Unagi (eel) doesn’t get much more premium than this! Nyorosuke Ginza specialises in the Kansai way of cooking unagi known as ‘jiyaki’. Rather than steaming the fish before grilling, jiyaki skips the ...

Remove the eel from the steamer and top with the spring onion and coriander. Pour the oil over the aromatics to wilt them, then serve immediately with steamed rice and stir-fried green vegetables.