Sauce or salt? My first portion of freshwater eel — each week the shop imports them live from Japan — was coated in a sweet soy sauce, then charcoal-grilled. My second (on the house) was simply salted before grilling. What was meant to be a taste-off proved inconclusive; perhaps my diet is lacking in eel.
Unagi Aburi Ittetsu
60 Kenmare St. (Mott-Mulberry Sts.), Manhattan
212-257-2335
www.UnagiNYC.com
