* Bone Senbei * Liver Wasabi * Grilled Brand Unagi * Natural Unagi Unaju This time, I indulged in a luxurious comparison between grilled brand unagi and natural unagi unaju. First, the bone senbei. Its crispy texture and delightful aroma reflect the restaurant's commitment to ensuring that every part of the fish is enjoyed. Next, the liver wasabi was completely free of any unpleasant odor, showcasing the freshness and meticulous preparation of this exquisite dish. What truly impressed me was the grilled brand unagi. With no unnecessary seasoning, the natural flavors and the sweetness of the high-quality fat stand out beautifully. The skin is perfectly charred, while the flesh is astonishingly fluffy. Enjoying it with wasabi soy sauce allowed me to fully appreciate the quality of the ingredients. Next, I tried the natural unagi unaju, which featured a firm texture unique to wild unagi, with a deep umami flavor that unfolds with each bite. The aroma of charcoal grilling, the elegantly balanced sauce that isn’t overly sweet, and the well-cooked rice create a truly exquisite combination. The unagi is steamed before grilling, allowing excess fat to drip away, resulting in an incredibly tender and fluffy texture that melts in your mouth. The delicate umami and refined taste of the unagi, distinct from the more robust flavor typical of Kansai-style, is a unique charm of this restaurant. As we approach the Day of the Ox, summer is just around the corner. During this hot season, why not boost your energy with delicious unagi and tackle the summer with vigor? I highly recommend experiencing this renowned restaurant that has made me want to return five times. It was a great meal.