Unagi Nakamura

This established restaurant has long been a favorite among Japanese expats when it comes to hitsumabushi. Here, unagi can be cooked either kabayaki-style (soaked in sweet unagi sauce) or shirayaki-style (marinated with salt and wasabi). We recommend the hitsumabushi set, which is served with unagi liver soup and pickles. The eel, though cut in thick slices, comes with a flaky tenderness, while the sauce boasts an on-point sweetness. A set usually starts at the rather steep price of B2,000. For a cheaper alternative, the restaurant also offers a cheaper unagi set with Taiwan-imported freshwater eel.