Very refined, very good. And I understand why people are willing to queue hours for this.
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The unagi was slow grilled over binchotan charcoal, and you can see that this unagi was grilled just enough so it wasn't over charred. One bite into it and I was amazed how tender it is, all the meat collapsed with the slightest pressure. Here, the sweet savoury sauce was used sparingly so what really stood out was the eel - how fresh, how tender it was.
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It won't give you the super shiok feeling; there's no flavours explosion or a super crispy/charred exterior here. But you know this is one to be appreciated and savored slowly, more so when you have a lovely view of a mini Japanese garden right outside the window.