This was my first visit since the owner, Tsukamoto, changed last year.I noticed several subtle changes, so I wanted to document them.The main order is still placed online, while additional orders are taken at the restaurant.This time, they introduced "Deshiko" eel."Deshiko" is a new brand of domestically produced eel from the Shizuoka Hamana Lake Aquaculture Cooperative. It features thicker meat, better fat content, and tender skin, as it exclusively selects female eels. The name "Deshiko" comes from the initials of "de" (to preserve tradition), "shi" (to continue evolving), and "ko" (to bring happiness), and it also carries the familiar sounds of traditional terms like "mekko" (female eel) and "shinko" in the eel industry.My order included:Deshiko Eel Rice Bowl (JPY 7,000)Shirayaki (JPY 3,500)There were various differences compared to last year when Tsukamoto was the head chef. *Note: This is not a judgment of good or bad.*1. The eel itself has become smaller. I have a comparison image at the end, and it’s obvious when you see it side by side.2. The dish changed from unaju to unadon.3. The liver soup changed from mitsuba to garlic chives.4. The texture changed from fluffy to slightly chewy.5. The option to order eel zaku has been removed.6. The pickles changed from regular to asazuke (lightly pickled).1. The size of the eel has decreased compared to before. This makes sense if you know the circumstances; the Hamana Lake Aquaculture Cooperative wants to brand and sell Deshiko eel. In simple terms, it’s likely related to profit interests. If you’re used to the image of large, delicious Deshiko eel, it’s impressive if you can tell the difference without a side-by-side comparison. Few would recognize it in a blind test. After trying Deshiko eel for the first time, I realized that I actually preferred the previous version. I understand that both the restaurant and suppliers want to sell eels that are profitable, but this is a downside.2. It’s just a difference in the dish, but personally, I prefer unaju.3. The liver soup was very mild, and the liver was soft and delicious. I think it could have a bit more flavor, but that’s a matter of personal preference. The change from mitsuba to garlic chives is also a matter of taste, but I personally preferred mitsuba.4. I believe this texture difference is the most significant. Previously, the surface was slightly crispy while the inside was fluffy, but this time, perhaps due to the smaller size or a difference in cooking, it was harder to cut with chopsticks. There was a noticeable slight chewiness. However, the flavor was slightly richer than before, which complemented the rice well. I think this is within a margin of error, but the texture was clearly different. Perhaps it’s a difference between Kansai and Kanto styles?5. I don’t think eel zaku was that popular.6. The previous pickles had a strong flavor, but they changed to asazuke, which had a better balance of flavor and was delicious.Next time, I’d like to try something other than Deshiko eel for a comparison.I will visit again.It was a great meal!