There are many renowned unagi restaurants in my hometown, but this particular place was one I absolutely wanted to visit. Actually, it might be the other way around. Since I can enjoy delicious unagi locally, I find myself wanting to venture to these harder-to-reach famous spots. Well, overall, I just love unagi.The extreme heat was merely an excuse.I carefully examined the reviews. Even though it was summer vacation, I aimed to arrive by 10 AM on a weekday. The official opening time is 11 AM, but it seems they open a bit earlier, and the exact time varies by day, so I set my target time to ensure I could be among the first customers (the restaurant has 18 seats). Even during summer vacation, this place isn’t the type to get overly crowded. I thought I might be able to get in near the front of the line. As I approached, I just barely made it in for the first round.Phew, that was close! (laughs)The restaurant is located on the first floor of an apartment building, and there are round chairs set up inside for waiting customers. The instructions for lining up are clearly displayed, and staff members frequently come by to check and add chairs as needed based on the number of people waiting. At that moment, I could sense the restaurant's consideration for its customers. No doubt about it, places like this are always delicious.Customers are guided in order, and we were the 14th in line, arriving around 10:40 AM. There were several fans in the waiting area, so waiting in the scorching heat was not an issue, and the air conditioning inside was effective. As a result, we did wait a bit after being seated, so I felt fortunate to have entered during the first round.The limited liver skewers had already sold out by the time the first six customers arrived. I wonder what time I should aim to arrive to try those?First, I quenched my thirst with a chilled bottle of beer (with edamame as an appetizer). The highly anticipated unaju (grilled eel over rice) arrived around 11:20 AM. "Our unagi has no unpleasant odor, so please enjoy the first bite without adding anything like sansho pepper," the staff member advised. Huh? What odor? I’ve never been told that at a restaurant of this caliber, nor have I ever experienced any unpleasant smell myself. Thinking about this, I slowly brought the unagi to my mouth, and…It really was absent! Completely absent! The "odor" the staff mentioned was something I hadn’t understood before, but it truly existed!And this unagi, which had no odor whatsoever, was so tender that it fell apart as soon as I touched it with my chopsticks! This tenderness must be the result of the chef's skill. Even a novice like me could clearly see the meticulous craftsmanship. The texture was unlike anything I had ever experienced, completely overturning my concept of unagi. I thought that someone who dislikes unagi would be even more impressed if they tried this. (Though I wouldn’t want to make them eat it, haha)The liver soup (JPY 330) was also something I had never tasted before; it was incredibly smooth and had no unpleasant odor. The floor staff's attentiveness and care were exceptional, and I could hear voices from the kitchen saying, "Thank you very much." Not only was the flavor outstanding, but the service was top-notch as well. I was moved by everything.I initially hoped to visit during the first round, but I definitely want to try the liver skewers next time. I will make sure to have them!