The selection of ingredients, the skillful control of charcoal and flames, and the well-paced course structure created an artistic dining experience that far exceeded the simple notion of "going out for eel." The sweetfish was the best I’ve ever had in my life. The grilled eel was also exceptional. The warm hospitality from the chef and the staff made the experience even more enjoyable, and I truly believe this renowned restaurant is worth visiting even from afar. I definitely plan to return in a different season.
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