Served at
Nishi-Azabu Sushi ShinA two-Michelin-starred sushi restaurant in Tokyo known for its intimate omakase experience and the artistic preparation of sushi by Chef Shin.
Unagi is the Japanese term for freshwater eel, specifically the Japanese eel. It is a frequently used ingredient in Japanese cuisine, often prepared as kabayaki. This term distinguishes it from saltwater eel, which is called anago in Japanese.
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A two-Michelin-starred sushi restaurant in Tokyo known for its intimate omakase experience and the artistic preparation of sushi by Chef Shin.
Japanese chef in Paris.
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