Sapporo, Asahi, or Kirin

Location

What New York is Saying

An All Eel, All the Time Restaurant
"The dining room has space for 16 customers and up to 300 live eels. Their fish shipped in live from Japan every Tuesday and store their main ingredient in plain sight. Chefs work in an open kitchen, preparing 120 eels per week, marinating the seafood in soy sauce and sugar, then grilling them over blazing binchotan.."
-Bloomberg

-Imported Japanese Eel
"Chef Hiroki Fukushima will marinate eel in sugar and soy sauce before steaming and then charcoal grilling it. The eel is then served the traditional way, over rice. Other options include grilled eel livers and grilled seaweed. All the eels are imported from a farm in Isshiki Japan."
-Eater New York

Sapporo, Asahi, or Kirin

Location

What New York is Saying

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