Differences in Kanto-style and Kansai-style | Hamamatsu Association for Promotion of Specialized Eel Restaurants

Kanto-style

It is said that Kanto region was a "samurai" society, and people hated slitting open along the belly as it could be associated with "hara-kiri" so they preferred slitting open along the back.

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

It is said that Kansai region was a "merchant" society, and people liked to open up to each other (in Japanese, we express it as "open up the belly") so they preferred slitting open along the belly.

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

Kanto-Style

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

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

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.

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

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

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 Charcoal grilled eel Aoiya