Located near Yotsugi Station on the Keisei Line, this renowned unagi restaurant is well-known for its exceptional offerings. Although they use farmed eels, the large and thick unaju made with the brand eel "Bando Taro" was pure bliss!Not only is it recognized as one of the top 100 restaurants, but it also won a Silver award at The Tabelog Award, making it a representative unagi establishment in Japan. I strategically planned my visit for a day when I could leave work early and made a reservation through Table Check for 6:30 PM on a weekday.◆ Domestic Brand Unagi Large Unaju (JPY 11,330, tax included) ・ Liver Soup (+JPY 300)The medium-sized beer was Heartland. Within about 15 minutes, I was served complimentary crispy eel bones and liver sashimi. The crispy bones from the large unagi were the most impressive I’ve ever had!Since I had made a reservation, the unaju arrived in about 20 minutes. The unagi was the highest quality brand farmed eel "Bando Taro," which closely resembles the taste of wild eel. The size and thickness were remarkable! This was my first time trying unagi at this price point, and it was definitely a different experience compared to the 5,000 to 6,000 yen range.They use only Kishu Binchotan charcoal and cook it at high heat, ensuring it stays hot even until the end of the meal. The cooking was exceptional, and the thick eel was fluffy! However, it wasn’t overly soft; the flesh was firm and incredibly delicious. The sauce was thin, with a strong umami flavor and a balance of saltiness rather than sweetness, which was perfect for my taste.It’s not a place you can visit casually, and while I usually feel satisfied with unagi around the 5,000 yen mark at top 100 restaurants, knowing this higher level makes me want to come back for more!