Ever followed your nose straight to dinner? At Unagiya Ichinoji, diners actually do. One reviewer described being pulled toward the door by the smell of charcoal grilled eel alone.
That says a lot. This isn’t a sushi-and-skewers free-for-all. It’s an unagi specialist on Robertson Quay that does one thing seriously and lets you eat it several different ways. So is it worth booking? Let’s get into it.
Unagiya Ichinoji: Tokyo Eel Roots on Robertson Quay
Here’s the short version. Unagiya Ichinoji opened in April 2018 as the first overseas outpost linked to Miyagawa Honten, a Tokyo eel restaurant with more than a century behind it.
What did it bring to Singapore? Regional styles. One ingredient, three very different bowls. That’s the hook, and honestly, it’s what sold me on putting it on my radar.
Quick heads-up: this is an unagi restaurant, not a classic izakaya. Come for the eel. Everything else is a bonus.
Small Room, Big Charcoal Energy
Diners keep calling it cozy, rustic and casual, with that welcoming neighborhood-restaurant feel. The room is compact, so it fills up fast.
The best seat? It depends. The counter looks straight at the grilling station, which is great if you want a front-row view of the action. But it can get warm next to the charcoal. Bringing a group? Grab a table instead.
The Menu: Pick Your Eel Adventure
The menu stays focused: unagi in different regional styles, plus charcoal-grilled wagyu and seasonal dishes like the Scallop and Unagi Hitsumabushi. Recent diners also rave about the yakitori and grilled chicken wings, which makes this a solid spot to share plates before the main event.
If those skewers are calling your name more than the eel, check out my Robertson Quay izakaya picks for grilled dishes, sake and shared plates before settling on dinner.
Unagi Hitsumabushi: The One Everyone Orders
This is the signature, and Chope diners agree. It has 54 recommendation votes, way ahead of everything else. It comes in four sizes, so you can go light or go big.
The fun part is the ritual. You eat it three ways:
First portion: Eel and rice, straight up. Taste the grill and sauce first.
Second portion: Mix in the accompanying condiments: wasabi, seaweed and green onions.
Third portion: Pour in the dashi for a lighter, soup-like finish.
Got a fourth portion left? Go back to your favorite. Reviewers describe the eel as tender, smoky and savory, and that progression through different flavours is exactly why people keep coming back.
Seiro Mushi: Steamed and Gentle
This is the Yanagawa-style option. The eel is charcoal grilled, then steamed in a bamboo steamer with Hokkaido rice, sweet sauce and shredded kinshi egg.
It’s softer and gentler than the hitsumabushi. Some diners love that. Others find it milder. My take? Order it if you like comfort over punch.
Mamushi Donburi: Japanese Yam, Onsen Egg and Mentaiko
This Osaka-style bowl is the wild card. Grilled unagi, Japanese yam, mentaiko, kinshi egg and an onsen egg, all mixed together over rice.
Rich? Very. But a heads-up: the yam adds a sticky texture that splits the room. Some diners call it their favorite. Others can’t get past it. It’s still listed on Chope, but check it’s available before you set your heart on it.
Not an Eel Person? Get the Wagyu
The charcoal-grilled A4 wagyu, marinated in a homemade sauce, is officially a customer favorite. A recent Chope diner singled it out too. It’s the perfect add-on for the table.
Service: Warm, With a Side of Patience
Staff get consistent love for friendly greetings, helpful explanations and real attentiveness. One diner even mentioned staff rearranging seating to fit their wheelchair.
The catch? Everything is grilled fresh to order, and the restaurant says so itself. When it’s busy, expect to wait a little. Order a few skewers and settle in.
Before You Go
Address: 30 Robertson Quay, #01-05, Singapore 238251
Hours: Daily, 11:30am to 3pm (last order 2:30pm) and 5:30pm to 10pm (last order 9:30pm)
Book: Chope, or call +65 6732 1970
Getting there: Fort Canning and Havelock MRT both serve the Robertson Quay area. Map your walk first.
Prices aren’t published online right now, so check the menu when you arrive. Your bill depends on your portion size and what you add.
Why Unagiya Ichinoji Made My List
Plenty of places in Singapore serve unagi. Very few let you taste how different regions of Japan treat the same eel, side by side, on one menu. Add a staged eating ritual that turns dinner into a game, and real Tokyo lineage behind it, and you’ve got something special. It’s a focused, opinionated restaurant, and I love that.
The Verdict: Bring a Date, Not a Crowd
Unagi lovers, couples and small groups, this one’s for you. Go for a relaxed lunch or an unhurried dinner, order the hitsumabushi, and share the wagyu.
Skip it if you’re short on time, rolling ten-deep or craving a long izakaya menu. Otherwise? Book the table, pace yourself and save room for the dashi.
Quick Questions, Quick Answers
First time at Unagiya Ichinoji. What do I order?
The Unagi Hitsumabushi, no question. It’s the signature and the clear crowd favorite.
Hitsumabushi or Mamushi Donburi?
Want classic and smoky? Hitsumabushi. Feeling bold and okay with a sticky texture from Japanese yam? Go Mamushi.
Will I be waiting long?
Maybe at peak times. The eel is grilled fresh to order, so build in some buffer.
Should I book ahead?
For weekends or groups, yes. The room is small, and Chope makes it easy.
Counter or table?
Counter for the grill view, table for comfort. That charcoal runs warm.
Is it halal or vegetarian-friendly?
Neither is verified, so contact the restaurant directly before you go.
