Unagi (Eel) Three Ways

**Three-style tasting strategy:** For dedicated unagi enthusiasts, a single-day three-restaurant pilgrimage is feasible but intense (requires 6+ hours, eel is rich and filling). More realistically, experience hitsumabushi first (most iconic), then choose between Mikawa whole-grilled (for texture/char lovers) or yanagawa-nabe (for hot pot fans). Each style requires 15–20 minute preparation (eel grilled fresh per order) — embrace the wait as part of traditional Japanese dining's deliberate pacing. **Mikawa-style context:** Unagi no Doi in Okazaki (30 minutes southeast of Nagoya) exemplifies Mikawa region's whole-grilled eel tradition. The eels are split butterfly-style (back incision), skewered, and grilled directly over binchotan charcoal without pre-steaming. This creates crispy, lacquered skin and slightly firmer texture compared to steamed eel. The restaurant uses Mikawa Bay-farmed eel, considered Japan's premium domestic eel due to the bay's brackish water (mixing freshwater and seawater produces meatier texture). The tare sauce is less sweet than Nagoya-style, allowing eel's natural flavor to dominate. **Yanagawa-nabe variation:** Yanagawa-nabe originated in Yanagawa City (Fukuoka) but became popular in Ichinomiya (northern Aichi). The dish simmers eel with gobo (burdock root, earthy and fibrous) in sweet soy-dashi broth, then finishes with beaten eggs poured over to create soft custard. The combination is comfort food — warming, rich, and deeply savory. Kawafuku in Ichinomiya has prepared yanagawa-nabe for 80+ years in a traditional kaiseki setting (tatami rooms, kimono-clad servers). The nabe arrives in a cast-iron pot over portable burner, bubbling gently. Scoop eel, burdock, and custard over rice and enjoy the harmonized flavors.