Award winning unagi worth waiting for ⭐️ @ishibashi_unagi is Tokyo’s century old unagi specialty restaurant famed for its former Michelin star standing. Staunchly adhering to the Kanto-style method of preparation, each freshwater eel is steamed for an hour before grilling creating an unbelievably fluffy inside and a crisp smoky outside. What makes this unagi even more special is that each eel is only prepared after ordering meaning a wait time of one hour once seated is expected. This slow pace
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Unagi 📍 Kyoto Prefecture, Japan 🇯🇵 Learn more: www.tasteatlas.com/unagi Unagi is the Japanese word referring to the freshwater eel, commonly used in Japanese cuisine. It is mainly consumed in the form of fillets, which are always grilled due to the presence of harmful toxins. The fillets are then spread with a sweet and salty sauce made with soy sauce, mirin, and sugar. Depending on the preparation, unagi can range from crispy to chewy, but it always has a strong salty and semi-sweet taste. I
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Glazed, grilled, and glazed again — Unagi isn’t just food, it’s tradition in every bite.  A centuries-old recipe that captures Japan’s balance of flavor, patience, and art. Would you try this sweet & smoky delicacy? #TokyoEats #unagi #japanesefood | Japan The Heaven on Earth | Facebook
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