This is the YBC Chip Star Unagi Kabayaki, a potato crisp featuring unagi kabayaki-style sweet soy sauce seasoning.
The crisps presented as uniformly stacked, shallow concave pieces with a light golden-brown hue and a fine, even coating of brown seasoning. Aroma opened with aromatic savoury-sweet notes of sweet soy sauce.
Initial contact delivered a rich sweet soy sauce profile alongside brittle crispness. Through the mid-palate, the sweet soy flavour deepened and the sweetness intensified, becoming distinctly reminiscent of the *tare* used to baste grilled eel. The potato then emerged as the crisp hydrated and softened on the palate, contributing its own rounded sweetness.
However, the combined sweetness of the potato and tare dominated the profile, without capturing the smoky character of eel grilled over charcoal or the savoury flavour of the eel itself. The result therefore read more strongly as sweet soy-seasoned potato than grilled eel.
Overall, a potato crisp with a progressively deeper sweet-soy profile and brittle-to-melting textural development, resulting in a convincing *tare* flavour but limited representation of the smoky and savoury qualities of grilled unagi.
This YBC Chip Star Unagi Kabayaki contained [weight]. It was produced in Japan and purchased in Sydney, Australia in 2026.