Bib Gourmand : nos meilleurs rapports qualité-prix ≤ 70 CHF
Un moment de gourmandise à moins de 70 CHF: de bons produits bien mis en valeur, une addition mesurée, une cuisine d’un excellent rapport qualité-prix.
There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it.