I had always wanted to try Kabuto at least once in my lifetime. Although it’s quite pricey, I didn’t want to regret not trying it, so I attempted to make a reservation several times, but failed each time. The last time I tried to book, it sold out in less than a minute. The popularity is incredible!Finally, on my third attempt, I managed to secure a reservation.I arrived for my 3 PM reservation with a senior colleague.The atmosphere was filled with wealthy patrons (laughs).At 3 PM, we were called by our reservation name. We were seated at a central table as the third group. There was a space under the table to place our bags, which was convenient.The owner was surprisingly young, probably in his 40s. There was also a veteran staff member attending to the dining area. Although it’s called a dining area, it’s quite small with a little tatami room in the back, a counter for about six people, and a four-seat area near the entrance.The first announcement from the chef was that only farmed eel would be served, which I had read in reviews. Then, we were asked about the portion size: regular or large. Choosing large would mean more kabayaki (grilled eel).Not knowing when the next opportunity would come, I decided to go for the large portion without consulting my senior (laughs).We started with skewers. It was my first time eating eel skewers. The head was served separately with sauce and salt. The chef instructed us not to use the sansho (Japanese pepper) until told to do so. I tried the head for the first time; it was crunchy and had a nice texture, which was surprisingly delicious.Next, we had skewers made from various parts of the eel, grilled with sauce… they were tender and rich in flavor…!The grilled liver was different from what I imagined, but it had a unique taste and was delicious in its own right.The kushimaki (grilled eel) had a kabayaki feel to it, familiar yet undeniably tasty.The tail was interesting, grilled separately, and it was delicious.The liver… it didn’t taste like chicken liver, but it still had that liver essence. However, it was easy to eat.The natural eel head was quite tough, and the chef warned us to be careful of the bones. Indeed, it was hard, but compared to the farmed eel head, it had a richer flavor and was delicious.The white grilled eel… wow. The chef suggested we try it first plain, then with salt, and finally with soy sauce. He warned us that soy sauce could ruin the flavor (laughs). He was right! When I tried it with soy sauce, it was clear that it masked the eel's exquisite taste.The kabayaki… was flawless. When asked about the rice portion, I opted for the large size (laughs). No one else around us was ordering that much… But since I went for the large portion, it was the right choice.With four eels split between the two of us, I found myself wanting rice to accompany such delicious eel.Finally, the liver soup was served. At first, it seemed a bit lacking, but later on, I could really appreciate the flavor, so I was advised to drink it as is… and they were absolutely right. The freshly shaved katsuobushi (dried bonito flakes) and the freshly prepared liver were delicious!By the way, we also ordered tofu and nukazuke (pickled vegetables), which were exquisite as well.In any case, I was truly impressed by the chef's mastery of eel and his remarkable knife skills.I’m so glad I visited this restaurant. It was a wonderful place that I would love to return to.I will definitely come back. It was incredibly delicious. It was a great meal!