Unagi vs Anago Eel Sushi

Both are eel, both are cooked, but they are very different. Unagi is freshwater eel, grilled with a sweet soy glaze — rich and fatty. Anago is saltwater conger eel, simmered until soft — lighter and more delicate, and a mark of Edomae sushi.

At a glance. Unagi (鰻): freshwater eel, grilled (kabayaki) with sweet tare, rich and fatty. Anago (穴子): saltwater conger eel, simmered, brushed with nitsume, soft and delicate. Both: cooked — good for anyone avoiding raw fish.

Unagi

Unagi is grilled over charcoal and glazed repeatedly with a sweet soy-mirin sauce (tare). It is rich, smoky and caramelised. Most chain "grilled eel" is unagi — Sushiro's 10-piece Sushi Set for 1 includes grilled eel, and Sushi Express's Classic platter includes eel.

Anago

Anago is simmered in a sweet soy broth, then served warm with a glossy reduction called nitsume, sometimes with a pinch of salt instead. It is fluffy and melt-in-the-mouth, and often one of the last pieces in an Edomae omakase. See Edomae omakase explained.

Eel specialists in Hong Kong

Unagi Yondaime Kikukawa at Shop 219, 2/F, K11 MUSEA, Tsim Sha Tsui, is a dedicated grilled-eel restaurant — the best choice for unagi rice bowls. See Harbour City and K11 MUSEA.

For pregnancy or kids: both are cooked, making eel one of the safest sushi options. Eat it warm and fresh.

How to eat: no soy sauce — both are already glazed. A little sansho pepper goes well with unagi.

Sustainability: Japanese eel is listed as Endangered on the IUCN Red List, and most unagi is farmed from wild-caught juveniles. See sustainable seafood choices.

Common questions

Is unagi raw?

No — always cooked.

Which is sweeter?

Unagi, from its tare glaze.

Where else can I look?

See our sushi fish guide.

Compiled by our editorial team from Japanese seafood and sushi references, chain and restaurant menus, and Hong Kong food safety guidance, retrieved September 2026. Seasons vary by region and year. General information only, not medical or dietary advice.