Unagi Don Teishoku [日本料理]

I went back to the restaurant and decided on a medium Unagi Don Teishoku this time.  The Unagi Jyu seemed a little expensive and extravagent during these times, so a little pampering with the humbler Unagi Don Teishoku would do.

The unagi was well-marinated with the tare and grilled just right, neither over-grilling such that the unagi became too dry (which was the case in some lower end eating places) nor under-grilling that the smokiness of the unagi didn't come through.

I think I can guess the reason for the kombu soup instead of miso soup.  The kombu soup acts like a palate-cleanser, more for people who ordered the stronger-tasting unagi dishes than the Wagyu Don Teishoku I ate previously. 

The pickles were ma-ma, I think no other pickles to-date can yet come close to the pickled dakon I ate at a non-descript eatery in Okinawa.