Visited in June 2026.I ordered the Unadon (grilled eel rice bowl) and the long grilled eel (shiroyaki).I find the Unadon to be quite unique.The eel is grilled over charcoal.The sauce is on the thicker side, and the surface of the eel feels slightly charred, but it’s very fragrant. Although it’s thick, it’s cooked thoroughly inside. Personally, I prefer my eel to be a bit rare, and perhaps that’s why I can feel its bouncy texture.It’s truly a first-time experience in terms of texture.Considering the richness of the sauce, the finish of the eel’s surface, and the elasticity inside, I believe it has a very distinctive and one-of-a-kind quality.Given the thickness of the eel and the difficulty of the sauce penetrating due to the grilling method, the thickness of the sauce might be just right.However, the thick sauce is generously applied to the rice.In my opinion, considering the thickness of the eel, the grilling method, and the richness of the sauce, I think the eel is best enjoyed on its own, with less sauce on the rice for a more delicious experience.If I have the chance to visit again, I would like to request the rice without sauce.