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Unagi and matsutake orgy.
The matsutake was foraged by the team the same morning from Mount Fuji on the level of the 5th station, between 2,000 and 2,300 meters high.
The unagi, of course, comes from the Hamanako, a brackish lake, considered to produce the best unagi in Japan. 100% of the unagi was wild and not farmed which makes this meal extraordinarily rare as over 99% of the eel consumed in Japan is farmed.
The Chef is a master in grilling the matsutake and the eel and created a truly outstanding meal.
His matsutake was the first one this season which was at peak level with a wonderful aroma and a stringy texture without loosing its sponginess.
The rice is long and not fully cooked. One get a donburi dish and as a second helping a rice with egg yolk and unagi tare.
Thank you Chef!
10 / 10
