This is my third visit to the renowned Unagi Uomasa in Yotsugi.During my last visit, I enjoyed the natural eel grilled in the Kansai style, but this time I made a reservation for the special large size of the farmed brand eel "Bandō Tarō" and intentionally ordered it in the Kanto style.First, I tried the "Shira-yaki."Sprinkling a bit of the special liver salt on it before taking a bite, the soft and fluffy texture of the eel combined with the high-quality, mild fat and rich umami of Bandō Tarō hit my palate directly. Once I confirmed the potential of the ingredients, I switched to wasabi soy sauce, which sharpened the rich fat's contours with its spiciness, enhancing the umami's clarity. This two-step approach was truly excellent.Then came the main event: the "Unaju."As soon as I opened the lid of the lacquered box, the aroma of charcoal grilling wafted up, revealing the oversized eel that overflowed from the box. The steamed Kanto-style Bandō Tarō was the ultimate in "fluffy and melting." It was so tender that it was difficult to lift with chopsticks, and in the face of the rich sauce and melting fat, I found myself mindlessly devouring it without a second thought.Finally, the liver soup served as a perfect refresher, gently cleansing the rich fat lingering in my mouth.The impressive technique and depth of flavor at this restaurant, which brings out the best of both natural and farmed eels, as well as the Kansai and Kanto styles, reminded me once again of their exceptional skills.At the end, I also picked up a takeout order of Unaju that I had reserved in advance to enjoy at home.