Unagi is freshwater eel that is grilled and glazed with a sweet kabayaki sauce made from soy sauce, mirin, sugar, and sake. It is one of Japan's most prized delicacies, traditionally eaten during the hottest days of summer to build stamina.
Types of Unagi
Unadon
Grilled eel over rice — the classic way to enjoy unagi
Unaju
Grilled eel in a lacquered box — more premium presentation
Hitsumabushi
Nagoya-style — eat it three ways: plain, with condiments, and in tea broth
Shirayaki
Grilled without sauce — pure eel flavor, dipped in wasabi and soy
When to Eat Unagi
Unagi is traditionally a summer food in Japan, believed to give stamina during hot weather. In Singapore, it is enjoyed year-round as a special treat.
Advertisement
Best Unagi in Singapore
Man Man Japanese Unagi
Kazan Japanese Cuisine
Frequently Asked Questions
What does unagi taste like?▾
Rich, sweet, and slightly smoky from the kabayaki glaze. The texture is soft and almost melts in your mouth.
Is unagi the same as anago?▾
No. Unagi is freshwater eel; anago is saltwater conger eel. Unagi is richer, typically with sweet sauce. Anago is lighter.
Why is unagi expensive?▾
Wild eel populations have declined, and farming is resource-intensive. Baby eels must be caught wild before farming.
Advertisement
