I finally fulfilled my long-awaited wish to visit "Kabuto" in Ikebukuro. Since I was with someone who had been there before, I got to enjoy the full course. I savored every part of the eel, including 9 skewers, white grilled eel, and kabayaki. We compared the farmed and wild eel from Amakusa and Lake Hamana.- Eri-yaki (grilled eel with skin) - Hire-yaki (grilled eel fin) - Kushi-maki (skewered eel) - Kimo-yaki (grilled eel liver) - Ikko-kabayaki (bite-sized kabayaki) - Tofu - Oshinoko (pickled vegetables) - Head - Eel heart - Head portion - Shira-yaki (white grilled eel) - Kabayaki (ordered with large rice) *The photos of shira-yaki and kabayaki are for four servings. - Kimo-sui (eel liver soup) It was truly exceptional. I was impressed. I hope to be able to make a reservation again soon.
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