Yamada No Unagi

In a surgically spotless environment, the diner can comfortably savour one of the best broiled unagi fresh water eel dishes that Japan can offer. The flesh is tender, juicy, and fresh and the Japanese green pepper powder arouses a subtle tingling sensation that enhances the gastronomic experience. The small cup of soup, which retains the essence of eel bones adds to the dining delight.

2pm in the afternoon, no queue. We found this place through a Taiwanese YouTuber, the food was on a pricier side. Ramen broth was bland Ps: I’m Malaysian so maybe we like our food to be heavy seasoned (I saw soy sauce on the table but idk if you’re suppose to add it), if you like light broth this might be for you, but I like mine rlly creamy and thick broth. Nothing rlly special about this ramen, and with the price hmmm…. you can find even better ramen with cheaper price

We joined 20 mins before opening on a Saturday and were the first group to be let in. They only serve their unagi ramen on weekends. Be sure to note that the most basic bowl {set C} does not come with any eel flesh in it. I chose SET A - it came with some eel in the ramen as well as a mini unagi rice bowl. Save some soup and add it to the rice after for a delightful eel porridge.

The longest lines (30-60+ minute wait) will be on the weekend, when they serve their unagi ramen. Week days = unagi dons/plates only, just be warned. The unagi ramen is made from boiling a ton of small eel bones until it produces a milky broth similar to tonkotsu broth but with a layer of fish broth added. Really enjoyed it. The thing to know is that you don't actually get much unagi in the ramen itself, just as small bite of it so it's worth getting the extra small unagi don to add on if you want to try more of the eel. Note: first seating begins at 11am and if you wanted to minimize waiting, you could try arriving at least as early as 10:30am. But we arrived at 11am and our wait as close to an hour. By the time we left, the line was even longer (so I'd guess it'd be over an hour for folks at the back).

Joined the queue at 12.30pm and entered slightly before 2pm. Very humble and nice chef. The unagi bone broth ramen was very flavourful and I enjoyed very much. It was really delicious 🤤. Definitely worth the wait!

Absolutely one of the finest and most unique ramen experiences possible. Not only are the noodles handmade in Tokyo, but the unagi (eels) are farm raised, using only natural ingredients. The bone broth is exceptionally refined in flavor, not too fatty not too salty, but with a great amount of UMAMI! The service is exceptional, the staff are attentive and polite. The restaurant and interior design are absolutely perfect and are complemented by an interesting fusion of jazz music and Japanese traditional theater dialogue. It’s relaxing. The food is amazing- they have an easy to order electronic (cashless only!) system that’s in Japanese and English. Highly recommended!!!

Everything was good, except for the server; he seemed to be having his worst day ever while showing us the menu outside the restaurant in the queue. As we were heading into the store, he walked past me and closed the door right in front of me, of which I'm pretty sure he was aware (maybe he thinks I walk slowly, but that was really rude). It was the worst service we've experienced in Japan, and it affected our excitement in trying out the food. The server kind of turned polite in front of the main chef...meh

There were about 7 people in line ahead of us but the wait wasn't too bad. The chef was very nice and friendly. The ramen broth was DELICIOUS! Of course, the unagi and rice was a must get as well! I want to eat it again!