Unagi Musashino

(Source : 食べログ)

Kabayaki is a cooking method which is an eel is butterflied, skewed, and grilled with a sweet and salty soy-based sauce. This restaurant is in the birth place of unagi (eel) kabayaki, Urawa in Saitama Prefecture. They have been in the business for over a half-century. The thick eel is grilled on premium Binchotan charcoal (also called white charcoal). You will enjoy the nice charred flavor of the fluffy eel after only one bite. They use specially branded eel for their highest grade eel dish, Unaju (premium). They often have a long line to get in because of this stunning dish.

(Source: 食べログ)

A Well-Regarded Restaurant in Urawa, the Birthplace of Unagi Kabayaki

This area of Urawa used be a wetland where eel abounded. The city is known as the birthplace of unagi kabayaki. The restaurant Musashino is one of the most popular of all the unagi restaurants in Urawa. The eel is carefully steamed and char-grilled adding a nice smoky flavor. The meat of the eel is soft and fluffy giving you a taste of luxury.

(Source: 食べログ)

Unaju (Premium): The Highest Grade Eel with a Fresh and Clean Taste

The highest grade of eel of all the unaju menu is used for this Unaju (premium - 4,200 yen). This unaju has grilled eel with a light sauce served over rice. Unaju is usually eaten with sansho pepper, but they recommend that you try the unaju first without it because they want you to savor their specialty eel on its own.

(Source: 食べログ)

Popular Brand of Eel

Their new dish, Shinko Gozen (5,600 yen), is a seasonal dish that features a brand of eel called Shinko. The eel is from Miyazaki Prefecture and is known as a fast-growing eel. The dish is served with grilled eel liver and eel liver soup. The liver is very cream and melts in your mouth.