Unagiya Ichinoji (Robertson Quay)

I will order the LARGE to have more unagi & less rice , 100g .

Perfectly grilled to have a crisp top without being too charred, with succulent meat. Hitsumabushi involves 3 methods of eating - 1. eel on its own, 2. add nori, wasabi and green onion, 3. pour in clear dashi. The second method was our personal preference, with the condiments balancing out the sweetness from the caramelization and sauce. Both the dashi and accompanying miso soup were on the lighter side.

So which is the best?
Comment down below.

With a rich history of over a century, @unagiyaichinoji is Miyagawa Honten’s first overseas outpost in 🇸🇬 and operates 20 outlets in 🇯🇵 alone. Famed for their expert grilling techniques and secret in-house sauces, you absolutely won’t want to miss this place if you’re a unagi lover. Of course you’d want to try all 3 unagi restaurants to determine which is the best right😉?

👉Unagi Hitsumabushi (L) - SGD39.80
👉Grilled Squid - SGD14.80
👉Black Sesame Ice Cream - SGD2.80

The unagi here is prepared Kanto style, which means that the eel is first grilled without seasoning, then steamed, then grilled again with their special sauce. Because of the steaming step, the unagi is actually softer and more tender, but lacks that crisp skin which I desire. Overall, I still enjoyed their Unagi Hitsumabushi a lot! Special mention goes out to their Black Sesame Ice Cream, which was better than I expected😂.

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📍Unagiya Ichinoji
30 Robertson Quay 01-05, S238251

Fatty wagyu with miso sauce simmered. Not too bad, honestly. Some parts of the meat do melt in your mouth.. the restaurant posted this as a new dish.Costs $9++

Unagiya Ichinoji is one of those places you’re gonna hit up once or twice a year when you have that sudden Unagi craving outta nowhere.

We had the signature medium Unagi Hitsumabushi ($35++) and I kinda have mixed feelings about it. On one hand, the unagi quality is impeccable and extremely fresh. The unagi was plump and deliciously tender, I dare say having an almost melt-in-your-mouth kinda texture.

I also really like the mix of flavours I get from their 3 different methods of tasting: first eating it straight from the bowl, then eating it mixed with wasabi, white spring onion and seaweed flakes, lastly with the house made dashi stock poured in.

Love the unagi here! There was a nice chargrilled exterior and relatively soft eel fillet underneath. Although I did wish it could be a bit thicker? This dish is to be eaten in 3 ways - first with the unagi and rice, second with the condiments like the wasabi and green onions, and third is with the lightly flavoured dashi broth! This set also comes with unagi chawanmushi which was delicious too!