Live & Fresh Unagi Only at Unagi Toku Bangkok @sharetvph
3We would like to introduce you to Unagi Toku’s “Eel on Rice” because it boasts legendary taste. Deploying Japanese masterful slicing skills and special grilling techniques, chefs here ensure fish is not just soft but also bouncy. Specialty sauce on the dish is designed especially for Eel on Rice too, thus truly bringing deliciousness to the next level.
Unagi Toku has operated in Japan for more than 110 years already. However, it has chosen to expand its business slowly opening its branch one by one to guarantee its customers that all its outlets have fully acquired all its skills and knowledge to serve great dishes. Today, there are just eight Unagi Toku in the world. Unagi Toku at ICONSIAM is not only the brand’s first and only branch in Thailand, but it is also the first branch of the brand outside Japan. Thanks to this outlet, people in Thailand no longer have to fly to Japan and book long in advance to enjoy the legendary Eel on Rice.
5 Special Tips by Unagi Toku That Contribute to its Eel on Rice’s Marvelous Taste
1.Unagi Toku mainly uses live eel for its cooking to ensure sweeter and bouncier meat with stronger fragrance. It should be noted that live-eel cuisine is very rare in Thailand. The possibility of having live eel cooked for you is almost zero if you do not fly to Japan. But thanks to Unagi Toku at ICONSIAM, you can get it in Thailand now.
2. Every month, head chefs of Japan-based Unagi Toku outlets fly to Thailand to check operations and recipes for authentic taste. Eel slicing requires special techniques and expertise that no Thai chef has mastered to date. So, head chefs are here to cook the marvelous dishes for Thais using live eel as the key ingredient.
3. For dishes requiring frozen eel, Unagi Toku uses the eel raised by its farm only so as to get the right size and high quality.
4. Another famous technique of Unagi Toku is to grill eel over Binchotan charcoal, which burns longer and exudes greater fragrance. Eel grilled over Binchotan gets tastier. Importantly, chefs here grill eel thrice for perfect taste. While it is very difficult to grill soft meat like eel for as much as three times, Unagi Toku’s chefs master such skill.
5. Seasoning sauce is made based on a safely-guarded recipe that has been passed on from generation to generation since Meiji era. Picking and broiling play a role in achieving a so mellow taste that brings the dish’s taste to the max.
CTTO