Best Dishes Eater Editors Ate This Week | Eater LA
"The imported Japanese eel is the star here—prepared in many ways, the unagi shines whether grilled, broiled with sweetened soy, or tucked into chawanmushi—and I also appreciated the ankake agedashi tofu, whose lightly battered silken tofu, bonito wisps, assorted vegetables, and thickened dashi create a comforting starter before the eel parade." - Eater Staff
