For the bottomless brunch buffet, mains are limited to one per guest and the unagi claypot makes that choice easy.

A glossy, caramelised slab of Japanese grilled eel sits over fragrant Hokkaido rice, cooked in a claypot that gives the grains a nice smokiness. The sweet-savoury glaze from the unagi seeps into the rice, making every spoonful rich and comforting.