Served at
Sushi YoshitakeA renowned sushi restaurant in Tokyo, Japan, which previously held multiple Michelin stars but is no longer listed in the 2025 guide.
Anago served with an extra-large portion of rice.
Anago is the Japanese term for saltwater eels, specifically referring to ma-anago. This eel is prepared as a seafood dish in Japan, often simmered for sushi or deep-fried as tempura. Anago is characterized by its soft texture and sweet taste, and is less rich than unagi.
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A renowned sushi restaurant in Tokyo, Japan, which previously held multiple Michelin stars but is no longer listed in the 2025 guide.
The head chef and proprietor of Sushi Yoshitake, recognized for his exceptional sushi craftsmanship.
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