Unajū or Unadon—two delicious Japanese eel dishes, but which one should you try?
In this article, we’ll explore the key differences between these two iconic meals.
From the luxurious experience of Unajū, served in a lacquered box, to the comforting simplicity of Unadon, served in a donburi bowl, we’ll break down everything you need to know.
We’ll also cover where you can enjoy both dishes in Japan and abroad, along with insights on their flavor, price, and cultural significance.
By the end of this guide, you’ll have all the information you need to make an informed decision on which eel dish best suits your taste and occasion.
Let’s dive into the delicious world of Unajū and Unadon!
Unajū vs Unadon: Which Eel Dish Should You Try?
Unajū and Unadon are two iconic Japanese eel dishes, and in this article, we’ll help you decide which one is better suited for your tastes and dining preferences. From luxurious dining experiences to casual meals, we’ll explore every aspect of these two popular dishes.
What is Unajū? A Luxurious Japanese Eel Dish Served in a Lacquered Box
Unajū is a luxurious version of Japanese eel, served in a beautiful lacquered box, known as jūbako. This dish is often associated with special occasions or high-end dining experiences, providing an elegant presentation that enhances the eel’s flavor. The sweet and savory tare sauce coats the eel, which is grilled and served over rice, making Unajū a premium dish loved by many.
Unadon Explained: The Casual and Comforting Japanese Eel Rice Bowl
In contrast, Unadon is the casual version of this meal. It’s served in a simple donburi (bowl) but retains the same delicious elements: grilled eel over rice with a tare sauce. Unadon is widely available in casual settings, such as chain restaurants, and is perfect for a quick meal. Its simplicity makes it popular for those who want to enjoy eel without the formality of Unajū.
Unajū or Unadon for Special Occasions: Which Dish Should You Choose?
For special occasions, Unajū is the preferred choice due to its premium presentation in a lacquered box. The aesthetic, combined with the refined taste, makes it ideal for formal events or celebrations. Unadon, on the other hand, is more suited for casual meals, offering the same flavors but with a simpler presentation. Choose Unajū for elegance and Unadon for everyday dining.
The Cultural Significance of Eating Unajū and Unadon in Japan
Eel dishes like Unajū and Unadon are steeped in Japanese culture, particularly during Doyo no Ushi no Hi (Midsummer Day of the Ox), a tradition where people eat eel to stay energized in the hot summer months. Unajū, often served in upscale restaurants, and Unadon, enjoyed more casually, both play a significant role in Japanese dining traditions.
Eel Preparation Techniques: How Cooking Methods Differ Between Unajū and Unadon
While both dishes use the same core ingredients, the cooking techniques can differ, especially between regions. In Kanto (Tokyo), the eel is first steamed to make it tender, and then grilled, resulting in a soft and delicate texture. In Kansai (Osaka), however, the eel is grilled without steaming, creating a crispier, firmer texture. These regional differences can significantly affect the flavor and texture of both Unajū and Unadon, offering unique experiences depending on where you are in Japan.
Unajū and Unadon: Regional Variations in Japan
Japan’s various regions have different takes on Unajū and Unadon. For example, Tokyo’s Unajū tends to be softer and more refined, while Osaka’s Unadon is known for its crispy texture. The Shizuoka Prefecture, particularly in Hamamatsu, is famous for its eel dishes, where both Unajū and Unadon are prepared with locally sourced eel. Regional preferences often influence how the dish is served and the method of preparation.
Price Comparison: Is Unajū Worth the Higher Price Tag?
Unajū is typically more expensive than Unadon due to the premium presentation and higher-end dining experience. The price difference is often justified by the aesthetic and the portion size of the eel. If you’re looking for a more luxurious meal, Unajū is well worth the higher price. For those seeking a more affordable option, Unadon offers the same core ingredients and flavors at a lower price, making it a great choice for everyday dining.
Unajū vs Unadon: Which Eel Dish Is More Popular Among Locals?
In Japan, Unadon is the more popular choice for everyday meals because it’s widely available and affordable. Unajū is reserved for special occasions or when people are looking to indulge in a more luxurious dining experience. Locals typically enjoy Unadon at chain restaurants like Sukiya and Yoshinoya, while Unajū is often sought out in higher-end restaurants.
Vegetarian Alternatives to Unajū and Unadon: Can You Still Enjoy Japanese Cuisine?
For vegetarians, traditional eel dishes like Unajū and Unadon may not be an option, but Japan offers alternatives. Some restaurants now serve vegetarian eel, made from tofu or plant-based ingredients, mimicking the taste and texture of eel. While this is not widely available, you can find it in select vegetarian Japanese restaurants in Tokyo and other major cities. This allows even those with dietary restrictions to enjoy a taste of Japanese “eel” cuisine.
