Unagi Uomasa, ranked 3rd in Tokyo and 7th nationwide, is a renowned eel restaurant. I made a reservation for a weekday dinner through TableCheck about 2-3 weeks ago, and I was pleased to find that there are often available slots depending on the timing.Here, the eel is prepared and grilled after the order is placed, which takes about 30-40 minutes to serve. I started with some oolong tea and enjoyed the fragrant bone crackers and liver served as an appetizer while patiently waiting for the exquisite eel to be grilled.This time, I decided to indulge in both the grilled eel and unaju (eel over rice) featuring natural eel.The first dish served was the grilled natural eel (JPY 15,000). I expected a single serving, but a whole eel was presented, which was quite surprising. Uomasa’s grilling technique follows the traditional Kanto style, which involves steaming the eel first. Upon taking a bite, the skin was subtly crispy, and the flesh was incredibly tender and fluffy. Natural eel is characterized by its firm muscle and strong elasticity, but the steaming process in the Kanto style makes it exceptionally soft. Therefore, if you expect the wild texture of the Kansai-style grilled eel, you might feel a slight gap at first. The initial bite may seem too light due to the absence of the aggressive fat found in farmed eel, but once you add a bit of salt and wasabi, the refined mineral taste and subtle umami of the natural eel gradually emerge without any muddy flavor.Next, the unaju (natural eel, JPY 19,000) was served. Here, I truly understood the essence of the Kanto style. The fluffy texture that I had found a bit too soft during the grilled eel stage perfectly melded with the rich secret sauce, harmonizing beautifully with the white rice underneath. The melting sensation of the eel, the fragrant sauce, and the rice coming together was truly spectacular. Sprinkling some sansho pepper added a refreshing aroma that balanced the heaviness of the sauce, keeping the dish exciting until the end.In summary, the total bill came to about JPY 36,000. It was undoubtedly a dining experience that allowed me to deeply appreciate the delicate potential of natural eel and the Kanto-style techniques of a renowned restaurant. However, to be frank, considering the overall "experience value" in relation to the price, it felt somewhat overpriced. Personally, I prefer the crispy and fragrant Kansai-style grilled eel, and when considering the amount paid for this fluffy Kanto-style preparation, opting for farmed eel, which has good fat content and is more affordable, might lead to higher satisfaction in the end.【Rating Criteria】5.0: A restaurant that stands at the pinnacle of its genre. A strongly memorable experience that makes me eager to return. (Note: This is not an absolute comparison with other genres. For example, a 5.0 ramen may not necessarily be superior to a 4.9 sushi.)4.5 and above: An exceptionally good and unique restaurant in its genre. Difficult to substitute, worth the special trip.4.0 and above: A restaurant with outstanding features and charm.3.5 and above: A standard level. No dissatisfaction with the taste.3.0 and above: A restaurant to visit only when there are no other options.*Ratings are completely personal and based on my impressions during the meal. While taste is the primary criterion, very friendly service, attentive hospitality, a rare and reasonably priced selection of Japanese sake, and sophisticated decor are all positive factors.I am currently studying Japanese, so there may be some unnatural expressions or grammar. I appreciate your understanding if there are any difficult parts to read.