Unadon

It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki.

[1] By convention, pulverized dried berries of sanshō (called Japanese pepper, although botanically unrelated) are sprinkled on top as seasoning.

Una-don was the first type of donburi rice dish, invented in the late Edo period, during the Bunka era (1804–1818)[5] by a man named Imasuke Ōkubo [ja][5] of Sakai-machi (in present-day Nihonbashi Ningyōchō, Chūō, Tokyo), and became a hit in the neighborhood, where the Nakamura-za and Ichimura-za once stood.

The first eatery to sell it as a business is claimed to be Ōnoya (大野屋),[6] in Fukiyachō (葺屋町) (adjacent to Sakai-chō) at some indeterminate time, but presumably before the theaters burnt down in 1841 and moved off.

[6] As for unajū, where the eel and rice is stuffed in jūbako boxes, one theory ascribes its originator to one Gihei (大谷儀兵衛), who started a freshwater fish restaurant business in Sanya, Asakusa, Tokyo, called Funagi (鮒儀)[6] (later known as Jūbako, the current generation of the restaurant is in Akasaka).