Where to Eat Unajū in Japan: Top Spots for an Authentic Experience
If you want to enjoy authentic Unajū in Japan, you should visit some of the best-known eel restaurants. Nodaiwa in Tokyo, a Michelin-starred restaurant with over 200 years of history, is highly recommended for its beautifully presented Unajū, served in lacquered boxes.
Nodaiwa Restaurant
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In Kyoto, Unagi Hirokawa offers another excellent experience with its refined Unajū, prepared using traditional methods and served in a serene, historical setting.
Unagi Hirokawa
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Best Places to Try Unadon in Japan: Affordable Options You Shouldn’t Miss
For affordable Unadon, chain restaurants like Sukiya and Yoshinoya are excellent choices. Both offer quick and budget-friendly meals, with Unadon being one of their staple dishes.
Sukiya
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Yoshinoya
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These chains are widely available throughout Japan, making it easy to grab a delicious bowl of Unadon at any time.
Can You Find Unajū Outside Japan? A Guide to the Best Restaurants Abroad
Yes, you can enjoy Unajū at high-end Japanese restaurants abroad. In New York, Nobu offers a premium dining experience, including beautifully presented Unajū.
Nobu New York
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In London, Roka is known for its authentic Japanese dishes, and Unajū is no exception. The dish is served with top-quality ingredients in a sophisticated setting.
Roka London
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Where to Eat Unadon Outside Japan: Casual Japanese Eateries Around the Globe
For a more casual eel experience, Unadon is also available at Japanese eateries worldwide. In Los Angeles, KazuNori offers a simple yet delicious version of Unadon, providing a quick, authentic taste of Japan.
KazuNori Los Angeles
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In Singapore, Man Man Unagi serves both Unajū and Unadon, offering diners the choice of either, prepared fresh with the same techniques used in Japan.
Man Man Unagi Singapore
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Flavor and Texture: Does Unajū Taste Better Than Unadon?
Both Unajū and Unadon are made using similar ingredients—eel, rice, and tare sauce—but the flavor and texture can vary depending on the cooking method and presentation.
Unajū, served in a lacquered box, tends to stay warmer for a longer period, keeping the eel moist and tender. The rich tare sauce is absorbed evenly by the rice, creating a balanced flavor throughout the meal. The lacquered box also adds a sense of luxury, enhancing the overall dining experience.
Unadon, on the other hand, is served in a donburi (bowl) and is typically more casual. While it may cool slightly faster than Unajū, it still delivers the same sweet and savory flavors. Some diners prefer the simplicity and comfort of Unadon, particularly for a quick lunch or an everyday meal.
So, which tastes better? If you prefer a refined, elegant meal with a focus on presentation, Unajū is likely to be your favorite. However, if you’re after a more casual, comforting experience with similar flavors, Unadon is an excellent choice.
Health and Nutrition: Which Eel Dish is Better for You?
Both Unajū and Unadon are rich in essential nutrients, particularly protein, vitamins, and omega-3 fatty acids. Eel is known for being high in vitamin A, which supports immune function and skin health, and vitamin E, which acts as an antioxidant.
There is little nutritional difference between Unajū and Unadon, as they use the same core ingredients. However, Unajū might come in slightly larger portions due to its premium nature, potentially increasing the calorie count. If you’re watching your calorie intake or looking for a lighter meal, Unadon might be the better option, as it tends to be smaller and more focused on simplicity.
Regardless of which dish you choose, you’ll be getting a nutritious meal packed with essential vitamins and healthy fats.
Seasonal Availability: When is the Best Time to Enjoy Unajū and Unadon?
Both Unajū and Unadon are available year-round in Japan, but they are especially popular during the summer, around Doyo no Ushi no Hi (Midsummer Day of the Ox), which typically falls in late July. This tradition involves eating eel to build stamina and energy during the hottest time of the year.
If you’re visiting Japan during the summer, it’s the perfect time to try these dishes. Many restaurants feature special seasonal menus, and you’ll often find locals enjoying eel dishes to beat the summer heat. However, high-quality eel restaurants serve Unajū and Unadon throughout the year, so you can enjoy them whenever you visit.
The Evolution of Eel Cuisine: How Unajū and Unadon Have Changed Over Time
Eel has been a part of Japanese cuisine for centuries, and the preparation methods for Unajū and Unadon have evolved significantly. Historically, eel was served more simply, without the elaborate tare sauces and lacquered boxes that we see today.
During the Edo period, Unajū became popular in urban areas like Tokyo, where restaurants began refining the preparation techniques. The invention of tare sauce, made from a blend of soy sauce, sake, and sugar, added a sweet and savory flavor that elevated eel dishes. Unajū, in particular, became a luxurious dish, served in elegant lacquered boxes.
Unadon, meanwhile, remained a simpler option, perfect for everyday meals. Though it shares the same ingredients as Unajū, the casual presentation in a donburi (bowl) made it accessible to a wider audience. Despite these differences, both dishes remain beloved in Japan and have stood the test of time as iconic representations of eel cuisine.
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