I made a reservation in advance through TableCheck to visit the renowned Unagi Uomasa in Yotsugi. Given its high ranking in the national unagi rankings on Tabelog, my expectations were naturally high. This restaurant operates on a reservation-only basis, where you also select your dishes at the time of booking. On this occasion, I ordered the "Special Japanese Brand Unagi."Upon entering at 6:30 PM, I was greeted by a calm atmosphere reminiscent of traditional unagi restaurants, while the wall covered in signatures quietly tells the story of the restaurant's skill and history. Interestingly, they start preparing the unagi only after you arrive. They fillet the lively unagi, skewer it, grill it, and then cook it over Kishu Binchotan charcoal. Instead of feeling like I was just waiting, I savored the experience of watching a whole fish transform into a dish in the unseen kitchen.While waiting, I was served the grilled liver and bone crackers from the filleted unagi. The bone crackers were fragrant and paired dangerously well with beer. The liver had a unique bittersweetness and refreshing taste, making it a perfect prelude to the main unagi dish. Enjoying a Heartland beer, I settled in for a moment of adult waiting.Around 7 PM, my rice bowl arrived. Lifting the lid revealed the impressive sight of unagi sprawled across the tiered box. The surface had a delightful char from the charcoal grilling, and the flesh was tender, easily flaking apart with chopsticks. The fat was refined, offering a lingering taste rather than heaviness. The sauce was not overly sweet or thick, but rather light and elegant, designed to highlight the natural aroma and umami of the unagi. Personally, I prefer a sauce with a bit more richness and assertiveness, but this subtlety is part of what makes Uomasa unique.The clear soup was fragrant with mitsuba, and the colorful pickles served as excellent accompaniments. While the price is certainly not for everyday dining, considering the effort involved in preparing live unagi to match the reservation time, it offers an experience that goes beyond just a simple unaju.This unagi is not about flashy sauces but rather about savoring the ingredients, craftsmanship, charcoal grilling, and time. I look forward to trying the grilled version next time.
We use cookies on this site to enhance your user experience.
