I had the best eel thanks to my son’s first paycheck! Despite being located in the heart of Kyoto, the restaurant has a great atmosphere with a counter, private rooms, and even a garden. The eels are carefully selected from the best sources in Aichi-Migyo, Takahashi-Tosa, Kagoshima-Osumi. The rice used is from Ehime, and the charcoal is made from Betsusen charcoal. We chose to cook it in a traditional Kanto-style white-baked dish before grilling it. This creates a tender and smooth taste and texture. The combination with a mild sauce was perfect, allowing us to enjoy the best eel possible.
