Sagamihara, Kanagawa, Japan｜甚太

It was Saturday, but if it's a night session, it might be better to make a reservation or go to the afternoon session. I went at the same time as the evening session started, so I was able to eat, but the other tables were reserved, and by the time I left, it was sold out for today. Also, some people who seemed to be locals came directly to the store and made reservations for another day. There is a parking lot for about 6 cars and it is easy to enter from the road. It feels like you can park in front of the store. For the dishes, we had grilled liver, shirayaki, salt-grilled, and bamboo eel. I wanted to eat a lot of variety, so I chose bamboo, and although the meat wasn't quite as thick as the one at Shizuoka's 100 Famous Restaurants, the eel was from Isshiki, Aichi Prefecture, so it was of very good quality. There is quite a lot of gelatin between the skin and the flesh, so the skin is a little crispy, but the flesh is steamy and evenly cooked, which is nothing short of exquisite. It has just the right amount of fat, but it's not addictive and doesn't feel heavy or heavy to the stomach. The thickness of the meat was about the same for both the Shirayaki and the Salt-grilled, but the pine eel in Unagiju seems to be thicker, so I would like to order the pine next time. I felt that the Shirayaki was on par with other famous restaurants, but the Salt-grilled was especially delicious. You can enjoy a variety of flavors such as wasabi only, soy sauce only, wasabi soy sauce, with just the right amount of salt, and the texture is excellent due to the good ingredients, evenness of the meat, and the exquisite grilling. And the grilled liver is impressive. Of course, it is a well-known fact that the seasoning and grilling are good, but the ingredients are also good. This is the first time I've had liver grilled liver that was so perfectly uniform in shape and size. The texture of the liver is soft and the sauce is not too thick, so it is delicious without any stickiness. The digestive organs such as the stomach that connect from there have a chewy texture, allowing you to enjoy two textures at once. It felt more bitter than other grilled livers, perhaps because the sauce wasn't too thick, or maybe because they deliberately processed the bitter balls. However, the quality of this bitter taste is unforgettable. I felt that the price was too low considering there were 7 pieces of this indescribable liver. As for the service, we were greeted by the elegant landlady. I get the impression that the husband and I are being fucked together. Of course, it seems like they start cooking after ordering, but I never felt like I had to wait. It seems that photography is not allowed on the menu, but you are allowed to take pictures of the food. The atmosphere is quaint, with the look of an old-fashioned restaurant. The hallway leading to the washroom and the tatami store are both nice.

The eel I've eaten so far is in the top 3. I think it's a balance type unagi. The balance of rice, eel, and sauce is wonderful. A gem that conveys the seriousness of the chef

My first visit to Unagiya Jinta, which is nearby but I couldn't go there easily. The unajyu (bamboo) meat was thick and soft, and I ate it wholeheartedly. I want to try Shirayaki next time.