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日本關西蒲燒秘辛
關西風格核心在於鰻魚採腹開方式處理，通常不先蒸煮，而是直接燒烤，形成更鮮明的烤香與表皮口感。
醬汁的主要作用是襯托鰻魚油脂與炭香，不會完全掩蓋魚肉本身的味道。
新鮮白鰻骨
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日式醬油
日式濃口醬油 (提供醬香、鹹味與深琥珀色澤)
味醂 (帶出柔和甜味、光澤與圓潤口感)
日本清酒 (增加香氣、平衡醬油味)
中藥秘辛
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