I made a reservation through Tabelog and visited the restaurant. Previously, it was a place that only accepted regular customers, but now you can make a reservation if there’s availability. (Reservations can be made for groups of 4 or more, and cancellations from 7 days before to the day of the reservation incur a 100% cancellation fee.) Each group has a fully private room with an irori (traditional Japanese hearth). We enjoyed our meal while chatting around the irori.The grilled natural eel was thick, crispy on the outside, and fluffy on the inside—absolutely delicious. I learned that it is prepared after being purged of mud for a week. Until now, I thought farmed eel was tastier, but this experience changed my mind. The sweetfish from the Maase River in Gero was also very large and incredibly tasty without any muddy flavor. I tried the pheasant tataki for the first time, and it was delicious. I heard it was a favorite of Hideyoshi. The venison and wild boar were flavorful without any gamey taste. I also tried quail meat for the first time; it was lean and not oily. Among all the dishes I had, the dried sweetfish was the only one that didn’t suit my taste.I could feel that all the ingredients were carefully prepared and that a lot of effort went into the cooking.
We use cookies on this site to enhance your user experience.
