Cuisine
Unagi in Tokyo
Freshwater eel, filleted, grilled over charcoal and glazed with a sweet soy sauce, served over rice in a lacquered box (unaju) or a bowl (unadon). In the Tokyo style the eel is steamed before the final grilling, which gives it a softer texture.
Good shops cook to order, so expect to wait after you sit down. That is normal, not slow service. Some are old family businesses.
We are still choosing the restaurants for this page. Until they are here, our guides cover how to book and what to expect.
