The Place Located on Stanley Street, the newly opened Morita Unigoro from Osaka is a must try for sea urchin lovers. Scoring a table at Morita Unigoro in Osaka is known to be challenging as it has only 10 counter seats and only two dinner sessions a day. Singapore is Morita Unigoro first international outpost, where it is known for its Uni Omakase and Uni nabe (hotpot).

The Singapore outpost at Stanley Street is a cosy and intimate space with just 14 counter seats and a private room for two to four diners. 

The space of Morita Unigoro takes on a L-shaped counter seating with a dim dining ambience. 

The Food Set menus are offered here for lunch and dinner where the team takes pride in the sourcing of ingredients such as highest-grade sea urchins from Hokkaido, Ise Ebi (Japanese spiny lobster) from Ise-Shima in Mie Prefecture, A5 wagyu beef, and more. 

I visited for dinner and had Morita Unigoro’s S$168+ hot pot menu. This set menu will start with the “Uniku”, before moving onto the Signature Uni Hot Pot, Uni Risotto, and ending off with Homemade Granita. There is also a more luxurious S$250+ grand menu for dinner. 

Here’s what to expect: 

New “Uniku” (Uni & Meat) – Uni, A5 Black Wagyu Uchimomo (Top Round), Egg Yolk 

The first course is a combination of fresh Murakami Uni from Hokkaido and thinly sliced beef topped with an egg yolk. Mix it all together and you can wrap the beef with the Uni and wasabi. It is full of umami. It also comes with a small bowl of rice. 

Signature Uni Hot Pot – Uni, Ise Lobster, Clams, Abalone, A5 Wagyu Beef Ribeye, Japanese Pork Belly, Vegetables 

Next up is the highlight here – Signature Uni Hot Pot. Prepared with a base of beef bone, asari clams, saikyo miso from Kyoto, the broth is further elevated by adding Uni to the soup. 

You get an orange hue, and seafood is also added thereafter such as Ise-Shima’s Ise Ebi, Kuwana City’s hamaguri clams, and abalone from Iwate’s legendary Sanriku Coast. These add a natural sweetness to the broth as you cook them in the hot pot. 

Also included with the vegetables is Inca No Mezame, a rare variety of potato from Hokkaido that is deep yellow in colour. 

For more protein, the hot pot also comes with slices of A5 Kagoshima ribeye and Hokkaido pork belly to enjoy as shabu-shabu. 

In terms of flavour, the broth gets better towards the end after simmering the seafood for awhile as compared to the start of the meal. If you are expecting a very distinct Uni flavour, it is not the case. You can still taste the Uni element, just that it is blended well into the stock. 

Uni Risotto – Uni, Japanese Rice, Lotus Root 
The last savoury course uses the base of the hot pot to prepare the Uni Risotto where diced lotus root is mixed in the Japanese rice, before being topped again with more uni and shavings of parmesan.

The texture is good, though the parmesan cheese shavings was a tad too overpowering. 

Dessert 
The meal ended with Morita Unigoro Homemade Granita which is a small cup of watermelon sorbet paired with Awayuki Salt. It is refreshing though this comes across more like a palate cleanser than a dessert proper. 

Rants If you are not that into sea urchin/Uni, then this is quite obviously not an omakase for you.  

Will I Return Again? This is a specialised concept for sea urchin/Uni fanatics where it is probably the only Uni hotpot concept in Singapore right now. While the idea of Uni hotpot is novel, the best way to enjoy this delicacy, in my opinion, is still in its sashimi form.  

TheRantingPanda says:
Taste bud: 3.5/5
Hole in the pocket: 4/5
Ambience: 3.5/5
Overall Experience: 3.5/5 

Morita Unigoro 
10 Stanley Street
 
#01-01
 
Singapore 068729 
Tel: +65 8525 6553 

Opening Hours 
Monday to Saturday: 11.30am to 2pm; 6pm to 11pm 
Closed on Sunday 

Ranted by The Ranter