Run by the same team behind Koji Sushi and Shunjuu Izakaya restaurants, Uya is a Kansai-style live unagi restaurant serving quality unagi rice boxes without the queue.

Eels are shipped in live and kept in the ‘tateba’, which involves treated and temperature-controlled water running through up to 100 buckets, ensuring that they are kept alive up until preparation for ultimate freshness. The chef prepares them Nagoya-style, dipping the fillets in sauce before grilling to achieve lightly crunchy mouthfeel. Try the signature hitsumabushi, available in medium and large, offering a boxed eel set that comes with condiments, soup and dashi stock. The lacquered fish is chopped and served atop perfectly cooked Koshihikari rice from Niigata. Enjoy it in four ways—on its own; with condiments such as spring onion, wasabi and nori flakes; turned into a chazuke or Japanese rice soup by adding condiments and dashi broth; or however you like. Other notable dishes include the ponzu liver, crispy bone (deep-fried spine of the eel), and sashimi rice bowl.

Desserts are worth the calories too—try the parfait comprising green tea panna cotta layered with sticky mochi balls, cornflakes, green tea ice cream and red bean paste.