Hishitomi

For takeaway unagi, you can choose kabayaki or a bento served with rice. The Kintetsu Abeno Harukas branch offers both.

Customers who have tried the takeaway kabayaki have praised the way the sauce goes with the eel, as well as its flavour and fragrant char. Some have also enjoyed the lighter taste associated with Edo-style unagi, which is steamed before grilling. It may suit those looking to enjoy the eel’s richness in a less heavy style.

A bento is a convenient way to have unagi for lunch or a meal at home. Some customers have noted that the rice felt firm after the takeaway meal had cooled, so reheating is another option. There are also reports of waiting for the eel to be grilled after ordering. Allow a little extra time when stopping by: choose the bento for a takeaway meal, or the kabayaki if you want to focus on the eel itself.