Our speciality

The freshness of fish is one of the more important criteria so that the flesh keeps all its softness. In this way the eel is delivered and kept alive in fish tanks, then cut into fillets, put on a skewer, grilled on embers, steamed and then plunged in “taré” sauce several times before being grilled again on embers.

Only experienced cooks can bring out the savour of this fish because the cooking of this ancestral recipe requires much attention.

Then, the eel thus prepared is placed on a fairly hot bed of rice topped with sauce, presented in a bowl (unadon) or in a lacquered box (unaju).

The result is of a rare subtlety: the eel is at the same time tender, grilled and almost caramelized. Before tasting it, it is suggested that one sprinkles the dish with this special spice called sanshô* which is aromatic and looks like lemon grass.

 The Japanese are mad about it and this refined way of cooking attracts more and more amateurs amongst the Europeans.

*The sanshô, also called “pepper of Sichuan” in China, is the fruit of a small thorny shrub from the same family as the mikan (tangerine) and the lemon tree, producing small slightly piquant seeds.
These are gathered and dried like pepper and then reduced to powder, releasing a very full taste which is hot and lemony at the same time.

In Japan, this spice is especially used as a condiment to accompany the unagi kabayaki, but the young leaves are also eaten as herbs in soups bringing a delicate flavour.
The consumption of sanshô enables the stomach to function regularly, stimulates the appetite and stores the body heat.