Unagi

Freshwater eel, typically grilled and seasoned, served as nigiri or a separate dish within the omakase.

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Served at

An exclusive sushi restaurant in Akasaka, Tokyo, renowned for its unique omakase dining experience and high-end offerings.

Created by

The acclaimed chef behind the original Michelin-starred Sushi Saito, whose culinary philosophy influences Sushi Saito Azabudai.

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