4 MICHELIN-Recommended Unagi Restaurants In Tokyo

"Adhering to the Kanto-style of preparing unagi—steaming before grilling—the chef steams the eel over tea leaves for 30 minutes to make the lacquered meat more tender and flavourful, imbuing the meat with a subtle roasty fragrance that enhances the aroma of the eel. For its specialty Deluxe Eel Box, the broiled eel, sourced from Chiba, is dipped in a house-made sauce made with a 60-year-old recipe and served with sancho and pickled vegetables, with other eel-based dishes such as eel and cucumber salad and crisp eel bone crackers also available." - Michelin Guide Digital-Singapore