About Unagiya Ichinoji

Good charcoal grilled unagi is attributed to the chefs’ excellent grilling techniques, temperature control of the charcoal grill and special inhouse tare (sweet basting sauce) whose recipe has been passed down for four generations.

Officially open for business in April 2018, the 34-seater restaurant serves unagi in different styles: Hitsumabushi, Jyu and Donburi. All the eels are marinated with sansho and kuro shichimi (seven black spices) specially imported from Kyoto.

At Unagiya Ichinoji, the eels are prepared using the same original method as in Japan, which is first steamed then grilled. Hitsumabushi is Nagoya’s style of enjoying freshwater eel, and there are three ways to eat it. First, divide the bowl into four portions. Enjoy the first portion on its own and relish the eel’s depth of flavour. Then, for the second portion, add nori (seaweed), wasabi and green onion to the Hokkaido rice and eel. For the third portion, add the clear dashi to the abovementioned mix. The final portion can be enjoyed however you like. Made affordable for all, this dish is available in various portions, from S to XL, catering to different levels of appetite.

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Singapore River
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Singapore River 2020 Winner

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