Edomae Unagi

Grilled eel differs in method between eastern and western Japan, and the Edomae way is to open the eel along the back, steam it once, and then grill it. Steaming draws out excess fat and leaves the flesh soft and fluffy. The glazed eel, dipped again and again in a secret sauce and grilled until fragrant, is most classically enjoyed as unaju, served over rice in a lacquered box.

Highlights

- The soft and fluffy texture that comes from steaming before grilling - The deep flavor of a secret sauce replenished over generations - The fragrant aroma of grilling over premium charcoal - Many ways to enjoy it, such as boxed eel, eel bowl, and plain grilled eel

Enjoying the Seasons

On the midsummer day of the ox, a custom from the Edo period continues of eating eel as a stamina food to get through the heat. Wild eel from autumn into winter, rich with fat, is also exceptional, so you can enjoy a different appeal in each season.

Access and Basic Information

- Asakusa and Nihonbashi have many long established eel specialty shops - It often takes time from ordering to serving - Boxed eel can be chosen by grades with names like pine, bamboo, and plum - Making a reservation can shorten the waiting time

A Quick Tip

Since grilling takes time, visit with time to spare. A final sprinkle of Japanese pepper at the end makes the aroma stand out.