When unagi is grilled over charcoals, the fat from unagi drips and burns, causing smoke. The smoke adds a great flavor to unagi. The smell coming from an unagi restaurant tends to invite many customers.Man, I get hungry just thinking about it. If I wasn't broke, I'd go to Mikoto right now and get some unadon...
Here's a picture of the unadon I ate at Tokyo Tower on March 14, 2003.
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