Nasu, Tochigi, Japan｜丁子屋

A long-established eel restaurant with a history of 300 years. The store looks like a popular restaurant, but it is deep and quite spacious. I ordered "Unaju Tokujo 2-tiered" and it was served in about 15 minutes. Unaju Tokujo is sandwiched between rice → eel → rice → eel, and the sauce soaks in well, making it a very delicious dish! The kabayaki was fluffy and the sauce was well-balanced and tasted exquisite, making it a very delicious meal that was well worth the trip.

Traveling with family. All I have to do is take the children who have become members of society to places I like... After deciding to travel to Nasu, I was worried about what to do for lunch, so I decided to go to a clove shop. I was relieved to be able to make a reservation for 5 people over the phone without any problems. The clove shop here is absolutely special. For the first time, they were very impressed. The double-layered eel steamed in the rice is so delicious.

We were told that the store was fully booked, so we arrived by bullet train and rental car 11:30 minutes before opening and lined up directly. It was located in the post town of Ashino near JR Kurodawara Station in Nasu, and there was a municipal 🅿️ across the street. The house was built in the style of an old merchant's inn, and several girls serving us showed us inside, and the 10-tatami board room on the first floor and the tatami room in the back quickly filled up with people waiting. . The eel is small, a new eel weighing just over 130g. It looks like it's directly grilled without being steamed, and it's soft and chewy, and it's not a kabayaki that will fall apart with chopsticks. The balance of sweet and spicy is good, and the firmness of the rice goes perfectly with Kabayaki. The liver soup is soy sauce-based rather than salt-based, so it is mellow. This is a Kansai-style kabayaki, which is different from the Edo-style kabayaki that Noda Iwa-san and Ichino-ya-san have, which are steamed to remove fat.