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Grilled Eel: Unadon

July 10, 2017

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Hello everyone, and welcome to a wonderful time of year: the middle of a Japanese summer, where it’s humid and sticky and scarily hot. People are starting to wear their Yukatas out, summer festivals are upon us, and eel is in prime season. Head over to a Sukiya and you’ll see many Eel specials, though we’re going to take you somewhere a bit fancier for some really, really good Eel.

I was really motivated to do this video when I was telling someone in Canada about how I love eel, and they were totally grossed out by the idea. It looks like a snake! Like an overgrown worm! Eeeegggh! I’m starting to realize that I’ve developed tastes for things that I find common here, but other people might still be weirded out by them, so hopefully this video can make those of you uncomfortable with eel feel a bit more adventurous. Because, oh boy, you’re missing out if you don’t have good eel.

I’m suspicious about why it’s a summer food, though. We’re reading a sushi book that explains different fish and when’s peak season for each piece, and it also suggests that eel is best in the summer, but I don’t know why. It’s available all year round. When we went to Sushi Saito, for example, they were serving eel at the end of the course, and when we went to another sushi master in February they were also serving eel. So I was confused. Then we read somewhere else that eel is just marketed as being a summer food, because back in the day someone said that the Kanji for Una is similar to a Kanji for summer, and so eating it in the summer is good for you. I think that’s how the story went, but I’m not sure, because Kanji. Because Kanji. Yes that’s an excuse. Kanji is confusing and don’t tell me it isn’t! Also, I’m not sure if that story can be verified or not.

Anyhow, if you’re visiting Japan, make sure you check out the place we went to, even if you don’t speak any Japanese. They’ll give you the card, and you can pick how many pieces you want, either two or three. And then enjoy some really, really good eel. The place is called Marushizu. You can find it on Tabelog, but if you’re uncomfortable with using that site, Marushizu’s address is 6-12-10 Tsukiji Chuo Tokyo, or 東京都 中央区 築地 6-12-10 in Japanese. Copy and paste that into Google Maps and you’re set. Just make sure you remember how it looked in our video, because it’s not on a main street, but down an alley.

Otherwise, if you’d like some extra scenes, you can see them in the bloopers below!

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Grilled Eel: Unadon

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  1. I was curious how this place compared to the place in the Eel video you did in Korea? Also I shouldn’t watch these near dinner time because now I am totally hungry

    2 weeks ago
    • Eel was great in Korea as well, but I can’t remember how it tasted back then. I remember enjoying it, but I wasn’t as much of a foodie as I am now, and the more I eat the more I learn about food. I’d love to check it out again and see how it compares.

      2 weeks ago
  2. I love unagi. Love it. I think most of the unagi here in Vancouver comes in that pack that you can reheat at home. But it’s still good. Here’s something interesting, I have seen and tasted a vegetarian version of unagi. If I remember correctly, it’s one of those vegetarian mock foods that I think was from Taiwan. But it was reallly good so if you ever want to try a vegetarian version of unagi, go have some.

    2 weeks ago
  3. please hold while I go grab myself a bucket to catch my drool in…haha :P
    I absolutely LOVE Unagi but it’s really expensive to eat it in Australia and very hard to find fresh good quality ones unless you go to a fine dining place. Many that get served here aren’t fresh and are very dry(almost rubber texture if you’re really unlucky) and overpriced(you end up paying for say an unagi don atleast $16 and you get a thin piece of unagi 5″x5″). It makes me so so sad but it’s one of my top Japanese foods I enjoy so it’s a great struggle of mine ><. UNAGI for LIFE!
    Anywhoooo awesome content as always :) Have a lovely day!

    2 weeks ago