East Sea Eel
Pricing
On the menu

Six ways real kitchens put our unagi to work.

One fillet, six formats. From back-of-house prep to front-of-house presentation, here's how real kitchens put case-ready unagi to work.

Overhead unadon — glossy kabayaki slices over rice with sansho
うな重
Unadon

Reheat 4 min · plate over seasoned rice · finish with sansho.

Yield · 1 fillet = 1 portion
Close-up of two pieces of torched unagi nigiri with nori band
握り
Nigiri

Portion into 20g strips · torch the glaze to finish.

Yield · 1 fillet = ~12 nigiri
Overhead unagi maki roll on slate with ginger and wasabi
巻き
Maki & rolls

Slice into 6mm batons · high yield across the fillet.

Yield · 1 fillet = ~4 rolls
Cubed unagi kabayaki over chirashi rice with sansho and pickled ginger
前菜
Small plates

Cube for salads, poke, or chirashi bowls.

Yield · 1 fillet = 3–4 bowls
Rich shoyu ramen with sliced unagi crown, soft egg, and nori
ラーメン
Ramen topping

Halve, warm, and crown a rich shoyu or miso bowl.

Yield · 1 fillet = 2 bowls
Compartmented bento with glazed unagi, rice, tamagoyaki, and edamame
弁当
Bento

Portion cold-side into compartmented bento or grab-and-go.

Yield · 1 fillet = 2 bento