Steamed then charcoal-grilled fresh eel atop pearly Hokkaido rice. Repeated dunking of the deboned fillets in the signature tare sauce while grilling gave it a caramelised lacquer that brought out the sweetness of the fish. There are three suggested ways of enjoying this: on its own, with condiments, and with the dashi stock – I enjoyed this most with a touch of wasabi.

Although this 125-year-old unagi specialty concept hails from Japan, the eels are actually sourced from a sustainable farm in Indonesia. I’m not a big fan of freshwater fish, but this didn’t have that distinct muddy taste. 👍🏼👍🏼 Wish the char-grilled flavour was more pronounced though.