Today, I visited Sangu Bashi Asaya! Just a 20-second walk from Sangu Bashi Station! Today, I had the pleasure of tasting various types of eel, including the thick natural eel from Lake Ogawara in Aomori, as well as eels from Kagoshima, such as San-ei, Yokoyama, and others. ~ Dishes ~ Bone-cut eel and white sweet potato… The gentle flavor of the broth pairs perfectly with the eel and the texture of the sweet potato! Eel tempura (two types)… Served with salt and flavored soy sauce. Eel sashimi… A specialty! Grilled liver… Served with Nara pickles and snap peas! Eel and egg… Another specialty! Eel with young corn… The corn silk complements it wonderfully! Grilled eel tail and tenderloin… Crispy grilled tenderloin and tail served with refreshing vegetable jelly! Grilled eggplant and simmered eel… The charcoal-grilled purple eggplant from Higo is incredibly tender! Two types of white grilled eel… A comparison of natural eel and Yokoyama's! Pickles… The lightly pickled mustard greens are delicious! Two types of eel rice boxes… One from the Kanto style and one from the Kansai style! Mizu yokan… With an extreme softness, it finishes with the fragrance of green yuzu! Hojicha in a cast iron pot. The dishes remain consistent while incorporating seasonal vegetables, bringing a fresh twist, and every dish has been elevated to a specialty! It was a great meal! ψ(๑'ڡ'๑)ψ
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