Kabayaki sauce is one of the most iconic glazes in Japanese cuisine, especially used in the preparation of eel (unagi). It is made from soy sauce –there is more information about ours–, mirin, sake, and sugar, slowly reduced until it achieves a viscous and shiny texture, with a sweet and unique umami profile. This technique dates back to the Edo period and has become synonymous with Japanese gastronomic sophistication.
Arko’s kabayaki eel nigiri is an authentic example of this: the eel is roasted and glazed at intervals, so that the skin caramelizes and the texture remains soft and juicy. The sauce intensifies the fish’s own nuances, with roasted aromas and a subtle sweetness, creating a balanced combination on our koshihikari rice, topped with a fresh garlic flower. It is a true celebration of Japanese simplicity and technique.
Experience Japanese tradition at Arko Restaurant and let yourself be seduced by the kabayaki sauce and our signature nigiri. Reserve your table now to taste the perfect combination of sea, land, and innovation.