Sushi term
Unagi 鰻
Unagi is freshwater eel, and unlike most sushi fish it's always served cooked — grilled and lacquered in a sweet-savory soy glaze until the flesh is tender and the edges caramelize. It's comfort food with centuries of tradition behind it.
Kabayaki, the classic prep
The eel is butterflied, skewered, steamed and grilled while being brushed repeatedly with a sweet soy tare. The result is rich, smoky and faintly sweet.
A summer ritual
In Japan, eel is traditionally eaten on Doyo no Ushi no Hi, a midsummer day, to build stamina against the heat — a custom that's centuries old.
Insider tip. Don't confuse unagi (freshwater) with anago (saltwater sea eel) — anago is lighter and more delicate, and worth ordering when you see it.
Where to try Unagi near you
Top-rated sushi spots on Yes Ichiban with real, orderable online menus:
Bayridge Sushi
Kissimmee, FL · ★★★★★★★★★★ 4.8
VOLCANO STEAK AND SUSHIDULUTH, GA · ★★★★★★★★★★ 4.7
Royal SushiChicago, IL · ★★★★★★★★★★ 4.7
Bayridge SushiLongwood, FL · ★★★★★★★★★★ 4.7
Volcano Steak & SushiWEST BERLIN, NJ · ★★★★★★★★★★ 4.7
Mikata Japanese Grill & SushiKnoxville, TN · ★★★★★★★★★★ 4.6