Urawa Unagi（Eel）
At one time, the rivers and wetlands of the Urawa area were teeming with unagi and these eels were cooked and served to travelers on the old Nakasendo road, making Urawa famous for unagi even to this day. Unagi is part of Japanese cuisine culture and has been popular since ancient times, for example as “kabayaki” or marinated, grilled eel, traditionally eaten on the day of the Ox in mid-summer. “Three years to skewer one, a lifetime to cook it” is a well-known saying that depicts the time required for unagi chefs to perfect their art, with each restaurant’s taste determined by the unique sauce it uses. Continuing these traditional techniques are our well-established unagi restaurants which offer a delicious opportunity to enjoy Urawa unagi.
