#unagi. This was rather delicious, or.. More intriguing than delicious. I feel it's flavour is something you need to get used to. I finally popped by the tiny Unagi bolthole, #ManManUnagj. It felt really synthetic Japanese. The ceiling was low, furnishings more functional then decorative with an airtight focus on just one ingredient - Unagi. The tubs of live eel sat in a corner, and behind the tables, off its side, a glass wall separated the diners from the chefs. You could watch clearly as the chefs efficiently ambit gruesomely prepared your meal from literal start to finish. BBQ-Ed in the spot, the skin is crusty, with a caramelized surface that hides a flaky interior. The meat is succulent with a strong smoky taste far from what you enjoy when you eat store bought Unagi. I enjoyed it, but I won't necessarily come back, might take a while before I feel strong enough to watch my dinner being slaughtered in front of me. Haha