Edogawa Naramachi

The chefs here are specialists in unagi (freshwater eel), one of those foods that is both common and rare in Japan—you’ll see lots of unagi restaurants, but not that many that get it right. Unagi has a very delicate taste, and really, it’s best with just some rice. If that’s still not your thing, they serve tempura, soups and other dishes as well. They even have an English-language menu, which helps you avoid lots of pointing and nervous hope.