Kabayaki Unagi 

Unagi is actually the Japanese word for freshwater eel, especially Japanese eel. It is also known for roasted eel. 

Kabayaki is a preparation of fish, especially unagi eel, where the fish is split down the back (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based sauce before being cooked on a grill or griddle.