Unagi Toku picked ICONSIAM as the only overseas outpost outside Japan. That says a lot about how seriously they take quality control. Every month, the head chef from Japan flies in, bringing live eel and doing the prep himself. There’s a reason for that: eel is notoriously tricky to cut and grill without losing texture.
They use only fresh eel where possible, and even the frozen stuff comes from their own farms. Grilling is done over binchotan charcoal in three rounds, which is key for keeping the soft flesh intact while crisping the edges. The tare sauce here is a family secret, aged and thick enough to soak into every layer of the fish.
299, 4/F, Siam Takashimaya 5, Charoen Nakhon, Khlong Ton Sai, Khlong San. 02-288-0203. Open daily 11am-9pm.