Serving diners under the name Unagiya Ichinoji, the Robertson Quay outpost is also the first outlet outside of Japan. They serve three different styles of unagi - Hitsumabushi, Seiro Mushi and Mamushi Donburi.
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Apart from using live freshwater eel imported from Indonesia, the glaze they use for the fish is equally amazing as well. The sweetness and savoriness is well-balanced, not too cloying.
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