My favorite eel restaurant in the down town.
There are many delicious eel restaurants in Tokyo, but few of them offer a stylish and emotional service.
The highlights of this restaurant include a delicious appetizer dish and the pleasant service provided by the elderly couple who run the establishment.
Unobtrusive and elegant conversation.
It's a really peaceful and nice place to be.
I don't think there's a single restaurant that's so comfortable to be in as this one.
Tonight, I also brought along people related to work, and everyone was extremely impressed.
Of course, the eel and other dishes are also delicious, but engaging conversations are also one of the attractions of this restaurant.
The elderly couple who run this restaurant are quite old. As they themselves say, they take care of their health while running the business.
It's really a pity that such a great restaurant will disappear.
I sincerely hope that it will remain there forever.
Every year, when the year begins, I eat eel at Asakusa, visit Asakusa Temple, and take the omikuji again and again until the "unlucky" result is extremely unlikely.
This has been a tradition that has continued for many years as an event marking the beginning of a new year.
In the past, we always obtained eel near the Asakusa Temple's Shokocho River. But occasionally, we try to find another restaurant for this purpose. We search for eel shops around Asakusa.
Among several restaurants, we found this one located on Asakusa-bashi. It is run by an elderly couple, and their personality is highly praised.
At 6:30 p.m., I make a reservation for the day.
The appearance of the restaurant is much cleaner than I had imagined.
As soon as I entered the restaurant, a refined couple greeted me. When I sat down at the counter, they asked me whether I wanted to drink alcohol or not.
The eel here calculates the timing for customers to eat it, and then cuts the eel accordingly. So they actually ask for the time at which customers want to eat their eel. It's really heartless.
First, I ordered beer, followed by cold wine. The cold wine was served in containers resembling goldfish ponds, and it was poured into glasses using a ladle. It’s a style that’s quite complicated to handle.
The sauce that I asked for as an accompaniment to the alcohol.
The appetizer is in the style of Osechi, which is very charming. The sesame tofu and shrimp paste are finely seasoned, making them delicious. The highlight is the stewed yari crab. The soft yari crab has a balance between sweetness and saltiness, with a perfect blend of soy sauce and mirin. This is probably one of the best stewed crab dishes I've tasted in the past year.
After enjoying alcohol for about an hour, the eel arrived. It was truly a perfect timing for the arrival of the top-quality Eel Weight.
Since it is cooked on the spot, there is no smell naturally. It doesn’t really resemble the soft and fluffy eel commonly found in Kanto region. Instead, it feels like an eel that still retains a decent amount of elasticity and freshness.
In terms of taste preferences, honestly, I might prefer the first Kogawa restaurant. However, the greatest attraction of this restaurant is the owner who manages the kitchen and the female manager who handles customer service.
Compared to the elderly couple at Shoko, who exude a kind of "Edo-style" personality typical of the lower-class towns, the elderly couple at this restaurant is truly friendly and open to conversation.
At first glance, it seems like just a simple place, but in reality, the two people working there treated everyone with great care. By the time I left, I felt genuinely relieved and thought that it was really a good thing to have visited.
Starting next year, let’s keep the spring-tide eel here.
Found a great restaurant!
