A famous eel restaurant.

On this day, it was said that natural products were included, so a comparison with aquaculture was carried out. One piece each of white-grilled and sauce. I provided scissors because I couldn't cut it with chopsticks to separate it.

Natural and crunchy. Rich and clear umami. It's another creature, this one. However, I feel that it is the best for making aquaculture unadon. That's no surprise. Although it is aquaculture, this is a "kabuto".

Various parts such as liver and fins also appear.

Take home what you can't eat. He laid the rice so that it wouldn't get cold properly, and I thought I saw the original scenery of Unadon.

I hope I can go there again in about a year.

https://tabelog.com/tokyo/A1305/A130501/13016660/