Ike Edoyakiunagi AsahiteiIke Edoyakiunagi Asahitei

There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it. Image Credit: Michelin Restaurants Source: https://guide.michelin.com/en/nara-region/nara/restaurant/ike-edoyakiunagi-asahitei Michelin Distinction: Bib Gourmand Price: ¥¥