Anago — saltwater eel, distinct from the more famous unagi — is the dish you eat in Himeji. Takeda is one of the long-standing specialists near the station, grilling eel over charcoal and serving it over rice with a sweet soy glaze that is rather lighter than its unagi cousin.
Lunch sets are reasonable for what is essentially a delicacy. Expect a queue at peak times; lone diners are usually slotted in faster than groups.