Unagiku

At Unagiku, choosing unaju means deciding not only how much eel you want, but also whether to have it deboned. The menu lists several sizes, from Take to Tokiri, and offers each with either regular or deboned eel. Diners who ordered regular eel have remarked on its plump texture and a sauce that was neither too sweet nor too salty. One person who chose the deboned Matsu also praised the balance of rice and sauce, along with the accompanying clear soup and pickles.

Deboned eel can be a convenient choice for anyone who would rather not worry about bones, including those dining with children. However, one report notes that it took longer to prepare. If you would like to order it, it may be worth checking when you book.

While you wait for your unaju, or as a dish to enjoy with a drink, you can order grilled eel liver (one skewer), crispy eel bones or eel fin rolls (two pieces). One diner enjoyed the grilled liver alongside kabayaki, and beer and sake are also available. The menu suits a full meal as well as a drink with eel dishes.