Unagi Audio Guide
Unagi, freshwater eel, is a dish Japanese people have cherished for over a thousand years as a source of summer stamina. From its ancient roots in Japan's oldest poetry to the great divide between the Kanto and Kansai gr…
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Welcome to the World of Unagi
Welcome to the world of unagi — grilled eel. The savory scent of the glaze drifts out on the smoke from the shop front, reaching all the way to the street. Grilled to a glossy sheen over white charcoal, the eel is crisp on the outside and meltingly tender within; one bite, and you can't help but smile. For people in Japan, unagi is far more than a simple treat. Since long ago, it has been cherished as a food with a special power — one that restores the body from within when the summer heat has worn it down. On the midsummer 'Day of the Ox' in particular, many people slip through the curtains of an eel restaurant in search of stamina. Bringing it to that plump, tender finish takes long, patient work and skill — splitting, skewering, steaming, and grilling. Each shop's flavor, carried down through generations along with its house sauce, is the very time of that place. Behind the dish before you, the stories of these artisans quietly live on. So how did this beloved flavor grow over the ages? Let's begin with the story of unagi.
What you'll hear on site
- The Story of Unagi ¥200 · 7 days
- Two Schools: Kanto and Kansai ¥200 · 7 days
- Homelands and Local Flavors ¥200 · 7 days
- When Do the Japanese Eat It? ¥200 · 7 days
- How to Eat It Well ¥200 · 7 days
- Ordering and Enjoying ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
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