Following the success of its first Singapore outlet at Shaw Centre, Nagoya-born unagi specialist Unagi Yondaime Kikukawa has expanded its presence with the opening of its second restaurant at Raffles City Singapore on 1 October 2026. The MICHELIN-selected restaurant marks the brand's 50th outlet globally, further strengthening its reputation as one of Japan's leading unagi specialists.
The brand traces its roots to Nakasho Shoten, a renowned Japanese unagi wholesaler established in 1932. Founded in 2017 by Kikukawa Yuhei, Nakasho Shoten's fourth-generation owner, Unagi Yondaime Kikukawa draws on generations of expertise in sourcing and preparing quality freshwater eel.
What sets the restaurant apart is its commitment to serving live unagi. Each eel is carefully selected for quality, size, and thickness, then freshly prepared and grilled to order over binchotan charcoal. The intense heat gives the skin a lightly crisp texture with a distinctive smoky aroma, while keeping the flesh tender, moist and succulent.
The grilled eel is then finished with the brand's signature house tare sauce, a closely guarded recipe passed down through generations. It is served with premium Uonuma Koshihikari rice from Niigata Prefecture, prized for its natural sweetness, fragrance and delicate texture. The combination provides a lovely balance to the rich, smoky flavours of the grilled unagi.
Unagi Mountain 4/5
During my visit shortly after the Raffles City outlet opened, I had the opportunity to try its outlet-exclusive Unagi Mountain ($88), which was available from 1 to 30 October 2026. As its name suggests, this is quite a spectacle, featuring two whole kabayaki unagi arranged in a striking tower-like formation over a bed of warm Japanese rice. Glazed generously with the house tare sauce, the eel showcases the restaurant's signature preparation, with lightly crisp skin and tender, succulent flesh beneath. Beyond its impressive presentation, the dish offers a generous portion of unagi for those who simply cannot get enough of the Japanese delicacy. Designed as a centrepiece for sharing, it makes for an indulgent option for a meal with family or friends.
Hitsumabushi Set 4.5/5
One of my favourite ways to enjoy unagi is through Hitsumabushi, a traditional Nagoya speciality that lets diners enjoy grilled eel in three different ways. The Hitsumabushi Set ($37) comes with generous portions of fragrant grilled unagi arranged over a bowl of warm Japanese rice.
The first way is to enjoy the unagi on its own, allowing the smoky aroma from the binchotan grilling and the sweetness of the house tare sauce to shine through. For the second serving, add the accompanying condiments: wasabi, chopped spring onions, and shredded seaweed. The wasabi introduces a gentle kick, while the spring onions and seaweed add freshness and another layer of flavour to the rich eel.
For the final serving, pour the accompanying dashi broth over the rice and unagi to make ochazuke. The warm, savoury broth softens the rice and brings a lighter, more comforting dimension to the dish. Each method offers a different experience, making Hitsumabushi an enjoyable way to savour the versatility of grilled unagi.
With its second outlet at Raffles City Singapore, Unagi Yondaime Kikukawa makes its signature live unagi experience more accessible to diners in the city. Its focus on carefully selected live eel, traditional binchotan charcoal grilling and a time-honoured house tare sauce reflects the brand's Japanese heritage and expertise.
Note: This is an invited tasting.
Unagi Yondaime Kikukawa
Raffles City
252 North Bridge Road
#B1-75
Singapore 179103 Tel: +65 8998 3687
Website
Nearest MRT: City Hall (EW, NS Line)
Opening Hours:
Daily: 1130am - 10pm
Direction:
1) Alight at City Hall MRT Station. Take Exit A. Walk to the destination. Journey time is about 3 minutes. [Map]
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