Unagi no Kabayaki

**Wild vs farmed:** Wild unagi (天然) is darker, firmer, with more pronounced flavor — price premium of 2–3× farmed (¥6,000–8,000 for tennen unajū vs ¥3,000–4,000 farmed). Wild eel is seasonal (summer) and supply is unpredictable due to overfishing concerns. Farmed Lake Hamana eel is consistently high quality — brackish water environment produces firmer texture than pure freshwater, and Hamamatsu farms use traditional methods (2+ years to market size vs industrial 6 months). Unless eel connoisseur, farmed is excellent value. **Kataoka reservation strategy:** This 120-year-old restaurant is Hamamatsu's most prestigious unagi establishment — traditional tatami rooms, kimono-clad servers, and tare sauce recipe unchanged for 5 generations. Requires reservation 1–2 weeks ahead for weekend lunch (busiest time); weekday dinners are sometimes available same-day. Ask for 特上うな重 (tokujo unajū, ¥5,500) — extra-thick eel cut, premium rice, liver soup, pickles, and dessert. The eel's caramelized exterior and fatty richness justify the price. **Doyo no Ushi no Hi:** Japan's 'eel day' falls in late July (date varies annually per lunar calendar) — the summer day of the Ox, when eating eel is believed to provide stamina for hot weather. Hamamatsu restaurants are swamped, wait times exceed 2 hours, and many sell out completely. Avoid this date unless willing to navigate crowds; eel is equally delicious any other day without the cultural pressure.