Watabe was formerly a trader in river fish and shellfish; the third-generation owners are brothers who turned it into an eel restaurant. New touches are added to traditional dishes, like steaming unagi with tea leaves to produce a tender texture. Opposite from Watabe is Genkakuji Temple, famed for a legend about the god Enma. In tribute, Watabe offers ‘Enmaju’, a multi-tiered food box containing both shirayaki, or eel grilled without seasoning, and kabayaki, or eel dipped and broiled in sweet sauce.