Foodle

Fantastic unagi place about one hour from Kagoshima. First a train ride, then a half hour walk from the train station. When I arrived shortly after 11am, the car park was full and the list at the entrance was already filling the entire first page.
Luckily my concierge managed to get me a reservation, so I did not really have to wait, as the friendly lady instantaneously spotted me and recognised me as Huber-san, easier than it seems, as I was the only gaijin around.

It is a pity that I was not allowed to film this, but inside the building is an eel killing factory.

The farmed fresh water eels are taken out of wide buckets though which fresh water is constantly circulated, the Master of the House puts a spike like an ice pick through their heads, slices them open and puts skewers through them. They are then grilled on a Japanese grill until ready and served to the customer who sits on a counter looking into the kitchen watching how his/her eel gets transformed from life animal to eating delicacy.
The final product is spongy in texture but full of umami with a slight sweetness to it. Together with the rice a great combination.

What a pleasure which you can buy for Y2,700 or even less! Less

Great sushi meal in Kagoshima. 12 otsumami and 17 nigiri combined to a very pleasant meal. Chef Normura prides himself to source the best fish around Kagoshima and has a contrarian streak. He uses hiramasa rather than buri and hamachi because they do not smell nice. He also uses katsuo instead of maguro, because he does not like the texture.
His nigiris are relatively small, the shari has a low acidity which I normally don't like, but here it worked, at least for me. Of the 17 nigiris each of the netas were excellent. Less

Fantastic unagi place about one hour from Kagoshima. First a train ride, then a half hour walk from the train station. When I arrived shortly after 11am, the car park was full and the list at the entrance was already filling the entire first page.
Luckily my concierge managed to get me a reservation, so I did not really have to wait, as the friendly lady instantaneously spotted me and recognised me as Huber-san, easier than it seems, as I was the only gaijin around.

It is a pity that I was not allowed to film this, but inside the building is an eel killing factory.

The farmed fresh water eels are taken out of wide buckets though which fresh water is constantly circulated, the Master of the House puts a spike like an ice pick through their heads, slices them open and puts skewers through them. They are then grilled on a Japanese grill until ready and served to the customer who sits on a counter looking into the kitchen watching how his/her eel gets transformed from life animal to eating delicacy.
The final product is spongy in texture but full of umami with a slight sweetness to it. Together with the rice a great combination.

What a pleasure which you can buy for Y2,700 or even less! Less