Behind the Counter at Japanese Unagi Eel Restaurant

From Paolo from Tokyo.

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This is Behind the Counter and deep into the Japanese kitchen of Takashimaya, a legendary Tokyo unagi spot tucked away in the streets of Nihonbashi. First opened more than 149 years ago in 1875, in Kagurazaka, this Japanese unagi eel speciality restaurant passed down it’s culinary techniques 5 generations to perfectly craft their succulently charcoal grilled mouth watering unagi dish dipped in their secret signature sauce which remains unchanged throughout the years. The shop uses a special Kyosui Unagi from the Shizuoka prefecture, raised in the underground water of its Southern alps known for it’s uniquely sweet aroma with five times more DHA & EPA when compared wild eels. Bred in limited quantities, it’s earned it’s name in Japan as the phantom eel. Although eel has been eaten for more than 5000 years, In Japan, the most common way to eat Unagi is by filleting it, skewering it and then grilling which gained popularity during the edo period. Interestingly in Tokyo, eels are cut from the back, while in western regions of Japan, are cut from the stomach. The Tokyo technique dating again back to Edo period, the area itself known as the city of samurais, viewed cutting the stomach as bad luck as they associated it with seppuku, an honorable ritualistic suicide by disembowelment.

Takashimaya Eel Restaurant

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