Hashimoto: Tokyo’s Michelin-starred eel restaurant

Founded in 1835, the restaurant is run by the 6th generation owner-chef. The unaju consists of tasty, tender steamed unagi on rice, covered evenly in sauce. The recipe for the somewhat salty sauce has been passed down from generation to generation and the owner-chef says he looks for strong tasting unagi that will go well with the sauce.

[Via: guide.michelin.sg]

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