| ≥1 piece |
Unagi is the Japanese word for freshwater eel and kabayaki is a Japanese term for a boned and filleted unagi, grilled with a sweet kabayaki sauce. Grilled unagi is a relatively expensive delicacy, prized not only for its flavor but also for its legendary stamina-giving properties. It's traditionally eaten during the hottest part of the summer (on the "Day of the Ox" on the lunar calendar) to provide strength and vitality for the rest of the year.