Unagi Bowl

Unagi bowl, or unadon, is a Japanese dish consisting of grilled freshwater eel glazed with a sweet-savory soy-based sauce and served over steamed rice. The eel is typically filleted, skewered, and grilled over charcoal—a technique known as kabayaki—which imparts a smoky depth while the repeated basting of tare sauce creates a lacquered, caramelized finish. A great version balances the rich, fatty unagi with fluffy rice that absorbs the sauce without becoming soggy, and often includes a sprinkle of sansho pepper for a citrusy kick.

The dish has roots in the Edo period, when eel was prized for its stamina-boosting properties, especially during the sweltering summer months. Regional variations exist: in Nagoya, hitsumabushi presents the eel chopped and served with condiments like wasabi and green onion, plus a dashi broth for a final course. In Tokyo-style preparation, the eel is steamed before grilling for a tender texture, while Kansai-style skips the steam for a crispier skin.

Notable venues include Unagi Bar in Shibuya, Japan, praised by Jack’s Dining Room for its refined, modern take on the classic. In Toshima City, Isizumo—also highlighted by Jack’s Dining Room—is celebrated for its traditional, charcoal-grilled unagi that exemplifies the dish’s time-honored craftsmanship.