Unaju JPY 8000. The menu is refreshingly simple—just this one dish.To start, you are served eel jelly along with beautifully arranged pickled daikon and cucumber. The pickles are not only visually appealing but also delicious.The rice is freshly cooked right in front of you in a pot. The eel is grilled with incredible care by the chef, who slowly rotates it to ensure even cooking. Watching this meticulous process from the counter is quite enjoyable.The aroma of the sauce as it soaks into the eel builds anticipation to a climax. When the eel is served, it shines a golden color. One bite reveals its astonishing tenderness. I was truly amazed at how it could be grilled without falling apart.The flavor of the sauce is relatively light—not too sweet or salty, with a gentle taste. The grilled edges of the eel are perfectly crispy and delicious. I enjoy it with a generous amount of freshly grated wasabi prepared right in front of me.I exchanged bites with the chef's eel for a comparison, and his was slightly lighter in flavor. It’s a matter of personal preference, but he mentioned that my eel was a bit too oily. However, mine was considerably softer.The liver soup contains a large piece of liver, almost the size of a finger joint. It is incredibly plump and has a delightful texture, comparable to the soft roe of grilled fugu.I observed the chef preparing the eel, meticulously removing bones with tweezers. His respect for the eel, from preparation to grilling, was palpable and truly moving.