Unagi

On the heels of an eel-only midtown restaurant and a catch-what-you-eat Flatiron spot, this newcomer boasts a 1,000-gallon, 500-eel tank in the middle of its dining room. As you watch, the chefs catch and grill the snakelike fish, serving them with eel liver, nori (seaweed), sansho pepper, fermented pickle and other fixins.