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From the Burpple community

I always like a dollop of rice to soak it all up.

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Half a kg and slowly braised in sake. Oishii!

I can still remember how oishii this was. The richness of the neta which was mildly grilled to release just enough fat that its bursting with flavour. Simply sublime.

This wasn’t aged and was more fatty. Oishii!

This unagi from Kyushu has been aged for 10 days and grilled till the skin is so crispy that when he cut them into pieces for us, you will hear that delightful crunch! Yums!