Ask Takuya: A Weekly Seafood Learning Series - Eel vs Anago: What’s the Difference?
Tue, Feb 17
|TSUKIJI KITCHEN
Special seafood bowl is included! At TSUKIJI KITCHEN, we’re hosting an ongoing series where we make seafood easier — and more enjoyable — to understand. They look similar — but they’re very different fish. Learn the biological, commercial, and flavor differences between eel and anago.
Time & Location
Feb 17, 2026, 12:30 p.m. – 2:30 p.m.
TSUKIJI KITCHEN, 228 Lonsdale Ave, North Vancouver, BC V7M 2G1, Canada
About the event
Special seafood bowl is included!
Eel (unagi) and anago are often compared because of their similar appearance, yet they are biologically different species with very different lifestyles.
In this session of Ask Takuya, we explain the scientific differences between unagi and anago, including their habitats and life cycles.
Takuya will also cover the commercial side — why unagi and anago are handled, priced, and consumed differently — as well as how origin and sourcing can affect flavor and texture.
This session helps you better understand what you’re eating, and why these two beloved Japanese ingredients taste so different.
