Just a 1-minute walk from Sangu Bashi Station, I visited the renowned "Sangu Bashi Asaya," a recipient of the SILVER AWARD in the top 100 eel restaurants.I was invited and arrived on a weekday at 6 PM.I ordered the Omakase Course for JPY 30,000.This course features six types of eel:- Sangen Eel from Kagoshima- Eel from Mr. Yokoyama in Kagoshima- Moritoku Shoten from Tokushima- Wild eel from Amakusa, Lake Biwa, and Lake Ogawara (Aomori Prefecture)The owner, Mr. Seiji Hagiwara, began his career in a Japanese restaurant and gained experience in a fish shop and a yakiniku restaurant before training at the famous Chinese restaurant "Wasa" in Ebisu. He became independent after running an eel operation on his day off for 23 years.The 12-course menu exclusively features eel, with traditional preparations like white grilled eel and eel rice, as well as surprising twists with Japanese and Chinese influences. Every dish was incredibly delicious.That said, the highlight of the day was the white grilled wild eel. The thick, crispy skin provided a juicy flavor that was simply delightful.I enjoyed every bite until the very end.【Today's Menu】1. Eel Soup (Sangen Eel from Kagoshima) A clam broth with red eggplant.2. Eel Sashimi (Eel from Mr. Yokoyama in Kagoshima) Tossed with Kujo green onion miso.3. Eel Tempura (Moritoku Shoten from Tokushima) Served with matcha salt.4. Eel Tempura (Moritoku Shoten from Tokushima) Accompanied by condiments and tempura dipping sauce.5. Grilled Eel Liver Served with finely sliced snap peas and Nara pickles.6. Eel Tamago (Sangen Eel from Kagoshima) Eel on top of an egg, with white corn sauce and peas.7. Eel Inro-yaki Topped with young ginger miso.8. Grilled Eel Fin and Tail Served with fruit tomatoes, chrysanthemum petals, and seasonal vegetable jelly.9. Grilled Eel with Straw (Eel from Mr. Yokoyama in Kagoshima) Charred skin grilled over straw.10. Peking Duck-style Eel (Sangen Eel from Kagoshima)11. White Grilled Eel (Wild eel from Amakusa, Lake Biwa, and Lake Ogawara (Aomori Prefecture)) Served with wasabi and eel liver salt.12. Eel Rice (Sangen Eel from Kagoshima, Eel from Mr. Yokoyama) - Front: Sangen Eel from Kagoshima prepared in the Kansai style - Back: Eel from Mr. Yokoyama prepared in the Kanto style - Rice cooked in a Hagama pot using Yumetsukushi. - Pickles and red miso soup.13. Mizu Yokan (Water Jelly)
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