The famous unagi (eel) restaurant looks ordinary inside and out. And although it’s not the most exclusive looking store, the experience is the very best.

The pickles and tofu between Shio-yaki, kaba-yaki, (grilled skewered fish and chicken) made me just as happy, but as is often the way this time of year there was no comparison in food between what was farmed and wild.

There are other shops in Tokyo, for example, ‘Hoshika’ in Jiyugaoka, that offer different bits of eel with skewers. Though there’s no arguing with the appeal of such a popular place, the clear taste here seems unforgettable. It was surprising ta-re sauce is not, as you might say, replenished. Is this why it seems so thin? But how about the leftover ta-re on the plate of kaba-yaki? It’s delicious enough to pour over rice, along with the flavour from unagi that seeped out.

There’s little point booking as reservations have become difficult.

It seemed to have reached it’s quota for the year, so has changed the way of making a reservation. Register quickly. Apparently there are cancellations sometimes so it’s worth checking back from time to time.

However, I wonder if there isn’t a gap between now and when it’s really busy? Even without waiting for a year, the quality the shop offers even if a little expensive, is close to this. It’s the style of an honest restaurant such as this. I’m not really that sure I guess but if it wasn’t there I suppose it wouldn’t be such an uncontested place to eat and drink.

There is much to consider for those working in the food and drink industry.