Kabuto, a restaurant famous for being hard to reserve, was kind enough to invite me, and I miraculously fulfilled my long-awaited visit! ❤︎ The dining is divided into two sessions: 3 PM and 6 PM. I attended the 6 PM session. ✨ The menu consists solely of the Omakase course. ■ Ordered Menu - Omakase Course ■ Course Contents - Vinegared miso with Senshu eggplant - Grilled eel (Eri-yaki) - Salted head - Grilled tenderloin - Chilled tofu - Grilled liver - Wrapped skewers - Eel skewers - Natural eel liver - Organic vegetable pickles - Eel heart - White grilled eel Natural: Shimanto Farmed - Grilled eel (Kabayaki) Natural: Aomori Farmed - Rice ■ Impressions I entered the restaurant at 6 PM and left around 9:30 PM. I enjoyed eel for about 3.5 hours. This place is not just about tasting eel; it allows you to deeply appreciate and enjoy every part of a single ingredient without waste. ✨️ I enjoyed my meal while watching the entire process of preparation, skewering, and grilling right in front of me. ♩ Initially, I was served 7 to 8 skewers, including Eri-yaki, which is steamed and grilled in the Kanto style, as well as skewers made from tenderloin, liver, and tail meat—parts I had never tasted before. Among them, the grilled tenderloin and tail meat left a lasting impression on me. ❤︎ Both were tender, with a different texture and fat distribution compared to the white grilled eel and kabayaki, allowing me to enjoy the differences between the cuts. I was warned to be careful of the fishing hook when served the natural liver, as it can occasionally be included! (laughs) The organic vegetable pickles included a variety of ingredients such as zucchini, fresh konjac, asparagus, myoga, carrots, and cucumbers. The zucchini pickles were particularly rare, and their juiciness and refreshing aftertaste complemented the richness of the eel's fat perfectly! ♪ The eel heart was an astonishing dish served while still moving. It requires high skill and freshness to be served, making it a unique experience that can only be had here. The highlight was the comparison between natural and farmed eel. The white grilled eel featured both Shimanto's natural eel and farmed eel, both plump and thick. The farmed eel was large and had a rich sweetness, while the natural eel had a firmer texture and a more aromatic flavor. ❣️ By comparing them, the distinct charms of each became clearer, allowing me to enjoy the experience beyond just tasting. ♩ The kabayaki was also a comparison between Aomori's natural eel and farmed eel. The surface, grilled to a fragrant crisp over charcoal, was coated in sauce, and the combination with the fluffy eel meat and warm rice was outstanding. I chose a medium-sized portion of rice, but I regretted not going for the large size as I finished it in no time! (laughs) The structure of tasting every part of the eel from head to tail is truly unique. This was a valuable eel experience that delighted all five senses! ✨
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