Looking at Unatoto's menu, the first question that came to mind was: so what is the difference between unajyu and unadon, and why does the former cost more than the later?

The answer is nothing as you essentially get grillled eel over rice in both dishes. The difference is that unajyu gets served in a fancy rectangular lacquer box. As the box has a larger surface area, the rice is shallower and you get more unagi as compared to unadon.

At Unatoto, you get both the unagi tail and belly in their unajyu which you do not in their unadon. The tail section is thinner and therefore dries out a little faster during the grilling process. You therefore get a crispier piece of unagi.

I personally prefer getting the unajyu because you get a lot more unagi but taste-wise, not much difference lah!