Unagi (eel) sauce

Restaurant "CheeseInzhir" at Usachevsky market, concept chef Mikhail Koshcheev.

The recipe was shared with us by the brand chef of the restaurant Sapiens, Ilya Blagoveshchensky.

Roll a la Russe is an original blend of Russian traditions and Japanese cooking techniques. Inspired by classic Russian salads, it transforms familiar ingredients into a refined culinary masterpiece. Beetroot, potato, and carrot provide a delicate texture and natural sweetness, while smoked tuna adds a rich flavor. Cucumber refreshes the dish, and red caviar with unagi sauce adds sophisticated umami notes. A sprinkle of freeze-dried yolk and edible gold makes the presentation truly luxurious. This roll is perfect for those who appreciate bold gastronomic experiments and are ready to discover a new dimension of taste that connects Eastern and Western cultures.

Fillet of pollock in unagi sauce is an exquisite Japanese dish that combines the tenderness of white fish with the rich, sweet-soy flavor of unagi. The sauce, traditionally used for smoked eel, gives the pollock a caramel depth and a hint of spice, harmoniously complemented by sesame and dried chili pepper. Marinating enhances the flavor while baking preserves the fish's juiciness. The onion bed adds a soft sweetness, making the dish's texture even richer. Historically, dishes with unagi sauce are popular in Japanese cuisine due to its rich umami and ability to enhance seafood flavors. Serving pollock fillet in this exquisite sauce offers an elegant treat that pairs perfectly with rice or vegetables.

Recipe by Maxim Tarusin, chef of the restaurant "Voskhod".

The sweet taste of eel and Jerusalem artichoke is balanced by a delicate cream of cream cheese, sour cream and yuzu juice. A light citrus note refreshes the entire composition without interrupting the taste of the main ingredients. Recipe from the chef of the gastrobar "Kotelnaya" Dmitry Pogorelov.

The most interesting thing in this recipe is the sauce. You'll have to work hard on it. You need to boil the pears, then leave them to steep overnight, then blend them, mix them with Jerusalem artichoke syrup, unagi (this sweet and salty substance will also give the sauce a slightly smoky aroma) and xanthan (it's needed for thickening), and boil. Recipe from Dmitry Pogorelov, chef of the gastropub "Kotelnaya.

Recipe from Japanese grill bar "Hachiko".

Pumpkin and brisket salad is a harmony of the rich flavor of smoked beef brisket and the tenderness of aromatic pumpkin. Originating from Italian cuisine, it combines traditional meat cooking techniques with unusual accents of Eastern sauces. The perfectly aged and smoked brisket is complemented by the lightness of spinach, rich almond crunch, and a soft egg with a runny yolk. Unagi sauce and demi-glace give the dish a deep caramel-soy hue, while lemon juice and olive oil highlight freshness and balance of flavors. This salad is not just an appetizer but a complete gastronomic experience where every detail plays its role in creating an exquisite palette of textures and aromas.

Seafood assortment is a refined dish of Belgian cuisine that embodies the richness of marine treasures and harmony of flavors. This combination of tender scallops, juicy shrimp, squid, and hamachi gains a rich taste after being sautéed in butter with unagi sauce and lemon juice. The finest parmesan chip adds a crispy texture while currants and snap peas bring freshness and a slight tanginess. Belgian cuisine is renowned for its love of quality ingredients, and this dish is a perfect embodiment of its culinary traditions. It is ideal for a festive dinner or romantic evening, impressing guests with its sophisticated taste and elegant presentation. Each ingredient plays its role here, creating a gastronomic symphony worthy of the world's best restaurants.

Magadan breakfast is a refined dish of Russian cuisine inspired by the northern regions of Russia. It combines tender cod, airy mashed potatoes with spinach, and a crispy egg ball. The steamed fish retains its natural flavor and texture, while the creamy puree adds softness to the dish. The egg undergoes complex thermal processing, becoming golden and crispy on the outside but remaining tender inside. Unagi sauce adds subtle notes of sweetness and depth of flavor. This dish is perfect for breakfast, allowing one to enjoy the harmony of textures and flavors.

Seafood unagi with parmesan chips is an exquisite dish of Chinese cuisine that combines the richness of ocean treasures and the delicacy of Japanese unagi sauce. The recipe is based on scallops, octopus, hamachi, shrimp, and squid carefully sautéed in butter. Their flavor is complemented by fresh green peas adding lightness, while lemon juice adds a pleasant tang. Red currants introduce an unexpected fruity accent creating a balance of flavors. The finishing touch is a crispy parmesan chip that adds exquisite texture and richness. This dish is perfect for both festive dinners and gourmets who appreciate the combination of sea notes and soft creamy tones.

Warm camembert with unagi sauce is an amazing combination of French sophistication and Japanese culinary finesse. Camembert, famous for its tender, velvety flavor, melts in the oven and on the grill, revealing its creamy texture. The unagi sauce, traditionally used in Japanese cuisine, adds a sweet-spicy note that harmonizes beautifully with fig jam and walnuts. Honey and balsamic cream add depth of flavor, creating an exquisite balance of sweetness and richness. Served with crispy grain chips and fresh herbs, the dish is not only delicious but also aesthetically pleasing. Perfect for special dinners and gourmets who appreciate culinary experiments.

from the restaurant "Soluxe Club"

Beef salad is a vibrant embodiment of Argentine cuisine's passion for meat and freshness. Its roots trace back to the country's traditional meat dishes, where beef holds a special place. In this salad, juicy beef tenderloin marinated with garlic and spices becomes the star, revealing its depth of flavor after a light grilling. Crunchy cucumbers, juicy tomatoes, and fresh frisée lettuce add contrasting texture, while mint and peanuts provide an unusual aroma at the finish. The unagi sauce dressing brings a subtle sweet umami note, making this salad a perfect balance of rich meat and refreshing elements. Served as a standalone dish or part of a festive spread, it carries the energy of Argentine cuisine and awakens the appetite from the first forkful.