A slightly pricier alternative to their main competitor, Uya’s 代目菊川 signature Hitsumabushi ($35/medium, $48/large) was significantly crispier, smokier and more charred. And further into the comparison, they offer a more refined experience with a lighter glaze to match their fresh unagi. Less sweetened, the tare does make the flavours of the grilled eel more pronounced. However, the caramelised and crunchy exterior did come off a little dry to me.

Served with dashi broth, miso soup and pickles, my favourite way is still having the unagi as it is but by having Ochazuke (rice with soup) with the condiments and dashi broth; it does solve my main gripe. And ultimately that aside, they put forward a great bowl of Hitsumabushi!