Chikuyotei is a restaurant group with a rich history. Their first outlet was established inGinza, Tokyo in 1851. The house specialty is unagi and their branches in Singapore bring innew shipments of live eel from Japan twice a week from Mikawa Ishiki in the Aichi prefecture. The eel are transported at a well-regulated water temperature, with a limited number of eel in each box to ensure there’s an ample supply of air. When the eel arrive, they are released into a tank to help them relax. This live unagi makes its way into the restaurant’s omakase menus (from $138), which pair well with their small batch shochus including Yachiyoden (from $14/glass; $118/bottle).
