Shirakawa, Fukushima, Japan｜川亀

A long-established eel restaurant with a reservation system. You can eat slowly. For a bowl of boiled liver and eel over rice, this is a blissful feast.

It was delicious. I was able to enjoy the original taste of eel with a little sauce. Reservation required.

I have a passion for delicious food. There is a deep reason for this commitment. I visited with my sister at lunch on December 3, 2022. When I entered the store, the scent of sweet kabayaki drifted in the air. After a while, when you open the lid of the unagi-ju, you can smell the faint smell of charcoal. It was my first experience. When I got the eel, it was creamy. It is said that this is possible because the Binchotan charcoal is ignited early in the morning to stabilize the heat, and the eel is cut and grilled slowly according to the time of the customer's visit. It seems that the rice that complements the eel is also cooked according to the time of the visit. So there was a deep reason for the reservation. I had Kumamoto fatty tuna horsemeat sashimi with thick soy sauce and oroshi ginger. The horse sashimi I've eaten so far has been light, but it's called fatty horse sashimi, and it's full of umami with fat marbling. It seems that the soy sauce was selected from Kumamoto. It's a great store steeped in history. I'll come back later.