Ranked 4th in the national unagi rankings, I took the opportunity of my wife's birthday to visit this place since it's close to home.While reservations for seats are not available, it is essential to reserve the ingredients.Arriving just before 11 AM on a Saturday, I was greeted by a sign stating "Sold Out for Today". The parking lot was full as well.I made a reservation for two unaju (grilled eel over rice) and freshly prepared liver, and since I could also use the parking lot of "Hakone Bakery", I waited there with a coffee while anticipating a call from Tomoei. An hour and a half later, my phone rang.Two unaju and the freshly prepared liver (with wasabi and sauce) were brought to our table.I tasted the liver while it was still hot. I craved a beer.The wasabi liver was plump and crunchy, definitely the MVP of the day. I wanted some sake.The unaju was fluffy in the Kanto style, delicious without any peculiar odor or greasy aftertaste.(I slightly regretted not ordering the shirayaki due to the richness of the fat. I should have shared it with my wife... I imagine the shirayaki would have been so rich that even with wasabi, it wouldn't have felt spicy.)First of all, thank you for the wonderful meal. Next time, I hope to come using public transportation so I can enjoy the shirayaki with beer and sake, so I look forward to that.P.S. I used to dislike eel. However, during my transfer to Nagoya, I discovered the Kansai style and grew to love it. Thanks to Tomoei, ranked 4th in the national unagi rankings on Tabelog, I realized that it wasn't eel I disliked, but rather the Kanto style.