Osaka, Japan｜江戸前うなぎ・あさず

Arrive around 6:00 There was a ready sign at the entrance. I entered the store wondering why, and there were already three groups in the store. It seems that only reservations were received on this day. I was guided to a tatami room by an elderly lady. Today, I was told that there is only eel on top of the eel on top. Unagiju was a bowl type. The amount of eel was small, but I was impressed by the fluffy eel. I thought it would be difficult to do this. It was the first time I ate Edomae, so it was a feeling I had never tasted before. The rice was well seasoned and the eel had a white part, but the balance between the eel and the rice was exquisite! ! The wife was also very cute and liked it. I was very happy to be treated very kindly by asking me to come again when paying. Next time I'd like to have the hitsumabushi. Son? was also a good response

Delicious ❗️ Cheap ❗️ This is Edomae ❗️ Kanto-style eel ❗️ Visited the store at 12:30 on Saturday during the three consecutive holidays. Seated miraculously with zero customers. But after about 30 minutes, the seats were full. Since 11:30 to 13:30 is business hours for lunch, I think it was the moment when the customers who entered the store at 11:30 had made a round. I ordered the inside of the eel. I had the soup changed to liver soup. In the kitchen, the master was grilling eel on a giant charcoal stove. When I looked around the shop, I saw boxes of charcoal piled up. It's charcoal grilled. Arrive at the bowl in about 10 minutes. I can't get enough of the sweet fragrant scent. If you put chopsticks into the eel, it will be soft. The softness that melts in one bite is clearly different from the Kansai style. It's a typical Edomae Kanto style. It is proof that there is a steaming process before grilling. Turn the eel over and check the skin. The back is open. The charcoal-grilled aroma makes you want to chew on the latex skin forever. The sauce is not too sweet and has a unique dashi flavor that stimulates your appetite. The slightly strong salty taste of the liver soup goes perfectly with the unagiju. Opening the back, the steaming process, the tenderness of the white meat, charcoal grilling, and the aroma of the skin. I think it's definitely Osaka's best Edomae Kanto-style eel on rice. If I had to order one thing, I think Narazuke would go better with eel than lightly pickled Chinese cabbage. 2,500 yen for unagiju + 500 yen for liver soup + 300 yen for consumption tax = 3,300 yen (for 1 person)

The eel is plump and soft and has a melt-in-your-mouth texture. The taste of the sauce is just right, not too sweet and not too spicy. There was a lot of rice and I was full. Liver soup is also delicious. Thank you for the meal.