I had been curious about this restaurant for a while, so I made a reservation to visit during the season when natural eel is served.Today's eel was said to be natural "umi unagi" (sea eel).Both the white grilled eel and kabayaki (grilled eel with sauce) were prepared in the Kansai-style charcoal grilling.The course included the following:- Yamato clam soup- Soge (small flounder) sashimi- Sea snail sashimi- Grilled sweetfish- White grilled eel (using natural eel)- Tempura of shrimp and spear squid- Kara-age (fried chicken)- Unadon (eel rice bowl using natural eel)- DessertThe soup featured a giant clam and was delicious with a rich dashi flavor.I also tried soge for the first time; it had a nice bounce and a crunchy texture, making it very tasty.As for the eel, I was fortunate to enjoy the rare natural variety. It was in season, perfectly fatty, with a crispy exterior and fluffy interior—absolutely delicious.The dessert was a perfect way to finish off the meal, and I highly recommend trying it.While the portion size was a bit on the smaller side, I was very satisfied overall with the flavors and the experience. Thank you for a luxurious time!
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