Our unagi is sourced from premium aquaculture farms in China. Using traditional Japanese techniques, each eel is meticulously split along the backbone, with all innards and bones thoroughly removed, then expertly butterflied and charcoal-grilled before being marinated in our signature sweet soy glaze.
By strictly selecting non-winter eels, we ensure naturally softer bones for effortless dining. Each fillet undergoes triple charcoal grilling, allowing the rich glaze to fully penetrate the flesh. Packaged with a precisely measured golden ratio of sauce, every bite delivers a perfect harmony of smoky eel and velvety glaze for an unparalleled gourmet experience.
WhatsApp