It’s a trek to Obana, a storied eel establishment outside of Tokyo, but it’s the best unagi in Tokyo. Try the perfectly prepared shirayaki, a lightly grilled variety seasoned with just salt to taste the true flavor of the fish. The hot summer days are the traditional time to enjoy the delicate eel-on-rice specialty, but there always seems to be a line so you may want to get there early. No matter what time of year, however, Obana prides themselves on the freshness of their eel – they keep the wild-caught eel alive until the moment you order, and it is as fresh as can be. Just be prepared to wait a half hour sitting on the traditional (hard!) tatami floor for them to do so.