Unagi (Spring Water Eel) from Aichi, Japan, is charcoal-grilled with great care in the style of Shirayaki, which brings out more natural flavours. It results in a crisp skin texture and tender meat. Cucumber and Burdock garnish adds a freshness. Finally, cherry blossom smoke adds another layer of complexity and richness to the course. #aburihana #hanayorkville #aburirestaurants #kyokaiseki #kaiseki #unagi #shirayaki #sakizuke #carcoalgrilled #torontofoodie #torontosushi #torontorestaurants #jabarakyuri #gastropost #tastetoronto #foodismto