I visited on a Tuesday just after 11 AM, and there was already a 1.5-hour wait. However, if you provide your phone number, they will contact you at the designated time, allowing you to make a reservation and wait at a nearby café. We spent our waiting time at the Kanagawa Prefectural Earth Science Museum, so it was not a bother at all.We ordered Unaju (grilled eel over rice) along with seasonal dishes of mozuku seaweed, natural yam, and water eggplant. The most impressive dish was the natural yam. The visual of the stick-shaped yam sticking out was incredibly avant-garde and surprising. Additionally, it was a very innovative dish mixed with goji berries and blueberries. The taste was remarkable; the natural yam was wonderfully sticky, and I was amazed at how different it was from any yam I had eaten before.The mozuku was the thickest and most impressive I’ve ever had. It had a citrus flavor, possibly sudachi, which made it quite sour—perfect for summer.Finally, the long-awaited Unaju arrived. The eel served here is called "Ao Unagi" (blue eel). It’s not just a specific breed or limited to a certain region; they select eels that have grown particularly well, about 1.5 times larger than average, for their quality. When comparing my eel to my partner's, I noticed that mine had more fat, highlighting the individual differences. It’s enjoyable to exchange bites of eel when dining with two or more people.The sauce was neither too sweet nor too salty, perfectly balancing the rich eel. The staff were exceptionally friendly, making for a pleasant dining experience.