A live tank by the counter
The eels swim right beside your seat — freshness is a given, not a claim.
Saigon's only eel house
Unagi Station
A live unagi tank sits beside the counter — Chef Lam (ex-Maguro Studio) grills every eel fresh over charcoal. Casual à la carte, none of the omakase stiffness.
From tank to table
Chef Lam, ex-Maguro Studio
Japanese technique over binchotan — fillet, grill, glaze with tare, like a ritual.
Casual à la carte
No stiff omakase course — walk in, watch the tank, order, eat it hot.
Fire meets eel
Knife on eel
Fresh eel cleaned and filleted right at the counter — every eel comes from the tank.
Unaju in a lacquered box
Charcoal-grilled eel glazed with tare over rice, in the traditional lacquered box.
An Unagi Station table
Unadon, wagyu beef rice and chawanmushi — casual à la carte, share as you like.
Grilled eel on a hot stone
Crisp skin, rich tender flesh — charcoal eel with rice and soup.
Grilled eel, ginger, scallion
Char-kissed grilled eel, rich tare glaze, shredded ginger and scallion.