Tracked on 1 list across 1 authority.
There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it.
Ike Edoyakiunagi Asahitei appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
