I traveled to Hamamatsu, eager to savor the renowned "Deshiko Unagi" once again, so I made a reservation for my second visit. It was a 9-minute walk from JR Hamamatsu Station in the rain. The restaurant was fully booked with 5 guests (reservations) and 6 more."Deshiko Unagi" was born in Lake Hamana in 2024, raised on feed derived from soybean isoflavones, known for its tenderness and vanilla-like flavor.〇 Deshiko Unagi Shiroyaki (Half Body) ➡ This time, I had the Shiroyaki from "Deshiko Unagi." During my last visit, they served a different eel due to the lack of stable supply shortly after its establishment.Today, I had the opportunity to closely observe the cooking process. They prepared it in the Kanto style, opening the back. The eel is steamed raw, then repeatedly pierced with a bundle of metal skewers from the skin side before being grilled over charcoal. I waited for about 20 minutes. Served with freshly grated wasabi and salt, and a sprinkle of pepper from the table if desired. The skin was crispy, while the flesh had a rich, dense umami rather than a fluffy texture.〇 Deshiko Unagi Unadon ➡ From the Shiroyaki state, the eel is dipped in sauce and grilled several times, resulting in a well-defined char. Thus, it has a texture close to grilled eel. The sauce is not overly sweet, light, and rich in flavor. There’s plenty of sauce on the rice, so no extra sauce is needed.➡ The rice is Koshihikari from Toyama Prefecture. The rice is dried slowly after harvest, ensuring no cracks or damage on the surface. Typically, rice is force-dried with wind, causing differences in contraction between the surface and the inside, leading to cracks. Indeed, each grain of rice retains its beautiful shape, and when chewed, the rice's flavor is released. Cooking in a Hagama pot allows for high-temperature cooking, enhancing the taste. Refills are available.After other guests left, I chatted with the chef. This restaurant serves back-opened and steamed eel, but... "The proper Kanto-style steamed eel involves cutting the eel, grilling it, then steaming it, and finally dipping it in sauce and grilling again. This restaurant skips the initial grilling step and steams it right away, so strictly speaking, it’s not Kanto-style steamed eel." This Unadon stands apart from both Kanto-style steamed eel and Kansai-style grilled eel. It’s worth traveling to enjoy. I wonder when I can come again...