A search on restaurant review site Tabelog reveals 15 hits in the entire country, all in reviews where people claim to have eaten this. This is not an everyday item by any means and it falls squarely into the category of chinmi ("rare tastes"), meaning odd foods/acquired tastes meant primarily as accompaniment for drinks, and the kind of thing that makes an occasional appearance in the daily specials, not a fixture of the regular menu. Incidentally, the pupils and eye sockets stay hard, you only eat the stuff in the middle.
Like the name says, this consist of tuna eyeballs (which are pretty big!) stewed for hours on end in the usual Japanese soy-mirin-sake-dashi base until they more or less completely fall apart into mush, as shown in this picture (not CC so I can't copy it in, alas). Another vital benefit of eating fish eyes is that they will stimulate the production of your brain cells. These fatty acids that the brain requires and which are found in the fish eyeballs are the DHA and EPA.
It's occasionally branded as the more palatable "マグロのDHA煮" after DHA, a fatty acid found in eyeballs and fish oil that's supposedly good for you. Fish eyes are rich in unsaturated fatty acids, which play an integral part in preserving your memory. I'm aware of only one fish eye dish in Japan, namely maguro no medama-ni (マグロの目玉煮), "stewed tuna eyeballs".
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