I've wanted to try eel. What's it taste like?
Unagi kabayaki: Very soft, rich, fatty, and if prepared in the traditional japanese way, a sweet soy sauce is used, and it's pretty tasty. It doesn't have the texture of ordinary fish.
You don't have to travel overseas to get it, if you go to any Asian supermarket that carries japanese food, you will probably find it vacuum packed in the freezer section. The eels are typically farmed in both Japan and China, so it's likely you may end up buying one that's made in China if you buy a cheaper brand.
And almost every Japanese restaurant (in Australia, at least) has Unagi on rice, or unagi sushi on conveyer belts. It's a very common dish, not sure if it's common in the States.