I discovered a cancellation spot for OMAKASE the day before, and since I couldn't compare the natural eel last time during winter and had no particular plans, I decided to go.- Vinegar Miso with Senshu Water Eggplant: This was my first time trying it. The vinegar miso pairs perfectly with sake! While waiting, I added cold tofu and pickled vegetables as snacks. When asked about the volume for the comparison between natural and farmed eel, I requested both types. For the natural eel, I ordered one each of the white grilled and kabayaki styles, and for the farmed eel, one of each as well.- Cold Tofu (not part of the course): Served with Tsushima sea salt. As always, it was creamy, sweet, and delicious!- Grilled Eel Head (Kanto style): Steamed, it was bony but manageable. The flesh was meltingly tender. However, the sauce overpowered the eel's flavor.- Grilled Eel Head (Kansai style): Salt-grilled, it was bony too, but the flavor and aroma were definitely better this way.- Two Grilled Fin Pieces: Tail, belly fin, and back fin. The tastiest parts of the eel. Tender and full of flavor!- Grilled Liver: The bitterness was delicious! The texture was great too!- Skewered Eel: Flesh from the tail end. Crispy on the outside and fluffy on the inside. Served hot, it was amazing! The saltiness was just right and so tasty!- Pickled Vegetables (not part of the course): Cucumber, asparagus, carrot, fresh konjac, zucchini. I had this last time too, but surprisingly, the pickled fresh konjac was quite good.- Bite-sized Kabayaki: It shrinks quite a bit when grilled. But it was crispy and packed with flavor!- Tail: The most active part is the tastiest!- Heart: As always, eel blood is toxic, so I swallowed it whole with water.Comparing and smelling the natural and farmed eel. The larger one is the natural eel.- Natural Eel Head: Salt-grilled. I had the natural liver the time before last, but this was my first time trying the head. It was bony but thick and delicious!- Farmed Eel (from Shizuoka) White Grilled: Served with Andes salt or sea salt. It was very firm! So firm that my chopsticks struggled to pick it up! The texture was incredible! My jaw got tired! - Natural White Grilled Eel from Lake Shinji: We were supposed to split one, but since it was small, I treated it as a whole. I’m not an expert, but this must be the natural texture. It had a fluffy yet firm softness, and the eel's aroma and flavor were rich and delicious.When asked about the amount of kabayaki rice, I chose the medium size.- Kabayaki: The whole piece was farmed, while the half piece was natural. The origin was the same as the white grilled. The farmed eel had less texture than the white grilled, but it still had that firmness. However, the natural eel had a better texture and flavor; it was truly delicious and natural.- Liver Soup: Made with freshly shaved bonito flakes.- TeaOnce again, it was delicious. As always, it was a delightful surprise to find this place, and I’m glad I came. It was a great meal.Since it was still early, I’m heading to the bar that the chef recommended next!
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