In a broad sense, most farmed eel is one-year-old, so I like to refer to the fresh eel of that year as "Ichiban Unagi." Matsu Ka has been awarded the BLONZ for two consecutive years. It’s a must-visit eel restaurant whenever I’m on a business trip to Matsumoto. On this day, I lined up at 9 AM and was surprisingly third in line, managing to order the grilled liver as well. You can enter the restaurant before 10 AM, so you’re not waiting in line for too long. After a short wait, my beer arrived. The accompanying "bone chips" were meticulously prepared, deep-fried slowly at a low temperature, resulting in a crispy texture with excellent oil drainage. I believe they are the best bone chips in Japan. Even if you order non-alcoholic beer, they come with it, so definitely try them! The grilled liver is served after 10:30 AM. It’s incredibly fresh and has a delightful texture. Since it’s limited in quantity, if you want to try it, aim to arrive by 9 AM. Around 11:10 AM, the main dish arrives. I ordered the eel rice bowl, which uses one whole eel. The Kanto-style steaming and grilling give it a fluffy melt-in-your-mouth texture, and the thin skin doesn’t overpower the sweetness of the meat, which is a characteristic of "Ichiban Unagi." I always enjoy my meal here. Thank you for the wonderful food. The owner is getting older, and the lady of the house mentioned, "We might only be open on weekends from now on." I will do my best to visit as often as I can.
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