Unagi

One of our must eats on our travels to Japan is Unagi. The unagi served in Japan has no resemblance to the ones served in Hawaii.

The unagi served in Japan is not bony. It is plump and filled with flavor. The unagi can be split with your chopstick, the meat tender yet firm. The unagi is rich and melts in your mouth.

Maybe we are spoiled as we have been eating at some high end unagi specialty shops. Spending over 2500 yen for a "Unajyu" is extravagant. But so worth it.

The shops we go to are not fast food. For 2500 yen +, that is not the expectation. Rather, you enter the shop. Get seated and order. This an unagi specialty shop. Consequently, only unagi is on the menu. There are only a few variations to the dishes served. Unajyu, Unadon and sometime Unatama. The price variation is linked to the size of the unagi ordered. The larger one costs more. The server takes your order and you wait while drinking tea. And you wait....., 20 to 30 minutes. The unagi is prepared fresh.., meaning upon order the unagi is alive and prepared. Filleted, cooked to perfection. Slow food at its finest.

My experience with unagi in Japan forces me to say "No" to unagi donburi served on menus in Hawaii. I know it falls short to the premium product in Japan. May palate has been destroyed yet again.