炭火烤淡水鳗，蘸酱光亮，肉质软嫩。
鳗鱼是淡水鱼，先蒸后炭火烧烤，再刷上甜咸的蘸酱（tare）。东京（江户前）流派先将鳗鱼蒸过，得入口即化的柔软。盛于漆盒中即鳗重（unaju），或为鳗丼（unadon）。
鳗鱼是夏日补气之食，传统上于土用丑日享用以抗暑热。老字号鳗鱼店守护着代代续添的蘸酱——那是字面意义上“延续而来的味道”。
对比绝妙——酥香带烟的皮与云朵般柔软的肉，焦糖化的酱汁渗入温热的米饭。丰润却不失雅致，是特别日子的经典。
淡水鱼——适合鱼素者。蘸酱含酱油（小麦）与味醂（酒精）。
编辑部为这道菜精选的名店，均附可用的预订链接，看中即可直接预约。
Unaju — Edomae eel steamed then charcoal-grilled
A Michelin-starred eel house with over 200 years of history, where the fifth-generation master steams and charcoal-grills Edomae unagi to melt-in-the-mouth perfection.
Charcoal-grilled unaju in a sugar-free Edo-style sauce
An eel house dating back nine generations to the Edo period, serving Ueno's most storied unagi beside Shinobazu Pond.
Charcoal-grilled unagi over rice (unaju)
A Kagurazaka eel house founded in 1869 that has glazed and charcoal-grilled unagi over rice for more than 150 years, a minute from Iidabashi Station.
Edomae tendon of conger eel, shrimp, squid & soft-fried egg in a secret sauce
The perpetually-queued Nihonbashi flagship whose overflowing Edomae tendon comes glossed in a closely-guarded family sauce for around ¥1,000.
Seasonal omakase: grilled Ise lobster, ayu, eel, abalone
Chef Toru Okuda's two-Michelin-star counter, carved from a 270-year-old cypress, distills the season into impeccable Ginza kaiseki.
