The Tipp
Unaju (Grilled eel on a bed of rice)
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The signature dish of this historic restaurant specializing in eel. The fresh eel is filleted, steamed in the traditional Kanto style to make it exceptionally tender, and then repeatedly grilled over binchotan charcoal. It is continuously brushed with a secret sauce that is thick, sweet, and savory, then served piping hot on a bed of steamed rice inside a traditional lacquered box.
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