This time, I enjoyed the brand-name eel "Bando Taro." The dedication to grilling it carefully using only Kishu Binchotan charcoal is evident from the very first bite.First, I tried the grilled bones, liver with wasabi, uzaku, and grilled liver. Each dish showcased exceptional freshness, especially the liver with wasabi, which perfectly balanced the rich flavor of the liver with the refreshing spiciness of the wasabi. The grilled bones were aromatic and paired excellently with the drinks.Then came the star of the show, the Special Unaju.The surface was enveloped in fragrant smoke from the eel's fat dripping onto the Kishu Binchotan, giving it a beautifully charred skin while the inside was surprisingly fluffy and juicy. With each bite, the rich aroma and flavor of the eel filled my mouth.The sauce was slightly sweet yet had a robust depth, harmonizing beautifully with the high-quality fat. It clung perfectly to the firm, well-cooked rice, allowing me to enjoy every last bite without getting bored.The final touch, the liver soup, had a clear broth that was elegant and beautifully rounded off the meal. The pickles also served as an excellent palate cleanser.Not only is the food exceptional, but the calm atmosphere and attentive service, characteristic of a reservation-only establishment, are also major attractions of this restaurant. I can confidently recommend it to anyone wanting to experience the best of brand-name eel "Bando Taro" and Kishu Binchotan."For delicious eel, it's worth making the trip to Yotsugi."It was a great meal.
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