Hamamatsu, Shizuoka, Japan｜Unamasa

They serve delicious eel with great care. Before grilling, he shows us the freshly prepared eel meat and liver and explains it to us. We also pay special attention to the containers used to serve the ingredients. The atmosphere was great and the food was delicious!

[Check points] A restaurant where you can enjoy farmed Kyosui eels, which are called phantom eels ■ Reservations are recommended as there are times when you cannot enter without a reservation. At Unamasa, you can enjoy high-quality Kyosui eel, which is said to be a phantom eel, with careful work. The appearance is a white house facing along the main street and a signboard with the store name appears along the road. As for the interior, when you enter the entrance, the wallpaper inside the store is beautiful and clean, and the space for 15 seats of tables and tatami mats spreads out. Founded in 1978, it is now run by three brothers and a mother as the second generation. The owner, Mr. Ito, is polite and bows from the kitchen many times, giving you a glimpse of his good personality. The customer service is polite and comfortable. The Oigawa Kyosui eels used here are eels that have been thoroughly researched and nurtured for their original deliciousness and quality. There is a limit to the number of eels that can be bred, and they are called "phantom eels" that can only be tasted at about 40 specialty restaurants nationwide. It is said. It is characterized by containing more than usual components that are said to be good for the brain and blood vessels, with 5 times DHA and 3 times EPA. It is characterized by steaming that is suitable for grilling according to the quality of the meat that changes according to the season and growing period. By doing so, it brings out more flavor. The menu we received is as follows. ■Kyosui Unaju 4,950 yen The most popular menu item that uses a single Kyosui eel. Here you can see the eels cut and grilled every morning. Arrived in about 20 minutes to wait. When you take a bite, the eel is springy and firm, but because it is steamed a little before it is grilled, it has just the right amount of softness and a great taste. At other restaurants, you can enjoy the difference in fat and sauce and texture, but you can feel the deliciousness and umami of the eel. The sauce is less sweet and the soy sauce tastes good and matches well with the eel. It's not a charcoal fire but an electric heat source, but it's delicious. Niigata Koshihikari rice. The wasabi is Utogi, and the rice bran pickles are also homemade, and there are many types, so it's good to be very particular. Anyway, it is a good shop where you can tell that they are working carefully. ■ Stir-fried eel Two dishes with eel over rice. The liver and flesh of the eel are rich in flavor and go well with citrus fruits. ■ Pumped yuba, pumpkin sauce The moist, sweet and rich pumpkin sauce and the moist and creamy texture of the yuba are a perfect match. ■ Layered grilled tail 900 yen Half wasabi, half yuzu. It's crispy and fragrant, and when you bite into it, the juicy fat flows into your mouth. this is delicious The wasabi and yuzu scents are a perfect match. Moderately soft and not overcooked, the eel's umami is well conveyed. The Kyosui eel grilled by the owner who works diligently and diligently is a must-see! ◆I would appreciate it if you could save it as a reference◆ _________________ instagram: 66shuki Twitter: 66shuki TikTok: 66shuki _________________

Since I visited on a weekday, I was able to enter without a reservation. He showed me the eel that he cut and skewered before grilling. I was recommended grilled liver and ate it, but it was very delicious. Also, when I go to Hamamatsu, I would like to stop by.