Sample unagi (freshwater eel) here, grilled on hot coals and served in lacquered boxes over rice. Eel numbers have plunged in recent years, and the species is endangered, but if you are keen to sample this Narita speciality, pay first, take a ticket and wait to be shown to your table. Chefs expertly carve up live eels in front, a testament to the restaurant's freshness; the squeamish can admire the period interiors instead.
Kawatoyo Honten
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