Awadori Mount Austin Unagi Kushiyaki

Post by Chiefeater VK

We stopped at Awadori Mount Austin for some yakitori, and one skewer clearly stood out for me. The Unagi Kushiyaki.

We ordered an assortment of chicken skewers first, including different cuts and organ meats. They were enjoyable, but once the unagi arrived, my attention moved rather quickly.

It was nicely charred with a slightly crisp skin while remaining tender inside.

That contrast is exactly what I want from grilled unagi.

Eel is naturally fatty and delicate, so good grilling is a balancing act. You want enough direct heat to tighten and crisp the skin while rendering some of the fat beneath it, but not so much that the flesh dries out. The tare also needs to caramelise into a glossy coating rather than burn and become bitter.

There are even different Japanese traditions around this. Kansai-style unagi generally emphasises direct grilling and a firmer, crisper finish, while Kanto preparation typically includes steaming before the final grilling, producing softer and fluffier flesh.

What I liked about Awadori’s version was that it gave me both texture and tenderness.

There was caramelisation and char on the outside, but when you bit through it, the eel was still moist and soft.

That is a much harder balance to achieve than simply coating eel in sweet sauce.

We also had shiitake and okra skewers, along with the Yakitori Moriawase.

And since this was yakitori, I also ordered a small 300ml bottle of Ryu-Gin sake.

Pricing

Yakitori Moriawase 8 pcs – RM32.00
Unagi Kushiyaki × 4 – RM50.00
Shiitake – RM3.50
Okura – RM3.50
Genmaicha (Hot) – RM5.00
Ryu-Gin 300ml – RM88.00

Subtotal – RM182.00
Service Charge (10%) – RM18.20

Total: RM200.20
Average per pax: RM100.10

MVX Summary

MVX Score: 8.3/10

M – Meal Value
The yakitori itself was reasonably priced, although four Unagi Kushiyaki at RM50 puts the eel firmly at the premium end of the meal. The RM88 sake accounted for a large part of the final bill.
Score: 7.5/10

V – Venue
Awadori has a warm, polished Japanese interior with counter seating looking directly into the kitchen. It works particularly well for yakitori because you can see the grilling happening behind the glass.
Score: 8.5/10

X – X-Factor
The Unagi Kushiyaki did it for me. Getting eel skin nicely charred and lightly crisp while preserving tender flesh underneath requires control of the grill, and this had that contrast.
Score: 9.0/10

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Tuesday to Sunday
11:30 am to 02:30 pm
05:30 pm to 11:00 pm

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