Unagi, the Japanese eel うなぎ

Unagi, the Japanese specialty that will make you love eel

Eel is not consumed much out of Asia, being a rather fatty fish. However, the Japanese make it a finger-licking good: unagi is often eaten grilled and brushed with a delicious sauce. Ready to try?

The different dishes with unagi

The classic dish of Japanese cuisine using this sauce is called kabayaki (蒲 焼). After basting, the unagi fillets are placed on skewers and are then fire-grilled in their skin. They are traditionally turned sixteen times for perfect cooking until caramelization.

In Kanto, we prefer to boil them slightly before, to reduce the fat. Eel, unagi in Japanese, can be eaten simply in this form or placed on a bed of rice (preferred method of consumption), which then becomes unadon , a simple dish comparable to tonkatsu .


Un kabayaki classique

Wikimedia Commons


Un délicieux unadon



Deux Unagi nigiri

Flickr Jeremy Keith

  • The ancestral establishment: "Nodaiwa" at the Tokyo Tower

Nodaiwa is a real institution that has existed since the Edo period, almost 200 years. The eel is prepared fresh before consumption. Don't miss the shirayaki, their signature dish. Nodaiwa now has several restaurants, including one in Paris, not far from the Japan Experience Paris office!

Address: 1 Chome-5-4 Higashiazabu, Minato, 106-0044 Tokyo

Open Monday to Saturday from 11 am to 1:30 pm and from 5 pm to 8 pm


Anguille grillée

Wikimedia Commons


L'anguille grillée à Obana

Flickr Leon Brocard

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