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In this August 2, 2017 photo, men in the kitchen busily prepare for dinner service at Hashimoto, a Michelin one-star unagi restaurant in Tokyo. The unagi restaurant first opened in 1853 and is now in its sixth-generation. Many locals order unajyu, pictured in the posters on the wall, and can eat in or have it prepared for take-away. The restaurant uses only farmed eels, which tend to be larger and fattier than wild eels. The endangered Japanese summer delicacy may get a new lease on life with commercial farming. (Photo by Sherry Zheng/AP Photo)
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