I often visit Hakone, and although I pass by this place frequently, I had no idea it existed until I saw it featured on TV. So, I decided to stop by around 12:15 PM on a weekday. As expected, there were many customers waiting for a table. After placing my order and checking in, I was told it would be a one-hour wait. I hesitated for a moment, but since the bench outside wasn't too hot and I wasn't in a hurry, I decided to wait leisurely.This restaurant only accepts reservations for eel, as they sell out quickly. I could tell that many customers had been coming in since before noon. Sure enough, after 12:30 PM, customers who had finished their meals kept coming out. I hoped to get seated early, and I was finally able to enter before 1:00 PM.The eel here is said to be made from "carefully selected eel," and the menu states, "The eel we use (330g) is nearly 1.7 times the usual portion (200g). If you can't finish it, please feel free to ask for a takeout option." - Unaju: JPY 8,000 - Grilled liver: JPY 1,400 Of course, I had already ordered the unaju when I entered. Unfortunately, the liver was sold out, and I was put on a "waiting list" for cancellations, which I knew was unlikely to happen.Regarding the price of the unaju, the "1.7 times" portion size justifies the pricing. Additionally, considering that this restaurant does not prepare the eel in advance but instead fillets live eel upon receiving an order, it typically takes about 60 minutes from preparation to grilling. Therefore, it was just about an hour after I placed my order that the unaju, liver soup, and pickles arrived at my table. It was essentially the same as waiting outside or at the table.When I opened the lid of the lacquered box, I was greeted by a thick piece of grilled eel resting on the rice. The glaze was natural, and it looked incredibly appetizing. The texture when cutting the eel with chopsticks was noticeably different from that of ordinary eel restaurants, revealing its thickness. Upon taking the first bite, I noticed the distinct flavor of the sauce and the rich texture of the eel.The menu refers to it as "secret sauce," and while it doesn't have an overwhelming impact, the flavor profile is clear and complements the eel perfectly. It’s truly a remarkable taste that lives up to its reputation. Therefore, I can confidently say that this is not just "pretty good" but "very delicious" eel, and the rice with its exquisite sauce is also delightful—definitely the best unaju I've had in recent years.In fact, on my way back from Hakone, I sometimes stop in Mishima for eel, but the quality here surpasses my favorite spot. This restaurant is conveniently located for a stop on either the way to or from Hakone. I truly regret not knowing about it sooner. The only downside is that it seems best to avoid weekends, as they are closed on Thursdays and Fridays, meaning they are only open from Monday to Wednesday. I doubt I will find another restaurant that exceeds this level anytime soon.