Kanehiro

The restaurant’s main specialty is unagi (river eel), but during the etsu (Japanese anchovy) season, the owner catches the fish himself to serve in dishes. Because the restaurant is located near the spawning grounds of etsu, the fish is landed directly from the river and can be prepped right away, so fresh etsu caught that day can be served. The arai dish—thinly sliced and chilled in water—is especially tasty! Be sure to enjoy the firm but tender texture and sweetness of the meat.