People often speak of eel in Japan as one of two styles: Kansai or Kanto. I enjoy it either way, I think it is most a matter of how good the cook is. Here I was happy to find the tare (dipping souce) 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!When you hear it, it opens from the belly, gold skews are made into white cooked, and it is possible to burn off because it burns with charcoal while hanging mirin many times in Owari style.Tajimi has many eel stores, many elegant high and unique shops, but also one of them. Very delicious.Thus, the history continues to overlap, and may be as tasty as 100 years ago.