I visited a famous, long-established eel restaurant in Ikebukuro that is notoriously difficult to reserve. ✨The interior retains a traditional charm, allowing diners to enjoy their meals while watching the meticulous grilling process right in front of them. The course that lets you savor every part of the eel was an experience unlike any other. I was fortunate to have the opportunity to taste both wild and farmed eel, which made for a truly delightful experience.Rare parts such as grilled fin, grilled liver, heart, and skewered eel kept appearing, each offering different textures and flavors. By enjoying the entire eel, I was able to truly appreciate its depth and richness.What stood out the most was the comparison between the grilled wild and farmed eel. The simplicity of the white grilled eel highlighted the differences in the ingredients; the wild eel had a firm texture and robust flavor, while the farmed eel was plump and rich. Each had its own unique appeal, making it a fascinating experience.Similarly, the kabayaki (grilled eel with sauce) also differed between the wild and farmed varieties, allowing me to fully enjoy the savory aroma of the sauce and the umami of the eel. I concluded my meal by enjoying it with rice, which was a satisfying finish.This course not only featured classic eel dishes but also allowed me to enjoy rare parts and the differences between wild and farmed eel, making it a true eel feast. It’s a must-visit for anyone who loves eel, and I would love to return if I get the chance! ☺️୨୧┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈୨୧ 【Menu Items】 ◇ Water Eggplant with Vinegar Miso ◇ Grilled Eel (with Sauce) ◇ Grilled Eel (with Salt) ◇ Chilled Tofu with Sea Salt ◇ Grilled Fin ◇ Grilled Liver ◇ Bite-sized Kabayaki ◇ Eel Tail ◇ Heart ◇ Skewered Eel ◇ Pickles ◇ Wild Liver ◇ White Grilled Eel (Farmed) ◇ White Grilled Eel (Wild) ◇ Kabayaki (Farmed, Wild) ◇ Large Rice ୨୧┈┈┈┈┈┈┈┈┈┈┈┈┈┈┈୨୧
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