In the refined world of Japanese cuisine, few dishes require as much precision and expertise as unagi (grilled eel).
Master Ryohei Oikawa, a true culinary legend, gracefully and rigorously perpetuates this ancestral art.

With confident movements and a perfectly sharpened knife, he incises the eel with surgical precision, following techniques passed down through generations. Each fillet is then carefully skewered and slowly grilled over binchotan charcoal, which imparts an exquisite smoky flavor to the flesh.

The secret to his unagi lies in the tare sauce, a refined blend of soy sauce, mirin, and sugar, whose recipe is carefully guarded. Brushed on multiple times, it envelops the eel in a glossy, flavorful glaze, enhancing the fish’s natural sweetness.

Whether enjoyed atop a warm bed of rice in an unadon (eel rice bowl) or served as hitsumabushi, Master Ryohei Oikawa’s grilled eel is a true homage to Japan’s gastronomic tradition.

At our facilities in Kenitra, our filleting team at NOUNEMAROC had the exceptional opportunity to experience an immersive session alongside a great Japanese chef. This privileged moment was a true initiation into the art of eel filleting, a technique that demands precision, patience, and ancestral expertise.

Through the chef’s masterful movements, our team discovered the intricacies of this refined practice, from meticulous incision to fillet preparation. It was an enriching experience that allowed our team to refine their skills and explore the excellence of Japanese cuisine.

We are proud to have shared this unique and inspiring moment and extend our heartfelt thanks to the chef for this impressive demonstration.