The New Yorker explains the art of Unagi, NYC’s newest culinary gem that serves freshwater eel from its storefront on Nolita’s Kemare Street, to those of us who have been living on the wrong side of the globe: 

“In Japan, freshwater eel, or unagi, is such a beloved and age-old delicacy—prized for its nutritional value (it’s high in vitamins and protein), its tender, ever so slightly gelatinous texture, and its rich yet delicate flavor, enjoyed especially in the summertime—that there is a category of restaurants that serve basically nothing else.” 

The cultural arbiter’s food critic Hannah Goldfield describes Unagi as a “brightly lit little box that seats only seventeen people.”

Read more about Unagi in The New Yorker: https://bit.ly/2XUudUt