On this weekday evening, I visited Kabuto in Ikebukuro, a place I regularly come to every three months! I completely forgot to make a reservation for summer, but luckily I managed to snag a cancellation spot the day before and was able to visit this summer as well.Today, I enjoyed a comparison of farmed and wild eel. Here’s what was served, in order:**Drinks** - Draft Beer, Suntory Tokyo Craft - Japanese Sake, Sakudoan, Yamagata Prefecture, Kojima Sohonten (Toko), Sui - Akane Tea x 2 cups **Dishes** - Senshu Water Eggplant with Vinegar Miso - Head, Steamed with Sauce - Head with Salt (forgot to take a photo) - Grilled Tenderloin with Sauce - Grilled Liver with Sauce - Skewered Eel with Salt - Liver with Salt - Grilled Natural Liver with Sauce - Bite-sized Grilled Eel with Sauce - Natural Tenderloin with Salt - Grilled Farmed Eel Despite it being summer, it was rich in fat. Apparently, they adjust the feed leading up to the Day of the Eel, which makes the farmed eel fatty. The smoke was quite intense! The fat was nicely grilled off, making it fluffy and delicious! - Grilled Natural Eel from Kumamoto Prefecture, Amakusa The natural eel was from Amakusa. It was surprisingly different from the farmed eel. This one had no excess fat and was lighter in flavor. The skin was crispy, and the flesh was fluffy and juicy! I often find that I prefer the natural eel when it comes to grilled eel.- Eel Rice Bowl (Farmed & Natural) I decided to go all out and had the sauce poured over the rice bowl, making it a true ON THE RICE experience! The one at the back is from the natural Tone River, and the one in front is farmed. I prefer the one with more fat for the grilled eel due to its compatibility with the sauce. The rice was not just a large serving but about 1.5 go, and I finished it all in one go. I was definitely full!Ah, my craving for eel has been satisfied. I am extremely satisfied! It was the best eel rice bowl. It was delicious! It was a great meal!
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