I’ve lost count of how many times I’ve visited Unagi Tei Tomoei in Kazamatsuri. This time, I enjoyed the "Unaju" (grilled eel over rice) and the "Ezo Abalone Assorted Platter". Even on a weekday, the restaurant was bustling as usual. The parking lot was full, and even with a reservation, I had to wait about an hour to be seated. With so many customers... More
I’ve lost count of how many times I’ve visited Unagi Tei Tomoei in Kazamatsuri. This time, I enjoyed the "Unaju" (grilled eel over rice) and the "Ezo Abalone Assorted Platter". Even on a weekday, the restaurant was bustling as usual. The parking lot was full, and even with a reservation, I had to wait about an hour to be seated. With so many customers visiting on a weekday, it really highlights the restaurant's popularity.However, there’s one thing that always concerns me. When it’s finally my turn to enter, I receive a call and head to the entrance, but then I find myself waiting without knowing what I’m waiting for. This happens because customers leaving and those entering gather in a relatively small space, which can be quite challenging. Given how attentive the overall service is, I believe that improving this aspect would make the experience even more pleasant.Now, about the Unaju that I was looking forward to. The moment it arrived, I was struck by the size and thickness of the eel. It had a strong presence, completely covering the rice, and when I picked it up with my chopsticks, I could really feel the thickness of the meat. In my mouth, the surface had a beautifully grilled flavor, while the inside was fluffy and incredibly tender. The skin didn’t overpower the dish, allowing it to be enjoyed seamlessly with the meat. What impressed me the most was the richness of the fat. The eel was well-marbled, but it wasn’t just greasy; the flavor spread in my mouth along with the umami of the meat. The sauce wasn’t overly strong to the point of masking the eel’s flavor; instead, it balanced perfectly, enhancing the deliciousness of the fatty eel without overwhelming it. The balance with the rice was also excellent, allowing me to enjoy even such a thick piece of eel without feeling weighed down until the very end. The fluffy meat, rich fat, perfectly grilled texture, and balanced sauce all came together harmoniously. Having enjoyed it many times before, I can honestly say that once again, Tomoei’s Unaju was delicious.Next, the "Ezo Abalone Assorted Platter". The sashimi had a firm, crunchy texture, and with each bite, I could taste the flavor of the sea. On the other hand, the simmered abalone was very soft and tender. Even though they are both abalone, the textures were completely different, making it an interesting dish to compare the two. Personally, I preferred the softer simmered abalone.What always impresses me at Tomoei is the staff's service. They maintain a proper level of decorum without being stiff, and they are appropriately friendly. Despite being such a busy and popular restaurant, the service never feels like a mere assembly line, which I always appreciate. While you need to be prepared for the wait, I think a little more thought could be put into the flow of customers upon entering. Still, once I finished my meal, I felt once again that it was worth coming here. I’ve visited quite a few times, but I always leave feeling highly satisfied. Less
