I arrived around 10:30, prepared to wait in line, and was greeted by a long queue! I'm glad I came early.I was seated during the second round.It turned out to be a special day with the rare young unagi, known as "shinago unagi," which the craftsmen explained to us while we waited. The fat was sweet, and the flavor was delicate—this is what happiness feels like.The staff's attentiveness was also pleasant, truly a hallmark of a long-established restaurant.
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