Until I tried out unagi aka the Japanese method of preparing eel flesh. I was hooked onto the slightly sweet charred taste of the sauce used to coat the meat and soon after, overcame my fear of eating eels.
I have read that Nagoya is well known for its "eel three ways" aka Hitsumabushi bowl and insisted to the sister that we both try it out for ourselves and see if its well worth the hype. Atsuta Horaiken Honten is the original creators of this dish and is still being made, probably more popular than ever with the aid of social media.
There are two outlets in Nagoya, one being the original spot near the Atsuta temple and the other, right in the middle of the city inside a shopping mall along Otsu Dori. Be sure not to miss this!