Urawa has many delicious unagi restaurants. However, despite living here for decades, there are still many places I haven't been able to visit due to their high repeat rates.This time, I decided to visit this restaurant, which has received tremendous support from people outside the prefecture. Since reservations are not accepted, it gives the impression that you must "line up to get in."I decided to try my luck on a holiday weekend in July, just before the Doyo no Ushi (the Day of the Ox).The waiting time varies greatly depending on the day of the week and the weather, so please use the queue as a reference.On a sunny Sunday in July, I arrived at 9:30 AM. There were already 18 people in line for the first round, and we were the 22nd in line (OvO). Seriously? (^^;)The restaurant has only 18 seats, and it opens at 11:00 AM, which was shocking!At this point, it was clear we would be in the second round, so I roughly calculated when we might be able to eat. Hmm? Around 12:00? I thought about leaving, but there were chairs provided, and a fan was running in the shade, making the waiting environment quite comfortable. So, I decided to wait it out.The line quickly extended beyond the waiting area and onto the street. Then, to my surprise, the chef made an unprecedented announcement: "We will open 50 minutes early today!" So, we started entering at 10:10 AM. I expected an early opening, but 50 minutes early was shocking again! I was glad I didn’t leave.We lined up from 9:30 and started entering at 10:10. I was seated at 11:10 and began eating at 11:25. It was quite a wait just to enjoy unagi.Today's unagi was from Mikawa. Opening the box was a moment of pure joy! Because I couldn't see any rice at all (fist pump)! A "full unagi" unaju is the ultimate for me! My excitement was through the roof.I was advised, "Our unagi has no unpleasant smell, so please enjoy it as is." Since they use young unagi, it is tender and has no odor. However, I do enjoy the natural aroma of unagi, so in that sense, I felt a bit lacking.They carefully remove the small bones from each eel, so the texture is what you might call "drinkable level." The skewering is also meticulous, resulting in a finish that sets it apart from typical unaju. I see! This is what makes it a renowned restaurant.I tried using sansho pepper, but it’s better not to add it to this unaju. Let me say it again: the unagi has no unpleasant smell, for better or worse. If you add sansho, it feels like you’re eating rice with sansho sauce rather than unaju (cry).Even for someone with a small appetite like me, the amount of white rice in the box felt a bit small. Most of the men around me ordered the "large size." I’ve never heard the term "unaju large size" before.Unaju: JPY 6,600Kimo-soup: JPY 330 (extra charge, hmm…) Almost JPY 7,000 (@_@) Wait, I heard that this year, domestic unagi is abundant and cheap, but the prices remain high. Please note that payment is "cash only!"I got the impression that the time and cost performance are not great. This is a place to visit when you have plenty of time and money and want to enjoy incredibly delicious unagi. To be honest, there are many other delicious unagi restaurants in Urawa, so I don’t feel the need to be particular about this one. Due to the long wait time, I would rate it -0.5.