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    Some delicious things are worth taking the time to wait for.
    The eel rice at Nagoya's long-established Houraiken is one of them. Although waiting for a table requires some patience, the moment you lift the wooden lid and the aromas of charcoal-grilled eel and their secret sauce rise up, all that waiting turns into delight. The kabayaki eel, crispy on the outside and tender inside, unfolds into a rich variety of flavors on your palate through three different ways of eating it. After the satisfying meal, I was filled with happiness and joy.

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