I was able to make a reservation during Golden Week!First, I had the grilled eel served plain, paired with my usual hot sake.This sake, called "Misuzu," is a dry local brew that pairs perfectly with the eel's rich fat.The grilled eel had a unique texture I had never experienced before; the more I chewed, the more delicious it became.I wanted to pair my eel rice bowl with red wine, so I asked the owner for the wine list. Although I initially intended to go with a Pinot, I was informed they had a Grenache from the Loire, so I ordered that instead. The sauce on the eel rice bowl was slightly sweet, and since the eel wasn't particularly fluffy, I found myself getting a bit tired of it towards the end. However, the acidity of the Grenache beautifully balanced it out, allowing me to enjoy the dish until the last bite.The grilled eel also had that same intriguing texture. I wondered if it was more of a Kansai style, and when I asked the owner on my way out, he shared the cooking method with me, albeit as a company secret.I see! That’s a technique I hadn’t encountered before! It was a fascinating blend of tradition and innovation in the eel industry.I believe Yamasei offers a unique chewiness and elasticity in their eel that is truly one of a kind.
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