Famous Eel Japan – Unagi is the Japanese word for grilled freshwater eel. Unagi is a very expensive dessert in Japan, but it is loved by many. It is not an everyday food.
During our recent visit to Sawara, we spent nearly 2.5 hours eating unagi. Yamada Restaurant, where we decided to have lunch, is a famous Japanese restaurant in the area. A long line always forms an hour before lunch.
Famous Eel Japan
Not only eating “unagi”, but also having dinner at a famous restaurant in Sawara. Dining is always a part of the travel experience that we don’t want to miss. How long did it take to prepare the food? When you hear a famous Japanese restaurant, you mean a long line. Think of it as a sacrifice for a great meal.
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Yamada Unagi is a famous restaurant located in Sawara. The queue alone speaks volumes for its popularity. When we got to the front of the restaurant, there were 8 people lined up. It was only 11.25 am. It took us 35 minutes to get a table. It wasn’t bad at all, at least that’s what the review says. The worst queue times are always between 12:00 and 13:30 and 18:00 and 19:30.
From the outside, Yamada Unagi is nothing special. It’s an ordinary Japanese restaurant but after sitting down for less than 5 minutes waiting for our turn to be called, we began to understand why this restaurant is rated so highly.
The wait was excruciating. The air around him was filled with the aroma of roasting meat and soy sauce. For another 30 minutes I had nothing else on my mind but a fried freshwater eel. I really like unagi.
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Yamada Unagi has two entrance doors, the entrance door is connected to the main road and the second door is to enter the second floor. We found a table on the second floor. Hannah’s pram sits on a small terrace outside the restaurant. After all, it’s Japan that I’m not worried about losing.
Just like traditional Japanese restaurants: no shoes. We took off our shoes and put on indoor shoes.
The menu is in Japanese, not English. This is truly a traditional Japanese restaurant. No foreigners, just me in the restaurant. So it was fine for me to be looked at by most of the other customers. After being in Japan for a while, I can now interpret what those looks mean. “Why is this alien here”, “How can this alien find this place.” There was nothing wrong with their appearance.
Unagi Donburi Eel Bowl Image & Photo (free Trial)
It took another 30 minutes for the bowl of green tea to reach our table. Food is prepared only after ordering. That’s why it took so long to wait.
The restaurant has several dining rooms: private rooms and common areas. It is enough to accommodate many customers, but how the food is prepared and the capacity of the kitchen (and the number of cooks) makes the wait very long. I have no complaints here. It’s good food from a famous restaurant. Long waits are common.
Unagi is always served in a bento-style box, a higher quality box than a regular bento. The long wait had paid off, I thought as I saw a closed bento box being delivered to our table.
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Once I lifted the lid, yes! Perfectly grilled freshwater eel on a bed of rice. I stopped for a moment, feasting my eyes on one of my favorite dishes, then proceeded to open a bowl of clear soup sitting next to the box. This clear soup is always part of the unagi menu.
Was Unagi good? Was the queue worth it? Yes, yes, yes. Look at the size of the unagi and how it is properly fried. It looked a little burnt but trust me, it was perfect. The elu was very soft and juicy with mixed fat. Choosing this restaurant in Sawara was a wise decision.
How about the soup, was it as special as the main course? Never underestimate a side dish. The soup was simple, but sweet and fresh. The smell of parsley was just right. Just the perfect amount for a small bowl of soup and not too heavy. There was eel liver in the soup. Sweet, no bad smell.
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Soup). Compared to Tokyo, this set of unagi is very cheap. The same type of unagi (wild unagi, size, taste and restaurant atmosphere) often costs more than ¥5,000.
Was it worth traveling to Sawara to make unagi? I won’t say, but if I go to Sawara, I won’t want any other restaurant than Yamada Unagi.1/8 In this Aug. 2, 2017, photo, unajyu is served at Michelin-starred Hashimoto. unagi. Tokyo Restaurant. Fried “kabayaki” eel dishes known as “Unajyu” are served in a clean pot over hot rice to celebrate Ox Day in the summer. An endangered Japanese summer delicacy could get a new lease of life with commercial agriculture. (AP Photo/Sherry Zheng) 1 of 8 In this Aug. 2, 2017 photo, unajyu is served at Hashimoto, Tokyo’s Michelin-starred unagi restaurant. Fried “kabayaki” eel dishes known as “Unajyu” are served in a clean pot over hot rice to celebrate Ox Day in the summer. An endangered Japanese summer delicacy could get a new lease of life with commercial agriculture. (AP Photo/Sherry Zheng)
FUJISAW, Japan (AP) – Japan’s summer staple of fried eel, fried in a spicy sauce and sprinkled with mountain chili peppers, is under suspicion as the creatures are endangered by a mysterious migration.
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Increasing interest in the Japanese eel, or Anguilla japonica, helped land the creature on the International Union for Conservation of Nature’s “Red List” in 2014.
But Katsumi Tsukamoto, “Dr. Japan’s Nihon University’s one-of-a-kind eel science laboratory believes it has finally unlocked the secrets to raising eels, known as unagi, sustainably and profitably. It helped the researchers to analyze
Many Japanese gourmands and restaurants frown upon the dish, which is believed to help build endurance to withstand the rising summer days and the possibility of extinction and the rising cost of fried eel.
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Despite their prominent role in Japanese food culture, little was known until recently about eel life cycles, such as where they came from and how small, translucent glass eels are returning to freshwater habitats in Asia and elsewhere.
The supply depends on the capture of young wild animals and raising them to maturity, a practice that is increasing in demand from Japan to Taiwan and mainland China.
Tsukamoto The discovery of Japanese eel larvae and adults in the western Mariana Ridge near Guam in 2009 allowed him and other researchers to learn about the optimal diet and environment for eel reproduction and their offspring.
Hitsumabushi (nagoya Style Grilled Eel)
Although there is doubt about the feasibility of such a farm, Tsukamoto, three Japanese state laboratories are already raising eels from the larval stage and completing their life cycle. But now, each lab can collect about 3,000 to 4,000 per year. A lack of financing is hampering the infrastructure needed to commercialize the production of tens of thousands of eels a year.
Whole-farming of eels and other endangered species is a way to help them cope with the increasing pressure from their needs.
Masataka Uchida, a fisherman who sells wild “blue eel” or ao-unagi, surveys the potential competition from agriculture.
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Depending on the locale, some eels have a tough texture and a sour, muddy flavor that even unagi fans may find unpalatable. The Uchida eel, with its pale blue-grey skin and soft pink belly, is highly sought after, with a mild and clean flavor that fetches high prices even in expensive unagi markets.
A multi-course menu including grilled blue eel costs 30,000 yen ($270) per person at specialty restaurants, according to the restaurant’s distributor Yuta Maruyama, who manages Wild Blue Eel at Tokyo’s famous Tsukiji Fish Market. Especially in the glamorous shopping and dining district of Ginza.
Eels are served in a variety of styles, from the traditional “kabayaki” eel grilled in a coating of dark soy sauce marinade. Restaurants specializing in kabayaki, often passed down from generation to generation, may offer both wild and farmed eels, depending on what’s in the market that day.
Unagi Donburi Or Eel Bowl With Rice And Egg Stock Photo
At Tokyo’s Michelin-starred kabayaki restaurant Hashimoto, which opened in 1835, all eels are farm-raised after being caught as glass eels on the southern island of Kyushu.
As with farmed salmon, farmed eels tend to be fatter than wild-caught crystal eels. “they
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