Ota, Gunma, Japan｜佐野屋 蒲焼店

More than the price, Sanoya! Come join us on the recommendation of Ota's gourmet master and his family. Unaju made with eel from Isshiki, Aichi Prefecture I got it with a special two-tiered large serving. A long-established store with 100 years of history and a word of sauce. I want to tell myself that I was ready to eat unaju at the convenience store. Come to Sanoya! Charcoal-grilled smoky kabayaki and sauce that permeates every grain of rice! Liver and pickles are also exquisite. Finish with a dessert watermelon to refresh your mouth. Reservations are required for grilled liver.

Double layer and liver skewer The liver skewers were the fluffiest and easiest to eat of the several times I've eaten them. Up until now, the ones I've eaten elsewhere have been like fish innards or chicken liver, but here they were served with "meat." Good enough to give you an image of When ordering at an eel restaurant, the eel comes out exactly as you would expect it to be served.This may be the first time I've ever thought that the skin was so chewy and delicious. The store is clean and the service is attentive. Really, if I were to give anything away, it would be that the sansho peppers were in sachets and felt strange (I think this was out of consideration for the coronavirus, etc.) I think this is an eel restaurant that you won't regret.

I had the special two-tiered eel on a large serving of rice. The eel was delicious, and the rice soaked in the sauce was also delicious. It seems that there is also Shirayaki, so I would like to have that next time.