The interior is a small space with a counter and just one table. It features a Kansai-style cooking method, using only charcoal grilling without steaming. The smoke filling the restaurant while grilling was quite memorable, making me wonder if everything was alright. However, the finished Dashi-ko eel was absolutely fantastic. The thick, substantial Dashi-ko eel was so large that it barely fit in the rice bowl. The skin was crispy and fragrant, and despite not being steamed, the flesh was tender and fluffy. The sauce and rice were also top-notch. I genuinely thought it was delicious. It’s worth JPY 7500, and I would love to eat here again.
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