@missihq's Review of Sushi By Scratch - Seattle, WA

Next up we have unagi or freshwater eel. I'll just talk about this one as I prepare it. We don't like to waste any bone marrow here at Sushi by Scratch so I'm gripping all that leftover bone marrow from that last bite onto this unagi. Unagi is a very porous fish so it's going to absorb all that bone marrow. I'm going to hit it hard with a torch trying to make this unagi crispy. Essentially deep frying it in that bone marrow pan. After doing so I'll be putting an array of sauces on here. Soy, ponzu, lemon juice, dolly sea salt, and a kosho that we make with anaheim peppers because I am putting a lot of sauces on here this bite will be pretty fragile so what we recommend you do is you bring that slate close to your mouth you use all five fingers to pick it up like a claw and drop it like it's hot and please have this one right away when the chefs put it on your slate