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The grilled eel here just tasted a bit different from those that I could get from other competitors, because the eels were first steamed then grilled with a nice caramelisation of the sauce and captured a smoky taste. This also meant that the Unagi would boast a combination of juiciness and crispiness, with a sweet and smoky finish.

It would have been a routine for me to order the Unagi Hitsumabushi (S$32.80) for an extra pot of Dashi broth, to be added to a portion of the rice and eel. Those who were informed would know that the mains should be divided into portions, each to be eaten in a different way using the condiments provided. Also, if you were like me, who liked the Unagi to be a little more saucy, you could actually ask for an extra serving of the Unagi sauce to intensify the sweetness of the eel.