Aikawa Unagi (Tokyo 2015)

A direct contrast to Nodaiwa and Akimoto, Aikawa specialises in Kansai-ryu Unagi, where the steaming step is left out resulting in a crispier finish and stronger eel flavour. Which is exactly what the doctor ordered Advertisements

Nodaiwa (Tokyo, April 2015)

So this is probably everyone’s favourite 1* unagi joint. Too bad it wasn’t the case for me. Although the unagi can beat any other in the rest of the world, in Tokyo it does not reign supreme. Please note that this does not mean that Nodaiwa sucks or is overrated, it is just not to…

Akimoto Unagi Revisited (April 2015)

Akimoto lost its Michelin star since my first visit but no matter, the unagi here is still stellar I tried the shirayaki this time, which is the eel without the sauce, and it was marvelous. Full of eel flavour and fattiness.I also had my usual kabayaki, and it was as good as my first visit,…

Hitsumabushi @ Maruya (February 2015, Nagoya)

One of the things one must eat without fail when in Nagoya is Hitsumabushi. Hitsumabushi is an Unagi (Freshwater Eel) dish served with rice in a big wooden tub which is eaten in stages. The eel is usually divided into four portions. First, you take a portion of the eel and eat it with the…

Unagi Akimoto (June 2014, Tokyo)

What can you say about an unagi establishment that is over 100 years old, where the master stock used to cook and glaze your unagi has survived the Bombing of Tokyo during WW2? Not much really. All one can do is to sit down, order, wait for your dish to arrive and say ‘itadakimasu’ before…