Served at
Nishi-Azabu Sushi ShinA two-Michelin-starred sushi restaurant in Tokyo known for its intimate omakase experience and the artistic preparation of sushi by Chef Shin.
Freshwater eel dish, mentioned in a negative review for containing bones.
Unagi is the Japanese word for freshwater eel, particularly referring to the Japanese eel, Anguilla japonica. It is a common culinary ingredient in Japanese cooking. This freshwater eel is often prepared as kabayaki and is distinct from saltwater eel, which is known as anago.
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A two-Michelin-starred sushi restaurant in Tokyo known for its intimate omakase experience and the artistic preparation of sushi by Chef Shin.
Japanese chef in Paris.
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