Kabuto is one of the highest-rated restaurants in Japan, and as for unagi (conger eel) restaurants, it is considered the cream of the crop. The opinionated chef, who has since retired and passed the business along to his son, was quite a character, and some seats at his restaurant were reserved nearly a year in advance! Now, there is still quite a backlog, so unagi lovers will need to make a reservation at least 2 months in advance. Grilled over charcoal, then either glazed with sauce or seasoned with salt, the unagi cutlets are tender and oily, and the sauce lends a sweetness to the coveted cut. The chef also makes unagi skewers of different parts like belly and collar, and their tofu is from a specialty tofu supplier.