Visited in July 2026.About a 10-minute walk west from Hamamatsu Station.I vaguely remembered Chitose Town on Chitose South Street.It was across from Totonishiki (Oysters in Coquille).I chose a counter seat right in front of the grill.For those confident in handling the heat, this is the prime spot to see the grilling process up close.I ordered a half grilled eel and a Deshiko Unadon.After a brief steaming, it was carefully grilled over charcoal.The preparation of the skin was impressive.The combination of steaming and grilling left a delicious fat, perfectly balanced with the sauce.I’m glad I found such a great restaurant.
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