Unaju – eel on rice in a box. Comes with veggy pickles and kimosui(a clear soup made from eel livers). My gosh the unagi is so nice! Very soft and fatty. The sauce is light and elegant in taste. Unagi is usually preferred to eat in summer because it is nutritious hence provides strength to beat “summer weariness”, but as the lady staff was telling other customers, Unagi is the most delicious in winter because it has the most fat. This place is very famous – established in 1908. I sat in a small room next to the genkan, but I think there is zashiki(tatami-floored room) inside. Whether you have reserved or not, they will only start preparing the unagi after you sit down, so even at lunch time, prepare for a 40~50 mins wait. I wasn’t prepared and almost fainted from hunger, no kidding. But it is really worth it!
Love the traditional Japanese interior! The eels do look great, it’s more golden color than the generic ones out there.
I was tempted to say this is the best unagi I have eaten but then I was famished after all that waiting so my opinion could be biased. ^^;;