Eighth visit. I'm not a gourmet, so my palate isn't particularly refined, but I can definitely tell that the eel here is exceptional compared to others. Plus, the hospitality is outstanding.〈What I ate & drank (in order of serving)〉- Japanese sake: Musuhi (Doburoku from Katori, Chiba) → Strong acidity with a distinctive flavor. The alcohol content varies from 7% to 12% depending on the month it’s bottled. On this day, it was 11.5%.- Vinegared miso with Senshu water eggplant1. Eri-yaki (Kanto-style steamed head) → I always start with this skewer. The chef says it’s “the least delicious skewer we have,” but it’s incredibly tasty! 2. Eri-yaki (Kansai-style, grilled with salt) - Tofu. → Sweet like soy milk. Adding salt enhances the sweetness even more.3. Tenderloin (tail, belly fin, back fin) x2 4. Grilled liver 6. Tail The chef claims this is “the most delicious part.” 7. Heart → As usual, I swallow it without chewing. I can’t really taste it. I enjoy the novelty of eating fresh eel. I trust the chef’s explanation that it’s “good for the eyes.” 8. Bite-sized kabayaki - Japanese sake: Sawanoi Junmai Daiginjo → Although it’s labeled as dry, it has a strong sweetness that lingers in the mouth. A mellow dryness. Delicious.9. Natural liver from Lake Hamana → The chef warns, “Be careful, there might be a fishing hook.” I usually brush this off, but I was genuinely surprised when a hook came out from a skewer at the table next to me. The taste was incredible.- Pickles → Canola flowers, konjac, bitter melon, carrots, cucumber. So delicious that you crave white rice.10. Natural tenderloin from Lake Hamana 11. Shiroyaki: farmed/natural (Lake Hamana) → The fat of the eel is exquisite. Irresistible. 12. Kabayaki: farmed/natural (Lake Hamana) → The farmed eel has a firm texture, while the natural one is tender. Farmed eels are raised quickly to meet shipping demands, but natural ones grow at their own pace, resulting in thicker meat.- White rice → I ordered a large serving as a refill.- Liver soup Sitting at the counter, I enjoyed various conversations with the chef. He shared stories about the origins of the Day of the Ox in midsummer, the differences in preparation methods between the West and East, and the etymology of kabayaki (fragrant, patience). He also explained his commitment to using high-heat charcoal and the “thoughtfulness” he learned from the previous generation. I’m writing this down as a memo so I won’t forget.Once again, it was incredibly delicious. I had so much fun.
We use cookies on this site to enhance your user experience.
