One my favourites is kaisendon and this combines both by having unagi and sashimi. The unagi was char-grilled beautifully and have a nice crisp texture with a tinge of sweetness from the sauce. The hitsumabushi can be enjoyed 3 ways - start with savouring its original taste, follow by complementing it with condiments; and lastly, add dashi and transform it into an ochazuke fare. A nice comforting and warm meal overall.