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The eels at Xi Man are crazy good. They use eels that are firmer than places like Man Man, but the crispy as heck skin works well together textually. It's served on a bed on Niigata rice with shoyu tare made from the shoyu from Marunaka, a brewery with 200 years of history. There's a regular and sweet version, but I loved the spicy tare the best, with just a bit of tingliness and heat.
Kinpira Renkon, Soup
(Complimentary, thks Chef)
Unaju
grilled eel on rice
Call
