Una-Fuji

At Una-Fuji, the eel in the unaju is tender and plump, finished with a sauce that is gently sweet rather than heavy. Some diners have commented on a faint charcoal aroma and the balance with the rice. It suits those who want to savour the eel cleanly, rather than a strongly sauced dish. Unaju portions range from half an eel in the Take to one and a half in the Fuji; each comes with liver soup and pickles. Choose the Tokujō for a generous serving or the Take for a lighter meal, using portion size as your guide.

Another option is the salt-seasoned hitsumabushi, available in limited quantities. The eel is grilled until fragrant with salt and served with a blended broth that takes a full day to prepare from eel bones, along with condiments and eel soup. Diners have praised the broth. It offers a different flavour from the sauced unaju, and the condiments and broth let you vary each mouthful as you eat.

The Kōhakuju combines kabayaki (sauced grilled eel) and shirayaki (plain grilled eel) in one meal, with condiments, liver soup and pickles. Families can also choose the children's Unakiji rice bowl, which comes with soup and a toy. Eel rice boxes may take time to grill, so it may be helpful to decide what you would like when booking.