A strange feeling I felt when I came to Tokyo was Unagi (eel).

It was somehow fluffy and yet tasted far too elegant. And the sauce was also way too simple … It’s quite rich for me. I like unagi that’s chewy, steamed and grilled ‘Kansai-style’. The main difference being that this seems to be cooked ‘as it is’ without the fuss.

Firstly, if you eat Kansai-style grilled unagi in Tokyo, come to Hyoutan-ya in Ginza.

A nostalgic taste for Kansai people, they understand the difference. Please try.