The medium Hitsumabushi (S$35.00) is quite exciting for me, because the menu had actually shared at least three ways of enjoying it. Surprisingly, because of the tastiness of the rice itself, I find that mixing it with Wasabi, seaweed and spring onion suits me the most. Well, mixing it with the Dashi broth is not bad, but it somewhat washed away a bit of that flavour as compared to eating the Unagi and rice on its own. But then, the bowl of soup that is provided tasted quite refreshing for me, so I will suggest to drink that last.

Being a new entrant to the local Unagi scene, Uya’s appeal seems to be really high with a long reservation list. Those who come without a reservation (like me) are just assigned to a communal table, but I guess the situation will improve a bit after a while.