A New Phase of Unagi Cuisine Showcased in a Full CourseMy first visit to the unagi specialty restaurant "Sangu Bashi Asaya" was truly remarkable! ⭐️This establishment offers a carefully curated selection of both wild and farmed unagi, served in a kaiseki style.The owner, Mr. Seiji Hagiwara, has a unique background, having experience in various culinary fields including Japanese cuisine, fish markets, yakiniku, and Chinese food.In the full course dedicated to unagi, he utilizes his expertise to present a variety of dishes, from unagi spring rolls and Peking duck to sashimi, soup, and unagi rice, allowing guests to fully enjoy the essence of unagi.—— Dining Experience —–Holiday Dinner—— Reservation —–Reservation Required—— Occasion —–With friends (Private reservation for 8)—— Cost —–JPY 30,000 - JPY 50,000—— Meal Details —– ▶ Unagi Koshihabara Spring Rolls with Asparagus Using Miyazaki Prefecture's Aji Unagi. Served with sansho salt, canola flower sauce, and sudachi to taste. The crispy and juicy texture bursts with flavor! (*^^*) The richness of the unagi fat combined with the subtle bitterness of koshihabara makes it incredibly delicious! This is hands down the best spring roll I've ever had!!▶ Unagi Sashimi Using Shizuoka Prefecture's Tomosui Unagi. Served with dipping soy sauce, unagi liver, Kujo green onions, and miso with kinome. This was my first time trying unagi sashimi, and it was wonderfully chewy, releasing a tender umami with every bite!▶ Grilled Unagi Liver Served with meikuin potatoes, urui, seris, and chopped Nara pickles. The surface is enhanced by a sweet and savory glaze that highlights the liver's flavor, while the texture and aroma of the Nara pickles and seris add a delightful accent!▶ Unagi Tamago (Steamed Egg) with New Onion and Flower Pepper Using Miyazaki Prefecture's Aji Unagi. The fluffy egg combined with the soft umami of the steamed unagi is simply divine! (⑅•ᴗ•⑅) The sweetness of the new onion and the accent of flower pepper are just perfect!▶ Unagi Inro-yaki Using Hamamatsu Prefecture's Deshiko. The unagi is grilled without opening it, removing the backbone for inro-yaki. Served on a bed of turnip with fuki miso and unagi sauce. The contrast between the crispy skin and the fluffy meat is exquisite and incredibly delicious! (⑅•ᴗ•⑅) The fuki miso adds a lovely touch!▶ Grilled Unagi Fillet and Tail Served with fruit tomatoes, aloe, yellow bell pepper, and water eggplant. The grilled fillet has a satisfying crunch, with a delightful aroma and rich flavor! ( *´꒳`*) The aloe complements the dish beautifully!▶ Seared Unagi Using Miyazaki Prefecture's Aji Unagi. The skin is grilled over charcoal, while the surface is lightly seared with straw, releasing a rich aroma, and it’s delightful to enjoy with a refreshing daikon ponzu sauce! (○･∀･○)▶ Unagi Peking Duck Using Kagoshima Prefecture's San-ei Unagi. Perfectly roasted to a crispy finish, the light texture of the skin allows the sweet fat to burst in your mouth! Rich yet not too heavy, the savory flavor lingers until the end, making it a delightful experience! I truly felt the essence of Peking duck! ♡▶ Two Types of Grilled Unagi Using Kumamoto Prefecture's Amakusa seawater farmed (2 years) and Okayama Prefecture's wild unagi. Served with canola flower sauce, salt, and wasabi to taste. Being able to compare wild and farmed unagi grilled white is pure bliss! ♡ The wild unagi has a firm texture with a robust flavor, while the farmed unagi stands out for its sweet fat and melt-in-your-mouth tenderness! The white grilling technique highlights the unique characteristics of the ingredients and the skill of the grilling, making it incredibly delicious! (๑˙꒳˙๑)▶ Unagi Rice Using Hamamatsu Prefecture's Teshiko for Kansai-style and Shizuoka Prefecture's Tomosui Unagi for Kanto-style. The Kanto-style is steamed after being grilled white, while the Kansai-style is grilled directly, served over freshly steamed rice (Shizuoka Prefecture's Yume Tsukushi). The Kanto-style has a fluffy texture with a rich umami, while the Kansai-style is crispy and packed with concentrated flavor, making it absolutely delicious! ( ' ' )♡ Both styles are so good that I can't choose which one I prefer!▶ Yuzu Water Yokan It melted in my mouth the moment I took a bite! A unique taste that felt like a first-time experience… so delicious!I was so happy to have such an incredible dining experience! (⑅•ᴗ•⑅)◜..°♡—— Menu Details —–◇◆ Omakase Course JPY 30,000 ◆◇ ◇ Unagi Kamo Eggplant, Urui, Soup ◇ Unagi Koshihabara Spring Rolls ◇ Unagi Sashimi ◇ Grilled Unagi Liver ◇ Unagi Tamago (Steamed Egg) with New Onion and Flower Pepper ◇ Unagi Inro-yaki ◇ Grilled Unagi Fillet and Tail ◇ Seared Unagi ◇ Unagi Peking Duck ◇ Two Types of Grilled Unagi ◇ Unagi Rice ◇ Pickles, Red Miso Soup ◇ Yuzu Water Yokan —— Service —–The service was very pleasant, maintaining a comfortable distance.Mr. Seiji Hagiwara, the head chef, was also very approachable, enhancing the overall atmosphere of the course.—— Atmosphere —–The warm wooden decor creates an elegant yet relaxed ambiance.With only 8 counter seats, the open kitchen visible over the counter allows guests to enjoy the live action of unagi preparation and charcoal grilling, making it a fun experience.A delightful space that engages all five senses, including aroma.—— Revisit —–★★★★★I would love to visit again if possible! ♡
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