I visited 【Uran】 in search of delicious and enjoyable eel.Located about 3 hours from my home, this restaurant is renowned for its exceptional dedication to eel cuisine. When you visit, you not only get to enjoy a meal but also gain deep insights into eel from the chef, who shares fascinating knowledge about everything from the eel's ecology to cooking methods. His stories are always intriguing, and I discover something new each time.During this visit, I particularly savored the shirayaki (grilled eel) and kabayaki (grilled eel with sauce). The shirayaki is prepared using a technique called "Kimo-zume," where the eel is rolled and grilled. Additionally, a unique method called "Airy" is applied, which involves making side cuts during the cooking process. This technique, specially named "Kimo-zume Airy," results in a softer and fluffier texture.As for the kabayaki, I had the rare opportunity to compare eels sourced from two regions: Hamamatsu and Kosei City. The differences in their farming methods affected the thickness of the eel meat and the richness of the fat, highlighting the unique characteristics of each region. Furthermore, I was able to experience two different grilling methods: "Fat Retained" and "Fat Removed," which showed how the same eel can have vastly different flavors depending on the cooking technique.To conclude, I enjoyed a luxurious dish of kabayaki served over rice with an egg yolk. This combination enhanced the umami of the eel, creating a rich flavor that spread across my palate. I was truly impressed by the deliciousness and express my heartfelt gratitude. I look forward to my next visit.It was a great meal!