Tonosho, Chiba, Japan｜Tabeta

This is a restaurant where you can eat wild eel. Around October is the time when natural eel fat is at its highest, so my friends and I come to eat it every year around this time. Also, October is even better because you can eat new rice 🎵 The first photo is of natural eel. This is a serving for one person, but it's quite a large portion. The second photo is a meso skewer, a small eel skewered. The third photo is the weight on top of the natural eel. It's hard to tell how big it is in the photo, but it's twice as light as a natural eel. This store only serves two people, so maybe a normal store would have three servings? This is the size. Rather than eating alone, you can enjoy the restaurant's cuisine even more if you share it with multiple people and enjoy other dishes as well. The carp roe, the carp umani, the jumbo kakiage, the shijimi soup, etc. are all very delicious🎵 I was told that Natural Unagi Jyu and Natural Unagi Jigami are the same eel, but I feel that the upper one was bigger, thicker, and had more fat. I liked that it wasn't big or boring and didn't have a strong taste. There was also a heavy amount of blue eel. They felt more refreshing. The weight of wild eel is 4,800 yen. The top of the natural eel is 9,200 yen. After all, the price had gone up. I'll probably go again next October! I would like to try other dishes next time.

That's excellent! We visited Tabeta-san, a famous eel and freshwater fish restaurant in Higashisho-cho. From the national highway, enter a residential area along the Tone River. Today, I got a natural eel on rice, which is hard to get. The eel is a fat eel that looks like a whole eel. Unagi has more fat than any cultured eel, and the fat is natural and not persistent. Sauce is a little stoic feeling with raw soy sauce and a slight sweetness. It's well-baked, but it's also carefully steamed for 20 minutes, making the meat very soft and fluffy. It's not easy to put into words the difference between farmed and wild-caught eel, but the difference is obvious, and you'll be able to tell the difference once it's served. Much of what we think of as eel flavor may be the fat flavor unique to aquaculture, probably derived from the diet. It has a pure, natural fat like that found in other fish, like fatty white fish from the sea. And although it is well cooked to remove the odor, it has a unique flavor of plain river fish such as bigeye and Japanese squirrel. And, as expected, I feel more vitality than farming. I think it's amazing that wild eels are always on the menu. And I think the price is right too. For those of you who like eel, I would like you to taste the wonderfulness of natural eel at least once. Eating rare and delicious food lifted my spirits, and the energy of the eel was well absorbed in my body. Thank you for the meal.

Natural eel is definitely different! ️The meat is thick and plump, and doesn't lean back. It was my first time eating meso, and it was fluffy. It's worth going all the way to eat there.