KUALA LUMPUR, Sept. 4 -- After three years in hibernation, Sumitaba Japanese Restaurant, formerly located in Bukit Jalil, is back and bringing its "live" unagi preparation to Taman Desa.

Brothers Matthew and Samuel Chua wanted to feature "live" eels because they make far superior unagi compared to the sub-par frozen versions.

Perched on the first floor of Wisma JAG, the dining area offers a sweeping view of Taman Desa through its floor-to-ceiling glass windows, giving a sense of space that one appreciates even though the sky was hazy.

Unajyu (RM180 for a whole eel) is the best way to relish the eel prepared in two different ways.

You can also order the Hitsumabushi (RM98), which is the half eel portion.

The glass eels, around six to ...