Unagi is proof of how far Japanese cuisine has come in the last decade. Once considered an acquired taste, freshwater eel grilled to a sweet, buttery char has become a global sensation. At Nikkei, there are even more reasons to crave it
Manila’s favourite Peruvian-Japanese restaurant has explored numerous ways to make Japanese favourites like unagi even more delicious. As an unforgettable appetiser, there’s the Unagi Asparagus Roll (PHP335 for five pcs or PHP660 for 10 pcs), where crunch complements tender grilled eel, crowned with a rich dollop of tobiko mayo.
For those looking for something more filling, the unagi don (PHP620) is a classic. A bowl of perfectly steamed rice is topped with a generous cut of unagi kabayaki and adorned with a silky onsen egg and crispy fried onion and nori tempura. Those who love the distinctive taste of eel can focus on its flavour through the unagi kabayaki (PHP680), served in its simplest form: butterflied with its signature teriyaki coating and straight from the grill.
Sure, we may not be able to squeeze into a tiny, traditional sushi bar anytime soon. However, Nikkei offers us an iconic Japanese dish in more ways than one—either for delivery or with a lot of dining space to savour it.
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