Hamamatsu Unagi Kabayaki: Kanto and Kansai Styles
Unagi kabayaki is split eel grilled on skewers while repeatedly glazed with a sweet-savory sauce of soy, mirin and sugar. The charred aroma, eel fat and glaze are commonly eaten over rice as...
At a glance
| Name | Hamamatsu Unagi Kabayaki: Kanto and Kansai Styles (Unagi no Kabayaki) |
|---|---|
| Prefecture | Shizuoka |
| Region | Chubu |
| Type | Glazed grilled eel |
What is it?
Unagi kabayaki is split eel grilled on skewers while repeatedly glazed with a sweet-savory sauce of soy, mirin and sugar. The charred aroma, eel fat and glaze are commonly eaten over rice as unadon or unaju.
Hamamatsu has both Kanto and Kansai methods. Kanto-style eel is generally back-split, grilled once, steamed until tender and glazed for a final grilling; Kansai style is generally belly-split and directly grilled without steaming for crisp skin and resilience.
History and local context
Eel aquaculture around Lake Hamana has more than a century of history, supported by a mild climate, abundant groundwater and convenient distribution. Hamamatsu City describes more than one hundred specialist eel restaurants in the city.
Because eastern and western routes meet at Hamamatsu, diners can compare both major techniques in one area. Individual restaurants vary, however, so confirm their stated opening, steaming and grilling method rather than assuming solely from location.
How to enjoy it
First taste the glaze, char, fat and skin without sansho pepper, then add a small amount for its citrusy aroma. Eat eel and rice together, and compare the soft steamed Kanto texture with the aromatic directly grilled Kansai texture.
Hamamatsu's eel-restaurant association lists addresses and labels member shops by Kanto or Kansai style. Check reservations, sellouts, cooking time, price and takeaway reheating instructions before visiting or buying.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Hamamatsu Unagi Kabayaki: Kanto and Kansai Styles from?
It is associated with Shizuoka, in the Chubu region of Japan.
What kind of food is Hamamatsu Unagi Kabayaki: Kanto and Kansai Styles?
This guide classifies it as glazed grilled eel. See the overview for its defining ingredients and texture.
Can I order Hamamatsu Unagi Kabayaki: Kanto and Kansai Styles online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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