I had the pleasure of dining with my former boss, Mr. I, who had been very supportive in my previous job. We joined the 3 PM group.1️⃣ The appetizer was a homemade vinegar miso dip with Senshu water eggplant, just like last time. I'm glad it seems to have become a staple.2️⃣ Eri-yaki... At Kabuto, everything is generally grilled, but the first dish, Eri-yaki (the head), is uniquely steamed.3️⃣ Salted head... This is grilled with salt, using the same part as the Eri-yaki.4️⃣ Chilled tofu... The Daidou tofu served with Tsushima sea salt is incredibly delicious.5️⃣ Grilled tenderloin... This dish includes several pieces of the tail, dorsal, and belly fins that are often discarded at other restaurants. Since these parts are well-used, they are exceptionally tasty.6️⃣ Pickles (carrot, fresh konjac, zucchini, eggplant, asparagus, cucumber).7️⃣ Grilled liver... It has a rich, deep flavor.8️⃣ A bite-sized kabayaki.9️⃣ Kushimaki... This part is close to the tail, and the well-used areas are delicious.1️⃣0️⃣ Tail... This part is also well-used, making it tender and flavorful.1️⃣1️⃣ Heart.1️⃣2️⃣ Natural head (from Amakusa).1️⃣3️⃣ Farmed white grilled eel... The taste differs between the head and tail, so I cut it in half with scissors to share with Mr. I.1️⃣4️⃣ Natural white grilled eel from Lake Ogawara in Aomori Prefecture.1️⃣5️⃣ Farmed kabayaki.1️⃣6️⃣ Natural kabayaki from Lake Ogawara in Aomori Prefecture.1️⃣7️⃣ Liver soup.Once again, it was absolutely amazing! Kabuto is a one-of-a-kind eel restaurant. Each part has its own unique flavor and characteristics, making it delicious. We even had extra servings of the last white grilled and kabayaki, which made Mr. I very happy. It was a wonderfully delicious, enjoyable, and blissful three hours.
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