Unagi Set

The unagi set is a traditional Japanese meal centered on freshwater eel (unagi), typically served as kabayaki—filleted eel skewered, basted in a sweet soy-based sauce (tare), and grilled over charcoal. The set usually includes the eel over steamed rice, accompanied by a clear soup, pickles, and sometimes a small salad. Originating from the Edo period, unagi was prized for its rich, fatty texture and believed to provide stamina during Japan's hot summers.

A great version is distinguished by precise grilling: the skin is rendered crisp while the flesh remains tender and luscious, with the tare’s sweetness balanced by a subtle soy depth. High-quality eel is plump and silky, never mushy or muddy-tasting. Charcoal grilling imparts a smoky aroma that elevates the dish. The restaurant Unacho in Maebashi, as highlighted by Messinger Guides, is noted for its exemplary unagi set, often praised for achieving this ideal balance.

Regional variations reflect preparation techniques. In the Kantō region (including Tokyo), eel is first steamed before grilling, yielding a softer texture. In the Kansai region (Osaka, Kyoto), the eel is grilled without steaming, producing a firmer, more charred exterior. The unagi set also varies in presentation: unadon serves the eel and rice in a bowl, while unaju uses a lacquered box. Some versions add a sprinkling of sanshō pepper for a citrusy kick. Across Japan, the unagi set remains a revered dish, blending comfort and artistry in every bite.