Kyubey
03-3344-0315
2-2-1 Nishi-Shinjuku
Shinjuku-ku, Tokyo, Tokyo
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Uploaded by:
kevin
6 years ago.
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21: Anago

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Conger Eel, served two ways, one with sweet sauce and one without. I actually preferred the version without, as it placed more of an emphasis on the eel flavor itself. Often times in the US, I feel that sauce is too liberally applied to eel. As an interesting aside, I was told that unagi (freshwater eel) isn't traditionally used in Edo-style sushi, since it's much oilier and richer than its saltwater cousin.

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