Sangu Bashi Asaya in Sangubashi.This restaurant has become a hot topic for its full-course eel menu, making it quite difficult to secure a reservation. Located just a minute's walk from Sangubashi Station, it has a modest appearance with almost no signage and only 8 counter seats. I finally managed to get a seat.The eel course begins with a simultaneous start.First, the chef explains the eel of the day. They source only the best, from wild to branded eels, directly from suppliers that the chef trusts. At this point, my expectations were already high.The appetizers feature eel, spring rolls with eel, eel in the soup, and even eel sashimi. They even serve eel Peking duck! The chef has experience not only in Japanese cuisine but also in fish markets, yakiniku, and Chinese cooking, which is evident in the variety of dishes presented.One standout was the grilled eel served in a tube. This dish recreates the roots of kabayaki by grilling the eel in chunks without splitting it. The skin was crispy and fragrant, while the flesh was fluffy. I was surprised by the texture of the eel.To finish off, we had a comparison of Kanto-style and Kansai-style eel rice. The Kanto version was fluffy, while the Kansai version was crispy and fragrant. This combination is a delight for eel lovers.There’s no other place that showcases the potential of eel like this restaurant does. It was an interesting experience, and the skills were certainly impressive.However, I must admit that I might still prefer to enjoy eel in a more traditional way, like in a rice bowl. But that’s just a matter of personal preference, not a flaw of the restaurant.For those looking to explore new perspectives on eel, I highly recommend this place.
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