I visited the renowned restaurant "Rin" in Hamamatsu, which I had been checking out for a while, with a reservation for the "Hamana Lake Shiko Unagi Special Rice Bowl" made a month ago.Upon arrival, I was offered the option of grilled eel, and I impulsively decided to add that to my order. The presentation included a demonstration of the eel that would be used, which heightened my anticipation.Sitting at the counter allowed me to enjoy watching the grilling process up close. The chef used a unique method of preparing the eel, puncturing the flesh with a special skewer and adjusting the heat with a fan—truly a display of craftsmanship.Although the kitchen's ventilation seemed weak, making the restaurant a bit smoky, it felt fitting for an eel restaurant.Soon after, the grilled eel arrived. It was delicious! The skin was crispy while the flesh was incredibly tender. It was served with salt and wasabi; the salt had a strong mineral flavor reminiscent of sea salt, which paired perfectly with the grilled eel. The wasabi was mild and finely textured, which I also enjoyed. Even though I only had half a portion, I found myself wanting a whole eel.Just as I finished, the unagi donburi was served. The grilling style was different from the typical Kansai style, with a crispy skin and an intriguingly soft texture. The sauce was on the lighter side, which might feel a bit lacking for someone from Nagoya who prefers stronger flavors, but that’s a matter of personal taste.Since I had some leftover wasabi from the grilled eel, I used it to enhance the flavor of the rice bowl, making it doubly enjoyable. Eel and wasabi really do complement each other well.However, I personally found the rice to be a bit too soft, even though it was delicious. I was a bit disappointed by the texture, but the free refill of rice allowed me to enjoy a small bowl with sauce, leaving me completely satisfied.It was a great meal!