Honest Bao

Unagi (freshwater eel), the ultimate Japanese comfort food that somehow costs more than a designer handbag. If you’re going for a "proper" experience in Tokyo, be prepared for two things: a hole in your wallet and a choice between "Farmed" or "Wild" eel. Wild ones are the elite athletes of the river world and come with a much heftier price tag. I hit up two spots to see if the hype—and the bill—are justified. 1. The Charcoal Master: うなぎ魚政 (Unagi Uomasa) Located a bit of a trek away in Katsushika, Uomasa is for the serious unagi pilgrims. This isn't "fast food"—each eel is kept alive until you order it, then killed, skewered, and grilled over top-tier Kishu Binchotan charcoal. Grill fish bone and liver Unagi Uomasa is often talked about in hushed, reverent tones, and while it’s undoubtedly a top-tier bowl, the reality is a bit more grounded than the poetry online suggests. The hook here is the absolute freshness; they keep the eels swimming un...