Eel-rice is a Japanese craft with centuries of technique: the eel is split, basted in a sweet-savory tare, and grilled over charcoal until the skin turns crisp and the flesh stays soft. Yuugatei brought that craft to Saigon — and stayed, becoming the address other eel menus are measured against.
Step inside: wooden lattice screens, a hanging light box brushed with calligraphy, and low booths built for long dinners. The room is small and warm — the smell of charcoal does the talking.
The house sits at 15/7 Lê Thánh Tôn, open daily 11:00–22:00. Look for the うなぎ屋 sign — you can smell the charcoal before you see it.