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"Born from the collaboration between chef-restaurateur Teppei Yamashita and unagi specialist Hiroki Nakagawa, this restaurant is known for thick slabs of freshwater Japanese eel that are char-grilled and glazed with a sweet secret sauce, served over rice with thick slices of tamagoyaki. The bowls often draw long queues, and there’s an option to elevate the meal with grilled Miyazaki Wagyu beef cubes for an indulgent twist." - Joy Fang