Name: Unagiya Ichinoji
Address: 30 Robertson Quay, #01-05, Riverside Village Residences, Singapore, 238251, SG
Telephone: +6567321970
Price range: $$

Question 1

What is Unagiya Ichinoji?

Accepted Answer

Unagiya Ichinoji (鰻屋一乃城) is a Japanese unagi (freshwater eel) specialty restaurant at Robertson Quay. It is the first overseas outlet of Miyagawa Honten (宮川本店), one of Tokyo's most revered unagi restaurants with a history stretching back to 1894 — over 125 years. Miyagawa's Meguro branch in Tokyo holds a Michelin Bib Gourmand. The restaurant has 20 outlets in Japan, and the Singapore Robertson Quay location was chosen as their first international expansion. The focus is singular and uncompromising: the art of grilling freshwater eel.

Question 2

How much does unagi cost at Unagiya Ichinoji?

Accepted Answer

Hitsumabushi (signature): Small S$28.80, Medium S$34.80, Large S$39.80, XL S$77.80 (for 2-3 persons). Combo Hitsumabushi: Unagi & Wagyu S$42.80, Unagi & Salmon Ikura S$36.80. Seiro Mushi and Mamushi Donburi at similar price points. Side dishes: Unagi Bone Crackers ~S$6, Unagi Chawanmushi ~S$8, Grilled Squid S$14.80. A typical meal is S$30-50 per person.

Question 3

What is hitsumabushi and how do you eat it?

Accepted Answer

Hitsumabushi (ひつまぶし) is Miyagawa's signature style of serving unagi. The grilled eel is placed over a bed of Hokkaido rice in a wooden container (ohitsu) and eaten in three ways: (1) First portion — eat the unagi and rice as-is, savouring the pure flavour of the eel and tare sauce. (2) Second portion — add condiments: wasabi, green onions, and nori seaweed for a different flavour dimension. (3) Third portion — pour the hot dashi broth over the remaining unagi and rice, creating a comforting ochazuke-style soup. Each method reveals a different aspect of the eel's character. Instructions are provided on the menu.

Question 4

What are the three styles of unagi at Ichinoji?

Accepted Answer

Unagiya Ichinoji serves unagi in three distinct styles: (1) Hitsumabushi — Miyagawa's signature, served in all outlets worldwide. Grilled eel on rice, eaten three ways. (2) Seiro Mushi — Yanagawa-style. The eel is steamed with Hokkaido rice, egg, and a sweet sauce in a bamboo steamer, creating a softer, more delicate texture. (3) Mamushi Donburi — Osaka-style. A more straightforward donburi presentation. The Seiro Mushi and Mamushi Donburi are exclusive to the Singapore outlet and not available at Miyagawa outlets in Japan.

Question 5

How is the unagi prepared?

Accepted Answer

Unagiya Ichinoji uses the Kanto (Tokyo) style of preparation: the eel is first grilled without seasoning to render the fat, then steamed to achieve tenderness, then grilled again with the house tare (sweet basting sauce) — going through three rounds of alternating between lacquering with sauce and grilling. This produces unagi that is softer, more tender, and plumper compared to the Kansai (Osaka) style which skips the steaming step. The eels are freshly prepared every morning before service. The tare sauce is a secret family recipe passed down through four generations of the Miyagawa family.

Question 6

Where does the eel come from?

Accepted Answer

Unagiya Ichinoji imports eels from a Japanese-owned farm in Indonesia. These are the same farms that supply eels to Japan — the quality and species (Anguilla japonica equivalent) are identical to what is served in Miyagawa's Tokyo outlets. The use of Indonesian-farmed eels (under strict Japanese quality control) is what allows Ichinoji to offer premium unagi at more accessible prices compared to restaurants that source exclusively from Japan. The eels are kept alive in the restaurant and slaughtered fresh every morning before service.

Question 7

Where is Unagiya Ichinoji located?

Accepted Answer

Unagiya Ichinoji is at 30 Robertson Quay, #01-05, Riverside Village Residences, Singapore 238251. The restaurant is inside the Riverside View complex — not on the main waterfront promenade but within the building's ground-floor retail area. Look for the signage or follow the smell of charcoal-grilled eel. Nearest MRT: Fort Canning (DT20) about 8 minutes walk. Also accessible from Clarke Quay (NE5).

Question 8

What are the opening hours?

Accepted Answer

Open daily: Lunch 11:00am to 3:00pm (last order 2:30pm), Dinner 5:30pm to 10:00pm (last order 9:30pm). Reservations are accepted for weekday lunch and dinner. Walk-ins are welcome but expect a wait during peak weekend lunch hours. The restaurant has 34 seats.

Question 9

Is Unagiya Ichinoji halal?

Accepted Answer

No. Unagiya Ichinoji is not halal-certified. The menu includes eel, raw fish (sashimi), and alcohol.

Question 10

What else is on the menu besides unagi?

Accepted Answer

While unagi is the star, Ichinoji also serves charcoal-grilled wagyu beef, yakitori skewers, grilled salmon, grilled squid (S$14.80), sashimi, karaage, and chawanmushi. Unique items include Unagi Bone Crackers (deep-fried eel bones — a crunchy beer snack), Unagi Liver Soup, and Unagi Simmered Boiled Liver — demonstrating the restaurant's commitment to using every part of the eel with zero waste. The Black Sesame Ice Cream (S$2.80) is a surprisingly excellent dessert.

Seiro Mushi (steamed)	~S$30–40
Mamushi Donburi	~S$28–38

Unagiya Ichinoji

Three Ways to Eat Hitsumabushi

As-Is

With Condiments

As Ochazuke

About

Recommended For

Menu & Prices

🐟 Hitsumabushi

🐟 Combo

🍶 SG-Exclusive Styles

🦴 Sides & Unique

Photos

Practical Info

Dietary

Location

Your Dining Journey

Follow the Aroma

Start with Bones & Beer

The Hitsumabushi Ritual

Editor's Note

Other Japanese at Robertson Quay

Shunjuu Izakaya 旬々

Aburiya 炙り屋

IKOI 憩

Takahashi 高橋

Unagi Bone Crackers	~S$6
Unagi Chawanmushi	~S$8
Grilled Squid	S$14.80
Black Sesame Ice Cream	S$2.80

Small	S$28.80
Medium	S$34.80
Large	S$39.80
XL (2-3 pax)	S$77.80