It's been two years since my last visit to Kabuto.⭐︎ Senshu Water Eggplant... With its thin skin and sweetness, this water eggplant is perfect for eating raw! I enjoyed it with a refreshing vinegar miso dressing.1. Grilled Eel (Kanto-style steamed)... Being from the head, the bones in the upper jaw can be a concern, but the tender texture is simply the best.2. Grilled Eel (Kansai-style grilled with salt)... This time, I had the head grilled with salt! The crispy texture and the soft, flavorful meat are enhanced by the saltiness.3. Grilled Eel Tenderloin (2 skewers)... This includes the belly and back fins. The crisp cooking method makes it even more delicate and delicious. The umami is so tender! That's from 10 eels!4. Grilled Liver... The refreshing bitterness is wonderful! I enjoyed the combination of slight bitterness and sweetness.☆ Organic Nuka Pickles... The calm acidity of the pickled cucumber, turnip, carrot, and nagaimo makes for a great palate cleanser.5. Skewered Meat (from the tail area)... The meat just before the tail is well-exercised, so it has a good amount of fat! The supple texture and refreshing umami are fantastic. A light sweetness lingers.6. Bite-sized Grilled Eel... This is the main part of the eel! It's delicate with an excellent fat content. The umami is rich!7. Tail Meat... This part is said to be the most delicious of the eel. It strikes a perfect balance—not too crispy, not too fluffy.8. Grilled Liver... The delicate and finely textured meat is sweet and fragrant. It's delicious—each piece comes from one eel!9. Heart... Said to be good for the eyes, I took a big gulp. Farmed hearts stop moving in about 30 minutes, but wild ones can still be active until the next afternoon! Amazing!10. Heads of Wild and Farmed Eel... I could distinguish the differences in aroma. Indeed, the wild one has a stronger scent.11. Farmed Eel from Lake Hamana (Male)... While it doesn't have the bouncy texture and firmness of wild eel, this delicate and finely textured farmed eel is still impressive. First, I savored the eel's flavor and aroma, then enjoyed it with Tsushima seaweed salt and Andes rock salt. The balance of elasticity and moderate fat is wonderful.12. Grilled Eel (Large Rice)... This really gets me excited! The sharp, deliciously spicy sauce clings perfectly to the rice, making the experience of grilled eel truly special. I'm so happy!☆ Liver Soup... The broth, enhanced with bonito, beautifully expresses the fresh, chewy texture of the eel's liver. It's delicious.⭐︎ Soy Sauce and Sauce... I compared the sharp, dry soy sauce that serves as the base for the sauce with the rich, concentrated sauce. Just these alone can elevate both rice and chilled sake!◼︎ Tokyo Craft... I started with this draft beer at Kabuto!◾︎ Special Junmai Unfiltered Nama Sake "Yuki"... Made from organic farming, "Yuki" is refreshingly delicious.◼︎ Dry Junmai "Nakara"... This crisp, dry junmai sake smoothly cuts through the eel's fat.◼︎ Wataboushi... This is a cloudy sake—it's easy to drink with a sharp acidity.While I didn't compare it with wild eel, the course at Kabuto, starting with rare skewers that you can't enjoy at other places and finishing with impressive white grilled eel and kabayaki, is simply the best.
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