In Japan, fresh water eel, or unagi, has been considered a summer delicacy since the Edo period.

On Midsummer Day of the Ox, around the end of July, the fish is consumed en masse. It is traditionally believed that eating the eel on this day—broiled and golden-brown—boosts strength and vitality.

One restaurant in Tokyo is stocking up on three to four times as much eel as normal to get ready for the special day.

According to Ministry of Fisheries, transaction prices fell this year due to a doubled catch as well as surging import numbers.

Restaurants are to lower the prices this fall.