Delicious Thoughts @Unagi Uomasa Treating myself to a visit to Uomasa after a long time. ⭐⭐ Bando Taro Extra Large Unaju As usual, I was served fried eel bones and liver as an appetizer. After a 55-minute wait from entering the restaurant, my dish finally arrived. The Edo-style eel had a perfect balance of saltiness, a strong sauce, and a sweet-savory flavor that was just right for me. The craftsmanship of grilling over high heat resulted in a beautifully caramelized, crispy skin, and I was expecting tender, fatty meat. However, this time it was more moderate. That said, the thickness of the eel was impressive—much thicker than the limited-time giant fried horse mackerel I had yesterday at Ootoya. And it was tender. I prefer the rich flavor of farmed eel over the lighter, deeper taste of wild eel. In this scorching heat, it's definitely worth the trip to Yotsugi.
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