Kobe, Hyogo, Japan｜鰻食別亭(ウナギタベッテイ)

Unlike the Kanto region, the unglazed eel is placed on top of rice and lightly drizzled with a smooth sauce. The unglazed eel has a fragrant aroma and a crispy texture, and is fluffy and delicious. The best Kansai-style eel I've eaten. You can have it with dashi soup like Hitsumabushi, but I recommend it as it is. Also, I recommend ordering the eel liver as well. For reference, the rice is not exceptionally delicious and is normal. Also, the liver soup was liver miso soup.

You can eat eel from Kagoshima. The eel is freshly slaughtered on the same day, so there is no fat in the meat. I've been to famous restaurants in Kobe, but I like Unagi Bettei the best. You can have free refills of rice, so you can eat more. Recommended for any season, not just summer.

The eel was fluffy and delicious without any of the peculiarities typical of river fish, and everything from the rice to the pickles was delicious. It's always a lunch box, but freshly baked is the best! We had delicious.