Uosho was founded in Japan’s Saitama Prefecture in 1883. This establishment is the century-old unagi-ya’s only outpost outside Japan. The signature una-jyu uses Taiwanese eel that is steamed before being grilled to order à la Kanto, and then served in a lacquered box over a bed of rice, drizzled with a sweet-savoury kabayaki glaze. A pinch of sansho pepper adds extra fragrance. Alternatively, go for the shirayaki version, grilled plain to highlight the eel’s umami.