While sushi and ramen dominate the international idea of Japanese food, unagi (grilled eel) is quietly one of the dishes locals actually look forward to. It’s rich, glazed in a savory-sweet sauce, and served over rice — and it’s a dish most visitors never think to try, mostly because it’s hard to find good unagi outside Japan.
There are two distinct regional styles, shaped by very different histories in eastern and western Japan, and they produce noticeably different textures and flavors. Beyond the food itself, ordering at a proper unagi restaurant comes with its own small set of customs — from how the menu is priced to what’s brought to your table before the meal even arrives — that can catch first-timers off guard in a fun way.
It’s also a pricier night out than most Japanese meals, which is part of why it holds a special place for so many locals: it’s the dish people treat themselves to, not an everyday order.
Want the exact difference between Kanto and Kansai style, what matsu/take/ume actually mean, and the etiquette locals follow the moment they sit down? Read the complete guide on Medium →
Recommended gear for this:
- Japanese Restaurant Phrasebook & Pocket Guide
- Portable Travel Chopsticks Set with Carrying Case
- Sansho (Japanese Pepper) Seasoning Jar
開示文:
This post contains Amazon affiliate links. If you purchase through them, I may earn a small commission at no extra cost to you.
Comments