I received an invitation and visited on Sunday at 5 PM!!This place is an extremely difficult-to-book restaurant that does not accept new reservations!!I am absolutely thrilled to be here!!◆ Tabelog rating: an astonishing '4.34'⚫︎ National Tabelog ranking for eel: 5th out of 6,163⚫︎ Tokyo Tabelog ranking for eel: 2nd out of 998⚫︎ Silver award on Tabelog in 2026⚫︎ Selected as one of the top 100 restaurants in 2024The expectations are skyrocketing!!Here, the only option is the full eel course!◆ Course Menu Overview1. A bowl of eel from Sanei Eel in Kagoshima, zucchini, and clams Accompanied by pepper leaves! The rich umami of the clams combined with the refreshing texture of the zucchini, and the thick eel is fluffy, tender, and incredibly delicious!!2. Tempura of eel from Moritoku Shoten in Tokushima Served with two types of condiments: (1) sansho salt and sudachi (2) tempura dipping sauce The batter is mixed with carbonated water for a special touch! Lightly battered and fried, it has a delightful crunch, and the eel melts in your mouth with its natural fat—absolutely amazing!! This was my first time trying eel tempura, and the quality is outstanding!! The sansho salt and tempura sauce pair perfectly!!⚫︎ Eel neck Twice grilled! Muscular and bursting with flavor, it has a chewy texture and rich taste—so delicious!!3. Sashimi of eel from Kyomizu Eel in Shizuoka Eating it with eel liver, the freshness is remarkable, with no unpleasant odor at all!! Each bite releases the natural sweetness and umami of the eel fat, with a firm texture that is simply the best!! The firmness of the meat is exceptional!!4. Grilled liver Served with turnip, snap peas, and Nara pickles! The crispy texture of the liver grilled over charcoal, combined with the crunch of the turnip and snap peas, is fantastic!!5. Unatama (eel and egg) from Moritoku Shoten in Tokushima Accompanied by corn and snap pea seeds!! The eel is steamed raw and combined with fluffy eggs cooked in a wok, melting together in your mouth—so incredibly delicious!!6. A dish featuring grilled eel in a tube, served with young corn and new ginger The eel is from Hamamatsu! The skin is crispy, and the meat is fluffy and tender—so delicious!! The flavor of the new ginger enhanced by the eel fat and sauce, along with the sweetness and texture of the grilled young corn, is exquisite!!7. Fruit tomatoes, nagaimo (Japanese yam), and chrysanthemum flowers The sweetness of the fruit tomatoes, the crunchy texture of the nagaimo, and the refreshing flavor of the chrysanthemum flowers harmonize beautifully, served as a refreshing vinegared dish in a jelly form—absolutely the best!!8. A dish of grilled Kyomizu eel served with ponzu sauce The aroma of charcoal and the unique umami of Kyomizu eel, along with the smooth texture of the grilled eel, fills your mouth—so incredibly delicious!! The refreshing acidity of the ponzu sauce is also perfect!!9. Eel from Moritoku Shoten in Tokushima Served over grilled eggplant, cooked with red sake! The meat is fluffy and tender, with a perfectly balanced sweet and savory sauce!! The grilled eggplant is soft and melts in your mouth—so delicious!!10. White grilled eel (wild) The one in front is from Lake Biwa, and the one in the back is from Ogawara Lake (Aomori Prefecture) Served with liver salt! (1) Lake Biwa The skin is crispy and fragrant, the meat is plump, and when eaten with liver salt and wasabi, it’s shockingly delicious!! This is incredible!! The quality is too high!! The slight bitterness and saltiness of the liver salt is exquisite!! (2) Ogawara Lake The skin is crispy, and the meat is fluffy and grilled to perfection, allowing you to enjoy the firm texture and the sweet flavor of the high-quality fat—also incredibly delicious!!11. Unaju (eel over rice) Using Kyomizu eel from Hamamatsu in Shizuoka! You can enjoy both the fluffy texture typical of Kanto-style and the crispy skin of Kansai-style, with a perfectly balanced sauce that enhances the eel’s umami!! Cooked in a traditional rice pot, the fluffy texture and the natural sweetness of the rice combined with the eel’s flavor and the sweet-savory sauce is heavenly!! It’s so delicious that I can’t stop eating the rice!! Both the white grilled and kabayaki (grilled eel) have a crispy exterior and a fluffy interior—an otherworldly deliciousness!!12. Homemade mizu yokan (sweet jelly) Softer than that of other restaurants, it melts smoothly in your mouth, and the refreshing flavor of sudachi peel enhances the lingering sweetness—absolutely the best!!◆ Overall EvaluationTotal amount: JPY 37,600The young chef’s service was incredibly attentive and perfect!The full eel course used only the freshest ingredients and was exceptionally delicious, allowing me to spend a wonderful three hours—extremely satisfying!You can enjoy various types of eel from different production areas, and with small portions of various dishes, it’s enjoyable even without alcohol!!The way they maximize the flavors of the ingredients is truly remarkable!The quality of each dish is on another level!I hope they earn a Michelin star soon, considering not only the taste but also the attentive service!With the exquisite hospitality from the young chef and staff, there’s absolutely nothing to complain about!I was blown away by this ultimate eel course, which is among the top in Tokyo! It was truly moving!Although it’s a difficult restaurant to book with no new reservations, it’s a place everyone should visit at least once in their lifetime!!I’m so glad I came!I’ll definitely be back!It was a great meal! Less