I had been wanting to visit Asaya since it opened. I thought I might never get a chance since they stopped accepting new reservations, but then, just the day before, I miraculously managed to secure a spot for the Day of the Eel.I was looking forward to this incredible opportunity, and it did not disappoint. The portion of eel served was almost overwhelming, yet strangely, I felt no discomfort. I completely understood why reservations are so hard to come by.Each dish was unique in flavor, making it impossible to get bored; everything felt like a separate indulgence. The unaju (grilled eel over rice) was so delicious that even though I took half of it home, I still wanted more.In front of me was the crispy Kansai-style eel from Hamamatsu, while in the back was the fluffy Kyo-Mizu eel from Kanto. Being able to enjoy both styles was an absolute luxury.They also served eel sashimi and tempura, all of which were unique to this restaurant. One standout was the eel grilled in its tubular form rather than being opened up. I had a prime seat right in front of the grilling area, which made the experience even more special.In total, I enjoyed 12 dishes, and I was completely stuffed.【Dishes I had】- Soup: Eel and zucchini from Tokushima, eel broth- Eel tempura with sansho salt and sudachi- Neck meat with dipping sauce and condiments- Kyo-Mizu eel sashimi with liver miso and soy sauce- Grilled liver with snap peas- Unatama (eel and egg)- Hamamatsu eel grilled in tubular form with bones removed- Grilled tenderloin with fruit tomatoes, chrysanthemum petals, and passion fruit- Eel and eggplant from Miyazaki- Kyo-Mizu eel pounded with straw and ponzu- Two types of white grilled eel with liver salt- In front is the Kansai-style eel from Hamamatsu, and in the back is the Kanto-style Kyo-Mizu eel- Mizu yokan (water jelly) with yuzu on the right, so start from the left.
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