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.

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