Since I started using Tabelog, I had saved this restaurant, which is nearly impossible to book on my own. However, I was fortunate enough to be invited by a foodie friend and finally got to visit. I had the opportunity to compare both wild and farmed eel. The chef explained the unique characteristics of each dish, including skewers, white grilled eel, and kabayaki, and I listened carefully to his insights while savoring the flavors. My foodie companion was also very knowledgeable, and we enjoyed discussing the dishes together. For the first time, I tried eel heart, which was a unique experience. I've visited many eel restaurants, but this one is definitely my number one. It was a great meal, and I will do my best to make a reservation and return!
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