Fodor's Expert Review Unagi Komagata Maekawa

When it comes to preparation, this long-running unagi (freshwater eel) restaurant sticks to tradition, claiming to follow a 200-year-old recipe. For its ingredients, however, Maekawa takes a modern turn towards sustainability. Instead of using (rapidly dwindling) wild caught unagi, the restaurant uses only the highest quality domestically farmed unagi for its dishes. Choose from the una-ju (eel over rice served in a lacquered box), kabayaki (sweet grilled eel set meal), or shirayaki (plain grilled eel without sweet glaze). Maekawa offers a few small side dishes such as sashimi and dashi-tamago (Japanese rolled omelet) but like most classic unagi restaurants,  Maekawa does exactly one thing and does it well.