A Japanese BBQ eel rice specialist by William Zhang (Miss Ali's, Le Vin, Yakitori Torishou), who's assembling a bit of an empire in the Changle Lu area. Here, he's put up a Tokyo-style BBQ eel place; that means the eels are smaller, softer and more tender. The eels are killed twice a day to ensure freshness. The whole thing feels very Japanese; simple, subdued and efficient. The menu's less than ten things on it, including fried eel bones, roasted eel without the sweet sauce, and the eel sets for 160rmb/280rmb (only the sets are available at lunch).