Charcoal-grilled freshwater eel, glazed and tender.
What it is
Unagi is freshwater eel, steamed then charcoal-grilled and lacquered with a sweet-savoury tare. Tokyo (Edomae) style steams the eel first for a melting softness. Served as unaju (over rice in a lacquer box) or unadon.
What it means
Eel is summer-stamina food, traditionally eaten on Doyo no Ushi day to beat the heat. Old eel houses guard tare passed down for generations — a literal taste of continuity.
Why it's wonderful
The contrast is sublime: crisp, smoky skin and cloud-soft flesh, the caramelised glaze soaking into warm rice. It's rich but refined — a special-occasion classic.
What to order
- Unaju / unadon (over rice)
- Shirayaki (no sauce, with wasabi)
- Kimoyaki (grilled liver skewer)
- Pair with clear soup
For special diets
Freshwater fish — suits pescatarians. The tare contains soy (wheat) and mirin (alcohol).
FAQ
- What is Unagi (grilled eel)?
- Charcoal-grilled freshwater eel, glazed and tender.
- Is Unagi (grilled eel) vegetarian, vegan, halal or gluten-free?
- Freshwater fish — suits pescatarians. The tare contains soy (wheat) and mirin (alcohol).
Recipes and preparation vary by restaurant, so this is a general guide. If you're ever unsure, please confirm directly with the venue before you order — they'll appreciate the heads-up.