In the previous article, I talked about a Chinese izakaya called "Fukukin" in Shinjuku Gyoenmae, where all appetizers are priced at JPY 400. Now, let’s dive into a special experience at the renowned eel restaurant "Tsugumi An" in Komagome, where I managed to secure a reservation after 10 years! This place is famous for being incredibly hard to book, with only 4 to 5 groups allowed each month.I heard that reservations open at 9:30 AM on the first of the month, so I called right at that time and, to my surprise, got through! I was lucky enough to secure a spot!I had read online that they only serve one group during lunch and dinner on weekdays, so I thought, "If there are about 60 slots available (2 groups x 30 days), I might have a chance!" However, upon arriving and chatting with the chef and the owner, I realized my understanding was completely off. It turns out they only accept reservations for three weekends a month, specifically on Fridays and Saturdays. Plus, there’s a priority for regular customers, meaning only about 4 to 5 new reservations are taken each month. Wow, that’s a tough gate to get through!When I mentioned that I managed to book a spot on my first try, the chef said, "You’re the second person in ten years!" I’m so grateful for this miraculous encounter, and I’m excited to share my top-notch eel experience with you.The restaurant is located a bit away from Komagome Station. The owner was waiting at the entrance to greet me, which felt more like visiting a home than a restaurant. They renovated their house to create this dining space, and we had a great conversation about it, but I’ll save those details for another time.The menu consists of only one option: an omakase for JPY 16,000. I can’t wait!I started with a refreshing "Akaboshi" beer, which has a unique texture that changes with each sip. Enjoying a beer while chatting with the chef and the owner made this moment even more delightful.The appetizers included simmered eggplant, mentaiko with small fish, a platter of small fish, mushrooms, and firefly squid, all of which paired perfectly with the drinks. I’d love to enjoy the karasumi (dried mullet roe) and firefly squid with some shochu!Next, I had grilled eel parts: liver, tenderloin, and rib sections. Each piece is a rare delicacy, known as "reward parts" of the eel. The liver has a slightly bitter richness that bursts in your mouth, pairing excellently with shochu. The tenderloin is firm yet tender, while the rib section is fatty and juicy, exploding with flavor as you bite into it. Absolutely delicious!The grilled eel (kabayaki) had a crispy skin and an astonishingly tender texture. I never knew eel could be this tender! They use a Kansai-style grilling method, directly grilling eels from Okumikawa without steaming them. The chef explained, "If you don’t grill it, the skin won’t taste good." This method maximizes the flavor of the skin, and since the eel is aged properly, it achieves a texture that is both tender and firm, creating a delightful contrast.The highlight is the transformation of flavors with each bite, as the skin, meat, and fat blend together. The chef’s words, "That change is what makes it delicious," resonate perfectly with the experience, as the joy of eel unfolds with every bite.The steamed eel and the grilled eel here are on a completely different level! The pickled vegetables are said to be the chef's prized possession, with a 150-year-old pickling base! The moment you taste it, layers of acidity, saltiness, and umami rush in. The vegetables have a distinct flavor, yet the aftertaste is smooth, with a gentle depth of lactic fermentation spreading in your mouth. So delicious!For the grilled eel (shiroyaki), I was served a different part from the previous kabayaki. The balance of salt and sansho pepper was perfect! As I lifted it with chopsticks, a subtle aroma wafted up. The first bite delivered the eel's umami directly to my palate. I was left speechless, wondering how something could taste so good without any sauce!The accompanying salt is a blend of different types, and the chef generously sprinkled it on, enhancing the sweetness of the eel's fat. You can feel the chef's confidence in every grain of salt, as he said, "This doesn’t allow for any tricks, but it’s delicious!"This eel is perfect for pairing with drinks. Enjoying it with shochu is simply the best!When I opened the lid of the unaju (eel rice bowl), the sweet and savory aroma wafted up, and the beautifully arranged eel made me hold my breath. It looked so delicious!!!With trembling hands, I took my first bite. The crispy skin met my teeth, and in an instant, the tender meat crumbled, releasing the rich fat onto my tongue. "Soft yet firm, and soft again"—that texture is unforgettable. The chef carefully grills the aged eel while removing the bones by hand, resulting in a refined dish where the skin is just as delicious, revealing different flavors with each bite.The rice used is from a farmer in Miyagi, grown with the famous water from Hakushu, Yamanashi. I learned that this farmer moved to Yamanashi after the earthquake and continues to cultivate rice. The chef takes 3 to 4 days to cook it, carefully removing chlorine from the water based on the arrival time of the guests. You won’t find another eel restaurant that pays this much attention to rice!The dedication continues: the sauce is only applied to the center of the rice, keeping the eel, rice, and sauce separate until they meet in your mouth, creating the perfect harmony. The rice is incredibly delicious, ensuring that the eel, rice, and sauce come together in the most delightful way. The level of perfection in this unaju is truly remarkable.As I ate, I felt warmth spreading through my body. This was an incredibly happy eel experience! I definitely want to come back, but I can’t help but compare it to other eels.I’m so glad I could come here! It was a great meal! Even after finishing such a delicious meal, the chef and owner continued to chat with me over the counter. I lost track of time and ended up talking for over an hour. Hearing various stories about the restaurant, the chef, and the owner became cherished memories!I know it’s tough to get a reservation, so I’m not sure when I’ll be able to come back, but I’ve completely become a fan of "Tsugumi An"! What started as a visit for unaju turned into a wonderful experience, leaving me with a feeling of, "I really like this place."May I encounter more delicious food today!Hangover Recovery Index:Gentleness to the stomach: 5Effect on headaches: 5Soul recovery power: 5Desire to return: 5Total recovery index: 20/20"This is a place you should come to when you can fully engage with it."