Today, I had the pleasure of hosting some wonderful people at Uran for a delightful eel gathering. Thank you all for coming from afar!It was truly a fun time filled with great conversations, and the moments flew by from start to finish. Eating eel with fellow enthusiasts makes it taste even better! Thank you all so much! A special thanks to the chef and his wife for their attentive service to our guests.Now, regarding the eel, we had the "deshiko" variety. As before, they prepared both western and eastern eel for us. This time, we enjoyed the thicker, 1.5-class aged eel.The white grilled eel was airy and tender, not the 2-spec version. The thick flesh was fluffy and soft, while the crispy skin was perfectly grilled. Thanks to the careful rendering of fat, the flavor was very refreshing, with a strong hint of water aroma. We also enjoyed the different textures depending on the part of the eel. I burned my tongue on the hot eel! For the kabayaki, we had it served as unaju (eel over rice). We shared three different types based on the fat content, and it was delicious with the sauce well absorbed, enhancing the aroma. The differences in individual eels were quite noticeable. I absolutely love the presentation of Uran's unaju!Everything was delicious today. I’m always amazed at how perfectly they grill such large sizes, no matter how many times I experience it. I was also able to see the protractor this time, and I learned so much again. I really need to deepen my knowledge of eel. I was worried about the chef's health, but I'm glad to see he looks well. Thank you once again for today. I look forward to visiting again! It was a feast!
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