Differences in Kanto-style and Kansai-style

Kanto-Style

How to prepare

To slit open along the back
Slit open the eel along the back and cut off the head.

Putting eel on skewers

After slicing eel open, put it on skewers.
Experienced eel cooks skewer the eel like sawing carefully enough not to damage the skin.

How to cook

Grill without seasoning, steam and grill again with sweetened soy sauce.
(Steaming process is included.)


By steaming, excess oil is removed and the grilled meat becomes plumpy.

Kansai-Style

How to prepare

To slit open along the belly
Slit open the eel along the belly without cutting off the head.

Putting eel on skewers

After slicing eel open, put it on skewers.
Experienced eel cooks skewer the eel like sawing carefully enough not to damage the skin.

How to cook

Take the time to grill without steaming.


The grilled meat is rather firm and fatty with savory smell.

Courtesy of Unagi Yaotoku Main Restaurant Menu and Kansai-style charcoal grilled eel Kantaro

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