Tracked on 1 list across 1 authority.
The owner-chef apprenticed at an unagi restaurant in Osaka after becoming enamoured of the world of unagi artisans. He took the name of his teacher’s restaurant out of gratitude and grills plump ‘aote’ unagi, Kansai-style, over bincho charcoal. There is a saying that when it comes to learning unagi, skewering technique takes three years, dressing it takes eight years and grilling it takes a lifetime to master. As such, he has devoted himself to unagi.
Unagino Toyokawa 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.
