Unagi Kaiseki Cuisine.It seems common, yet it’s quite rare.The chef skillfully prepares unagi sourced from Kagoshima, Hamamatsu, Tokushima, Aomori, and Lake Biwa right in front of you, making sure to use every part without waste.Tempura (2 types) - The neck is double-fried,Perfectly crispy and fluffy.Sashimi - Liver with vinegar miso,Unagi from Yokoyama in Kagoshima.Grilled liver,A mix from Moritoku Shoten in Tokushima and Kagoshima.Steamed unagi,From Moritoku Shoten in Tokushima.Corn puree served with grilled corn.Inro-yaki,From Hamamatsu.Kurikara-yaki,From Moritoku Shoten in Tokushima.Tataki (lightly seared unagi),From Yokoyama in Kagoshima.Shirayaki (grilled without sauce),Natural unagi from Lake Ogawara in Aomori and Lake Biwa.Rice - Yume Tsukushi from Shizuoka.This unagi kaiseki cuisine can only be created by someone who truly understands unagi. Especially the sashimi.You can only enjoy it at a trustworthy restaurant, and you wouldn’t want to eat it anywhere else.If it’s not delicious, you wouldn’t return.I was able to savor a new presentation and flavor of unagi.I’m grateful for the unagi prepared right in front of me.I will definitely come back again.
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