I was invited by a senior colleague to visit this specialty eel restaurant. What started as a 3 PM entry turned into a three-hour tour, exploring each part of the eel.Among the various dishes like salt-grilled eel, fin, liver, tail, and head, the salt-grilled eel stood out the most. Its simple seasoning really brought out the natural flavor of the eel, revealing a side of it I had never experienced before. The kabayaki was incredibly fluffy, ranking among the softest I’ve ever had. The accompanying soup was rich in dashi, making it a perfect palate cleanser.The concept of savoring eel by its different parts was refreshing, and I lost track of time enjoying this unique experience.
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