I visited Sangu Bashi Asaya after successfully making a reservation, fulfilling my long-awaited wish.I started with the sashimi of cohabiting eel, followed by tempura made from the tail and neck of Tokushima eel, showcasing expertly prepared parts that are usually hard to find. The grilled liver had a perfect balance of aroma and bitterness. The grilled eel from Miyazaki was rich in fat, while the Hamamatsu "Deshiko" was served with young corn, allowing me to enjoy the differences in flavor from each region.The cohabiting eel uzaku had a refreshing acidity that complemented the richness of the previous dishes, and the grilled natural eel was a dish that conveyed the essence of the ingredients beautifully. To finish, I had the unaju, where I could choose to take half home or enjoy it there, and of course, I chose to savor it on the spot. The tender meat and the perfect coating of sauce made for a truly satisfying experience until the very end.
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