Katori, Chiba, Japan｜Asouya Unagi (Main store)

I ordered the upper eel ju. It was my first time using this place, but it seemed like reservations were required on Saturdays and Sundays, so I made a reservation on the spot. After killing time at Sawara's Ayame Park for about an hour, I visited the store again. The location of the restaurant is in the back, so it's a little hard to find, but the service and the eel were delicious, and I would definitely come back here again. Next time I would like to try the eel tempura bowl or the shirayaki.

My favorite eel restaurant at the moment. Founded in 1832 in the Edo period, it was originally a freshwater fish wholesaler. It seems that the restaurant went out of business and went back to being a wholesaler, and the previous owner (the 5th generation) reopened the restaurant. According to Asoya's website, suzume-yaki is a dish in which small crucian carp and other small fish caught in rivers are skewered and grilled with a soy sauce-based sauce. ①Once upon a time, a certain lord went hunting and mistook the carp he grilled on the riverbank for a roasted sparrow. ②The shape of a small carp opened from the back and grilled on a skewer resembles the shape of a sparrow perched on a twig. It seems that there are two theories, but it was not on the menu this time (it seems that it is offered by the takeout at the annex). ■ Cuisine and taste The eel here seems to be made with great skill, and you can enjoy the pure taste of the eel itself. Not to mention the shiroyaki, the kabayaki also uses less sauce and is added later (because it is a set meal), so you can fully enjoy the taste of the elegant eel itself without any odor. Moreover, although it is Kanto-style ``grilling'' → ``steaming'' → ``grilling'', it seems that they are particular about the final ``grilling'' process. The finished product is wonderful. Like other eel specialty restaurants, the cooking process here starts from cutting the eel to pieces, so it takes several minutes. In the meantime, I waited patiently with hot sake and deep-fried sweetfish. The shirayaki can be eaten as it is or chazuke, and the homemade yuzu pepper matches the taste of the eel perfectly. ■ Service and Atmosphere I couldn't confirm if there were chairs, but at least on the 1st floor, there was only a tatami room without a sunken kotatsu, but for those who don't like tatami mats, chairs are available for the second time. I was. The shop itself is a spacious reinforced concrete building, and the inside of the shop is fairly large, so you can eat with confidence. The customer service was also polite and likable.

It's been a long time since I had eel, and I was very satisfied 🙆 My wife was happy with the detailed explanation of how to prepare the meal, so we would definitely go again!