Premium vs. Standard Unagi: Japanese Eel Tasting | Ask Takuya
About this Event
Can you taste the difference between premium and standard unagi?
Join us at TSUKIJI KITCHEN for a unique Japanese food experience where you can taste premium and standard unagi side by side and discover what actually makes one different from the other.
This one-hour session of Ask Takuya combines tasting and conversation to explore one of Japan’s most iconic foods — unagi (Japanese eel).
Your tasting includes:
• Premium Unagi
• Standard Unagi
• Anago (Conger Eel)
• Onigiri
• Miso Soup
Rather than simply talking about the differences, you’ll be able to taste and compare them for yourself.
During the tasting, we’ll explore:
• What separates premium from standard-quality unagi
• Differences in flavour, texture and fat content
• Unagi vs. anago — how are they actually different?
• Wild vs. farmed unagi
• How their habitats — rivers and the sea — affect each fish
• Kanto vs. Kansai styles of preparing unagi
• The history and culture of eating unagi in Japan
More Than Just an Eel Tasting
Unagi is a familiar dish in Japanese cuisine, but there is much more behind it than most people realize.
Why are some unagi considerably more expensive than others?
Does more fat always mean better quality?
How different is anago when you taste it beside unagi?
And why do Tokyo and Osaka traditionally prepare eel differently?
Come taste the differences yourself while learning the stories, food culture and seafood knowledge behind what’s on your plate.
About Ask Takuya
Ask Takuya is TSUKIJI KITCHEN’s seafood learning series — casual tasting sessions designed to make Japanese seafood easier to understand, appreciate and enjoy.
No previous knowledge of Japanese food or seafood is required.
Sunday, August 30, 2026
2:30–3:30 PM
TSUKIJI KITCHEN | North Vancouver
$29 + GST
Limited seating available. Reserve your spot today.
Where is it happening?
Event Location & Nearby Stays:
CAD 33.83
