I made a reservation for the omakase and visited at 11:30 AM on a weekday. It's a small restaurant with a counter and a raised seating area, run by the head chef and an assistant. There were five customers, including myself.The Shikou eel is raised by eel farmers from the Hamana Lake Fisheries Cooperative, which describes it on their website as a "new brand that preserves tradition, continues to evolve, and delivers happiness." The name is derived from the characters for tradition, evolution, and happiness. Compared to regular eel, it has a softer texture and skin, with a higher fat content. Although I've been in Shizuoka for a long time, I was not aware of this eel.At the beginning, I was shown the eel before it was cooked. As for the cooking process, others have detailed it extensively, so I won't elaborate here, as I can't explain it that well myself.Although it’s said to be prepared in the Kanto style with a back split, it skips the initial grilling step typical of Kanto-style and uses a metal skewer, giving it a somewhat Kansai-style impression. In fact, the crispy skin felt distinctly Kansai-style to me. Hamamatsu is said to be the boundary between Kanto and Kansai styles. While there are more Kanto-style restaurants, many people prefer eel dishes that emphasize texture over being light and soft.The rice was from Toyama, and I believe that firmer rice, where each grain stands out, pairs well with eel dishes. This restaurant's rice was exactly that.I later regretted not ordering the white grilled eel. While it may not be necessary to compare, I think it would have been nice to enjoy it with some Japanese sake.Reservations can be quite difficult to make, but I definitely want to visit again. It was also nice to have a brief chat with the head chef on my way out.