The eel at the little divey place in Akihabara is better than the regular eel in Kyoto, but not as special as the special eel. The quality conger, while indeed exhibiting some quality, was slightly less special still.
The surprise winner of the different types of sushi I tried in Kyoto was the special eel. There was no equivalent Japanese name given. I tried asking for unagi and got another type of eel that was decidedly less special. I don’t know what made the special eel special, but it was definitely a cut above other eels.
Other items of note: pounded bonito (I guess it wouldn’t come willingly), oral squid (which remained silent), tuna yukhoe (tuna and raw egg), octopus (rubbery), rapana venosa (rubbery), and shrimp tempura.
The worst was the horse’s mane, which was on the same plate as the regular horsemeat. It was so rubbery that I couldn’t chew it at all and had to swallow it whole. So I say to you: choose your horsemeat carefully.