Unagi, or freshwater eel, is one of Japan’s most treasured delicacies, known for its rich flavor and tender texture. But what sets the ultimate unagi experience apart? It starts with high-quality, locally-sourced eel, carefully prepared and grilled over charcoal for a distinct smoky aroma. Each region in Japan brings unique flavors and cooking styles, from Tokyo’s crisp yet tender kabayaki to Kansai’s butterflied, steamed-free grilling technique. Traditional sauces, known as tare, are crafted with ingredients like soy sauce and mirin, creating a perfect balance of sweet and savory.
In this guide, we’ll explore the best unagi restaurants across Japan, dive into regional unagi specialties, and share tips for ordering and enjoying this delicious dish like a local. Join us to uncover what makes unagi more than just a meal — it’s an integral part of Japanese culinary culture.
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