Prix fixe creative dining that is all about the myriad ways to enjoy eel. ‘Kabayaki’, eel dipped in soy-based sauce and grilled, is served in a bun like a hamburger. ‘Shioyaki’, eel broiled in salt, is flavoured with plum pulp and yuzu-kosho. Eel simmered in wine is a page borrowed from the French cuisine the chef enjoyed in Paris. ‘Unaju’, eel baked golden brown and served on a bed of rice in a lacquer box, is executed with a consummate skill tempered at veteran eel restaurants. Always seeking out new possibilities in eel cuisine, Unagi Tokito brings a fresh breeze to a food culture handed down through generations.