Seiro Mushi is a dish that is exclusively served in the Singapore outlet. The Unagi is first charcoal grilled and then steamed in a bamboo steamer together with kinshi egg, rice and sweet sauce before serving. The steaming was meant to give the eels a softer texture, while retaining its original flavours. However, I personally felt that the steaming process did little to the texture of the eels, nor the elevation of its flavours. If it was not presented in a bamboo steamer, it would have been to tell the difference between this dish and the other two. Contrastingly, I enjoyed how the bamboo steamer gave a stronger fragrance to the egg and rice, which made up for the lackluster texture of the eels.