It's been a while since I visited Tashiro.The chef skillfully prepares the eel with precision—scoring, opening, deboning, and removing the innards—all in a swift motion.As he grills it, he checks the doneness with his fingers, achieving a beautifully crispy skin and perfectly tender flesh.This time, I ordered one and a half eels with a smaller portion of rice.The thick eel paired with a rich sauce and slightly firmer rice was just as delicious as ever!❣️◆ Unagi Rice Bowl JPY 5300