At Matsuko, the roast eel typically comes as glistening fillets of unagi over rice or as part of a set, brushed with a sweet-savory tare and lightly charred. This version stands out for its balance of caramelized edges and soft, almost custardy flesh, a style that reflects the restaurant’s long history in the city. The sauce clings to each bite without feeling heavy, so you can work through a generous portion comfortably. Diners consistently single out the eel alongside sashimi as one of the dishes that made Matsuko famous in Beijing.