Located in Matsumoto City, Nagano Prefecture, near Matsumoto Castle, this is an eel restaurant that I had been wanting to visit for a long time. I was very curious about how they prepare their eel so deliciously.Reservations are required, but it doesn’t seem too difficult to book. However, since there are only a few seats, it’s best to make a reservation early.I visited for lunch with a companion. We ordered a la carte:- "Shirayaki" (JPY 6,500) to share- "Unaju" (JPY 6,800) for myself- "Kabayaki" + "Rice" (JPY 6,800?) for my companionWe also shared a bottle of Japanese sake, "Daishinshu" (JPY 1,500).The total came to about JPY 10,800 per person.The cooking method uses electric heat, which surprised me as I had assumed they used charcoal. Once I learned this, I understood why. Since they grill the eel directly, using electric heat is essential to achieve a moist texture without overcooking it. If they used charcoal, the infrared effect would cook the inside too much, resulting in a firmer texture. While that could be a valid approach, this restaurant aims for a different direction."Shirayaki"This is grilled directly without the steaming process typical in Kanto. The eel skin is beautifully grilled, while the flesh remains moist. The grilling technique is impressive. The skin is perfectly cooked without burning, maximizing its flavor. The fat beneath the skin is also activated beautifully. The muscle fibers of the eel stand upright against the skin, making it easy to savor the flavor. I had thought that achieving this texture required the new grilling techniques from the renowned "Uran" in Otsu, Shiga Prefecture, but this restaurant demonstrates that it can be done without that method. The world of eel is indeed profound. The Shirayaki showcases the benefits of electric grilling, and perhaps they chose this method specifically to create such an exquisite dish. It was a wonderful Shirayaki.Additionally, the soy sauce served was aromatic and had a sharp umami that paired perfectly with the Shirayaki. I learned that they use soy sauce from "Okubo Jozo" in Matsumoto City. No wonder it tasted familiar, as I had experienced this flavor at home."Unaju"This is also grilled directly. Similar to the Shirayaki, the eel skin is beautifully grilled, and the flesh remains moist. The eel is coated with a sauce made from the previously mentioned "Okubo Jozo" soy sauce. This sauce is exquisitely delicious, with a subtle sweetness and sharpness. Even without any additional seasoning, it has a rich aroma, which intensifies when heated. The flavor is distinctly different from typical eel sauces, making it remarkable. Moreover, the amount of sauce used is minimal, ensuring a perfect balance with the rice due to the sauce's strong presence.Today’s eel was "Deshiko" from Lake Hamana, a high-end eel that has rapidly gained popularity. I see why; it certainly has the flavor of "Deshiko." However, among the "Deshiko," the one served today was particularly rich in flavor. I was surprised to find such quality available at this time of year (early May).Next time, I would like to try the grilled liver.