Delicious textbook Kanto-style Unaju (Unagi rice) cooked to order (which means you have to wait a bit as the eel is only filleted, steamed and grilled when you arrive). They only use Kishu Bincho charcoal, known to be the highest quality charcoal along with their addicting more than 30 years in the making tare sauce and carefully selected Japanese rice.

Also loved the crispy eel bones ! Served with a side of eel liver.