Hamamatsu, Shizuoka, Japan｜蒲兵

I searched for a restaurant within walking distance from the station where I could eat Kansai-style eel, and decided to go here. The eel, which is grilled over charcoal after arriving at the restaurant, is crispy and fragrant, and the inside is plump. And it's a lot cheaper than Tokyo. And indeed Shizuoka. The tea was also delicious. Reservations are required even on weekdays.

Kamabei from an eel restaurant in Hamamatsu. A famous eel restaurant that has been around for about 50 years. It's a little far from the station, but it's worth going to eat unaju here. The eel used is the best eel of the day from the local Lake Hamana. The eel sauce that has been used since the company was founded. A style that is grilled at once with charcoal. This alone sounds delicious. I was looking for an eel restaurant in Hamamatsu the day before, and I was lucky enough to make a reservation, so I went there. Dinner hours are from 17:00 to 19:00, so be careful as they close early. Also, since you have to decide the menu when you make a reservation, I was able to go all the way, so I got the "special serving". This tokumoriju is a two-tiered, large-sized version that is covered with eel on top and has eel inside! It's the most luxurious unaju, but it's a bargain at 4,100 yen. This price is unreasonable in Tokyo for the amount of eel used in Lake Hamana. Regular Unaju starts at the low 2000 yen range. Of course, it's not just about the amount, but because it's grilled over charcoal without being steamed, it has a very crispy texture on the outside. The inside has a fluffy yet firm texture. There was no muddy smell, and it was thick and chewy, and it was very delicious. There was a feeling that it was very carefully tailored, and it was a gem that made me want to eat it again.

I went without a reservation. I had the pine eel rice bowl for 3,500 yen. The taste was a very special taste that could not be felt in Korea. For this purpose, I would like to visit Hamamatsu again. Highly recommended.