People often speak of eel in Japan as one of two styles: Kansai or Kanto. I enjoy it either way. I think it is mostly a matter of how good the cook is. In Tajimi I was happy to find the tare (dipping sauce) to be delicious and not too sweet. One could argue the taste will appeal to the male gourmet. Eel is often sweet and heavy, but here it was different. It was easy on the stomach - eel for adults, if I may say so. And there was this crispiness to it that I truly enjoyed! Tajimi has many eel restaurants, some elegant and classy and some rustic and unique. It is a city where a century-long tradition still thrives, and I was happy to discover a taste I believe people here have enjoyed since the olden days.