After about four months since my last visit to Kabuto on April 1st (Wednesday) at 3 PM, I returned today, July 31st (Friday), for the 3 PM counter reservation. I participated in the reservation battle for Kabuto's OMAKASE slots, which open every two months, at noon on June 4th (Thursday). I originally wanted to book for two, but I couldn't manage it. However, my priority was to secure a spot, so I adjusted my plans and somehow completed a reservation for one person! ⭐︎ This is my fifth visit, and until now, I had only seen reservations for two or more, so it’s nice to know that it’s possible to book for one.The previous owner, Kazuo Iwai, trained at the eel restaurant "Kabuto" in Shinjuku's Omoide Yokocho and opened "Kabuto" in Ikebukuro in 1948 after splitting off. Since April 2016, the second generation, the Fujimori couple, has taken over, creating a homey atmosphere that has earned a great reputation, making it the top eel restaurant on Tabelog in Tokyo. Awarded Silver from 2017 to 2026 and recognized as one of the top 100 eel restaurants in 2018-19, 2022, 2024, and 2026.Today, Mr. Fujimori informed me that they have fresh eel available, so of course, I had to do a comparison! To finish off, I had a half portion of both farmed and wild eel as well as one serving of kabayaki.2026.07.31.Fri 15:00~The appetizer has returned to the standard "Okaka (bonito flakes) salad" after last time's "white radish and red kuri radish."This time, I tried a new version of the "Okaka salad" with:◇ Cucumber and plum with bonito flakes The summer acidity is very refreshing!◇ Chilled tofu with Tsushima sea salt This classic dish remains incredibly delicious!Starting with the skewers:◆ Neck grilled, Kanto-style steamed ◆ Neck grilled, Kansai-style with salt ◆ Two pieces of tenderloin, wrapped with dorsal fin and tail The flow is the same as usual, but it’s always the best!◆ Grilled liver ◆ Wrapped skewers ◇ Nukazuke (pickled vegetables) Today’s selection includes zucchini, bitter melon, asparagus, carrot, and fresh konjac.◆ Bite-sized kabayaki ◆ Tail ◇ Eel heart I swallow it without chewing; it has a slight crunch.◆ Wild eel head The last skewer *Comparison of farmed and wild eel heads for flavor.◆ White grilled, farmed from Shizuoka White grilled, wild from Amakusa In addition to Tsushima sea salt, Andes rock salt and sansho pepper pair excellently with the white grilled eel! The wild eel has a light and refreshing first touch, yet the flesh is incredibly firm!!◆ Kabayaki - Eel rice bowl I enjoyed half with Japanese sake and half as an eel rice bowl.◇ Liver soup - piping hot!Drinks:- Draft beer (Tokyo Craft) - Heartland - Dry Yamagata Nakara - Dry Yamagata Sui - Fukuoka's Mori no Kura Shinzenbi - Yamagata Sugiyu Tokubetsu Junmai 1401 (I thought I hadn’t seen this before, but it was recently added)While the skewers generally follow the same flow, enjoying them with Japanese sake is unparalleled. Despite being in Kanto, the basic preparation is not steamed, showcasing the artisan skills in these exquisite dishes‼︎ It was incredibly delicious! ✨ It was a great meal!
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