here at Makoto Japanese Cuisine though, they have these eels live, like, swimmingly alive.

While they have a menu that’s quite extensive that includes zensai (appetizer), salad, sushi, and sashimi, the highlight here is undoubtedly the eel, which takes up half their menu pages (see below).

So if you are there, ordering unagi you must.

live unagi, wriggly and slimey as they should
live unagi, wriggly and slimey as they should

For lunch, we ordered the Makoto Unaju Special (RM 183) with unagi liver soup, Umaki (unagi egg omelette, RM 49), and Hone Senbei (deep fried unagi bone, RM 10).

The server also showed us the live eel (see video above), a bit morbid considering they’ll be slaughtered pretty soon for our dining pleasure, and yes, that is done in plain view too.

unagi omelete & deep fried unagi bones
unagi omelet & deep fried unagi bones

We started out with the unagi omelet, which unsurprisingly turned out to be one of the most creamy, fluffy, and rich omelet I’ve tasted. You can argue the price is a tad high for an omelet, but that quality is undeniable.

The fried unagi bones were actually quite fun to eat, it was crunchy as you’d expect, and would have been perfect with a glass of cold Asahi for sure.

unaju special with liver soup
unaju special with liver soup

Then came the unaju special, half portion of unagi kabayaki with unagi sauce, and another half unagi shirayaki without any sauce, the best of both worlds. It was certainly an experience, having unagi fresh vs the “normal” type is not entirely unlike having fresh mushroom vs the canned version, it was more subtle, smooth, and comes with a hint of natural sweetness.

My advise is to at least give the one without sauce a try, I ended up enjoying the subtle taste of eel quite a bit more, highlighted with a tad of wasabi, and balanced with some of their delightful pickles.

eel liver soup is on point too
eel liver soup is on point too

Oh, also definitely go for unagi liver soup (not always available), the liver gives the soup that extra dimension, and if you’re a fan of that extra burst of complexity and umami only innards can give, you’ll thank me for it.

Thanks to my wife for bringing me to this new experience ūüôā

Menu:

makoto japanese cuisine menu 1 makoto japanese cuisine menu 2 makoto japanese cuisine menu 3

makoto japanese cuisine menu 4 makoto japanese cuisine menu 5 makoto japanese cuisine menu 6

makoto japanese cuisine menu 7 makoto japanese cuisine menu 8 makoto japanese cuisine menu 9

makoto japanese cuisine menu 10 makoto japanese cuisine menu 11 makoto japanese cuisine menu 12

makoto japanese cuisine menu 13 makoto japanese cuisine menu 14 makoto japanese cuisine menu 15

map to mokoto japanese cuisine

Address:
54, Jalan 27/70a,
Desa Sri Hartamas,
50480 Kuala Lumpur
GPS: 3.163235, 101.650172
Tel: 03-6211 1409

KY eats – Live Unagi at Makoto Japanese Cuisine, Hartamas
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10 thoughts on “KY eats – Live Unagi at Makoto Japanese Cuisine, Hartamas

  • March 27, 2023 at 11:23 am
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    I would request for not to show me the live eel as they are too “geli” for me…. >_<
    As I can see, the main bone is quite big, it didn't hard at all?

    Reply
    • March 29, 2023 at 8:38 am
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      Choi Yen: the bone’s crispyyyy

      Reply
  • March 27, 2023 at 11:33 am
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    I’m a big fan of unagi and this place has been on my radar to try for the longest time….but the prices! O_o So, thanks for showing us the menu (and the current prices). Actually the prices not that scary wor….is it cheaper now? (I thought it was RM300+ if I remembered correctly). I also want to try without the sauce since the version we usually get is with teriyaki.

    Reply
    • March 29, 2023 at 8:39 am
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      eatwhateatwhere: well this was last October, I hope they haven’t been hit by inflation like everything else!

      Reply
    • March 29, 2023 at 8:40 am
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      suituapui: yaaa sourcing and farming is a bit more challenging.

      Reply
  • March 30, 2023 at 11:46 pm
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    I’ve been here before but didn’t try the soup! Looks like it’s good leh!

    Reply
    • March 31, 2023 at 11:02 am
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      Charmaine: next visit then! ūüėÄ

      Reply
  • April 8, 2023 at 11:08 am
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    I’m not a squirmish eater but I don’t think I’d appreciate seeing the live eel. ūüėČ

    Reply
    • April 10, 2023 at 11:30 am
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      Monica: hahaha, ya it is indeed a bit morbid.

      Reply

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