Chiba, Japan｜Unatoku

High quality of Unagi

I feel happy every time I eat Kotobukiju (1 broiled eel + half white grilled eel, 5,170 yen). The eel itself is not very thick, but the just right amount of fat and refreshing sauce make it really delicious.

■ Taste / Cuisine (price includes tax) We visited with two people, and this time we spurred on our efforts: 5,170 yen for 1 and a half kabayaki eels, 5,170 yen for 1 kabayaki and half an unagi eel (called kotobuki-ju), and 400 yen for 2 pieces of kimo-yaki for a total of 11,140 yen. It was yen. As for the reserved portion, it is prepared in advance by "grilling → steaming", and at the end, it is an operation that is finished after the customer comes to the store in the final baking process according to the reservation time. It takes about 10 minutes to be served, so you don't have to wait long. What makes it unique is the way the eel is cooked. The skin, the surface of the eel, and even the meat itself have had a certain amount of water removed to give them a crispy finish. In contrast to Kanto's kabayaki, which is often fluffy and creamy, I have never eaten this Kanto-style eel texture anywhere else. In addition, the shirayaki is dipped in sauce once at the end, so it has a fluffy scent of sauce and is eaten with wasabi, which is also something I have never seen elsewhere. The size of the eel is standard, and the sauce itself has just the right amount of sweetness. is. ■ Service and Atmosphere It's a shop in a residential area in Higashi Chiba, so I thought it would be vacant, but it wasn't the case. This time it was a weekday, but even so, it seems to be a very popular restaurant, as it is almost full and you will not be able to come to the store without a reservation after 12:00. The interior of the store has a well-balanced layout of table seats and tatami mat seats, and although there are counter seats, it seems that Amari is not used. The husband is in charge of grilling, and the younger one seems to be on the sub, so are you two parents?