I had been wanting to visit Sangu Bashi Asaya for a long time.To be honest, I never had much interest in eel before, and my perception of eel was limited to unaju (grilled eel over rice).However, this experience completely changed that.The luxurious course allows you to savor six types of eel, including both wild and farmed varieties, through various preparations such as sashimi, tempura, grilled liver, and white grilled eel, ensuring that no part of the eel goes to waste.It’s astonishing to think about how much the possibilities of eel can be expanded through farming techniques and culinary methods.This meal truly stimulated my senses.The course included:- Eel soup (with shijimi clam dashi)- Eel tempura- Eel sashimi (with green onion miso)- Grilled eel liver- Eel with egg and white corn sauce- Eel tenderloin with junsai and fruit tomato- Charcoal-grilled eel- Eel rolled and grilled- White grilled eel- Unaju (grilled after skewering)This experience was not just about delicious food; it was a time to appreciate the chef's skills, philosophy, and respect for the ingredients, honed through diverse culinary experiences at places like "Wasa" and "Yoroniku".Although it’s very close to Sangu Bashi Station, the sign is placed further back, making it easy to miss, so please be careful when you visit.
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