Uosho was founded in Japan’s Saitama Prefecture in 1883. This restaurant is the century-old unagi-ya’s only outpost outside of Japan. The room juxtaposes light and dark woods with neutrals in a modern Japanese style. The signature una-jyu uses Taiwanese eel that is steamed before grilling to order à la Kanto style, and served in a lacquered box over a bed of rice, drizzled with a sweet-savoury glaze. Try also the fluffy unagi tamagoyaki while you wait.