I visited the renowned unagi restaurant "Unagi no Matsu Ka," a favorite among eel enthusiasts. Founded during the Edo period, it is now run by the sixth generation, preserving its legacy. The restaurant is housed in a historic wooden kominka (traditional house) with about 60 seats, all arranged in a traditional tatami mat style, creating a relaxed atmosphere that feels like being invited to an old friend's home.The standout features are:- The "fluffy and tender eel" that is difficult to hold with chopsticks.- Its overwhelming popularity, often selling out before opening.Reservations are not accepted. The hours are from "11:00 until sold out," but in reality, lines start forming as early as 8:00 to 9:00 AM, and it’s not uncommon for the sold-out sign to go up before 11:00. This is a super popular spot. Additionally, they sometimes close if they cannot procure satisfactory eel, making each day they serve eel a carefully chosen special occasion. On this visit, I was fully prepared to enjoy their popular dish, "kimo-yaki" (grilled liver). By around 8:30, local customers were already gathering, highlighting its popularity. While waiting, a female staff member kindly informed us that we could use the restroom and asked about our pre-orders, explaining that due to limited quantities, there was a chance we might not be able to order everything. At this point, I was convinced that "Matsu Ka" excels in customer service. When I pre-ordered the "kimo-yaki, cold sake, and unagi bento," I appreciated their consideration in confirming if I was okay with local sake. They also kindly mentioned that we could wait inside from 10:00.Upon entering, the staff informed me that the "kimo-yaki" would be ready around 10:30 and could be served first. When I requested to have it with cold sake, it was delivered right on time, showcasing their professionalism.◆ Kimo-yaki: This is entirely different from the typical grilled liver skewers. It is served in generous portions on a plate, leaving me astonished at the volume. The eel at Matsu Ka is large, making the liver equally substantial, with a delightful bounce. The aroma of charcoal is prominent, and the rich umami flavor bursts forth without any unpleasant odor, complemented by a perfect hint of bitterness and an exceptional secret sauce. I genuinely felt it was worth the wait to enjoy this dish.◆ Cold Sake: The cold sake is "Iwanami Karakuchi Namachozo" from Iwanami Brewery in Matsumoto City, Nagano Prefecture. It retains the freshness of unpasteurized sake while achieving a crisp finish through a single pasteurization, making it a great pairing with food. With a sake meter value of +5, it is dry yet rich in rice flavor. It is refreshing and light, yet complex, and unexpectedly accompanied by eel bone crackers, which had a perfect saltiness that made the cold sake irresistible.Pairing the kimo-yaki with the sake brought me immense satisfaction, making me feel like I had already reached peak enjoyment before the unagi bento even arrived. As I savored the deliciousness, I lost track of time, and before I knew it, it was past 11:00, and my ordered unagi bento arrived.◆ Unagi Bento: The main menu at Matsu Ka consists primarily of two options: "unadon" (eel rice bowl) and "unagi bento." Despite the name "bento," it is not for takeout but served in a traditional box within the restaurant. The difference from unadon lies in the amount of eel. While unadon features two pieces of eel (about one whole eel), the unagi bento boasts three pieces (about one and a half eels) lavishly arranged. The sight of these three pieces is breathtaking. The thick, meaty eel is so abundant that it spills out of the box. The moment I opened the lid, the aroma of charcoal and sweet sauce was the ultimate reward. The surface is crispy and fragrant from the charcoal, while the flesh is surprisingly tender, maintaining its shape. It has a unique "fluffy and tender texture" that crumbles when lifted with chopsticks. The rich sauce from Nagano harmonizes perfectly with the eel, melting together with the slightly softer rice in my mouth. The deliciousness was so captivating that I finished the rice before realizing I still had a piece of eel left. The unagi bento comes with pickles and a liver soup. The liver in the soup is also grilled, providing a gentle flavor with a hint of smokiness, showcasing meticulous preparation. This too was delicious, and I finished it in no time.The last piece of eel and kimo-yaki, paired with cold sake, completed the experience. I thoroughly enjoyed the exquisite kimo-yaki and eel, fully immersing myself in the world of Matsu Ka.Unagi no Matsu Ka is:- A historic restaurant founded in the Edo period, maintained by the sixth generation.- A highly sought-after establishment with no reservations and often sells out before opening.- Committed to quality, closing on days when satisfactory eel cannot be sourced.- Known for its unique "fluffy and tender eel" that is impossible to replicate.- The kimo-yaki is a rare delicacy available only to the first group of customers who line up early.- The service is exceptionally attentive, with care shown even during the waiting period.- The unagi bento features an overwhelming volume and aroma of 1.5 eels.- The pairing with local sake and eel bone crackers creates an unforgettable experience.This is a place where you can truly understand why it sells out before opening. The unagi bento is packed with flavor and volume, and the kimo-yaki is a must-try. I had a full-course experience, including the bone crackers, and I found the eel to be incredibly delicious. I would love to visit again!