I absolutely love Unagi Uomasa in Yotsugi. Although it's a bit late, this was my first visit of the year. It's one of the restaurants I frequently visit. During the busy summer season, unagi restaurants are quite hectic, so I always prefer to go to a place like Uomasa, where they consistently provide attentive service.Additionally, Uomasa has a very comfortable atmosphere. The head chef, the owner, Takahiro, and all the staff always greet me warmly. Thank you for your continued kindness. A pleasant dining atmosphere is truly important. I’m happy to enjoy unagi in such a dedicated environment.While it's the season for wild unagi, I opted for the classic Bando this time. When you think of Uomasa, you think of Bando. I haven't had Bando anywhere else recently. In fact, I might as well just have it here at Uomasa! Haha.Today's unagi is likely from Chiba's Bando Taro. Knowing which pond the Bando comes from is indeed important. It was steamed and then grilled.▶︎ Ordered items ・Domestic brand unagi, extra large JPY 11,000 ・Rice JPY 330 ・Liver soup JPY 300As I waited with excitement, it arrived! When I opened the lid, I was greeted by glossy, perfectly arranged unagi! It looked plump and delicious just by looking at it! Haha. The appearance of unaju is indeed important.Taking a bite...Wow! It had been a while, but Uomasa's unaju is truly delicious. For those who love fluffy and tender textures, this is a must-try! Haha.Today, the surface was a bit milder than usual, but I could still feel the nice char. The flesh was fluffy and tender. It was well steamed, yet plump, with a delightful layer of fat. I didn’t notice any small bones at all. I must say, it has a unique texture that stands out. It feels like the umami and heat are locked inside, allowing me to enjoy not just the softness, but also the rich flavor and aroma of the unagi. This slightly distinctive taste is what makes Uomasa special. It’s been a while since I had Bando, and it’s still delicious. As mentioned earlier, while the char was milder, the skin was slightly crispy, adding a nice aroma that occasionally came through. The unagi was so tender that it almost fell apart when I picked it up with chopsticks, showing the skill in its preparation. Once again, it was incredibly delicious.The sauce was sweet and savory, with a nice sharpness from the soy sauce. The amount of sauce felt a bit lighter than usual, but it still enhanced the flavor. It also had a bit of sweetness, which paired perfectly with the rich unagi.The rice was cooked just right and very tasty.The pickles and liver soup were also well done.It had been a while since my last visit, but Uomasa's unaju is still delicious. It offers a satisfying level of deliciousness. It’s not just soft and fluffy; it has a unique depth that you can only find here. Thank you, Takahiro, for the delicious unagi today! I really enjoyed our conversation as well. I look forward to my next visit! Thank you all for your attentive service, especially on such a busy day. I’m glad to see the head chef and owner looking well! Please stay healthy for a long time. I will continue to visit, so I hope to see you all again soon. Thank you for the wonderful meal!
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