Toshima City, Tokyo, Japan｜Kabuto

"It takes three years to learn skewers; five years to learn to kill; and a lifetime to learn how to bake." For the second-generation young master Yuki, the learning curve is not the same, but for the diners waiting at the bar, The answer is unanimous: it only takes a moment to learn to eat eel!   For the recent article on the Chinese version of HereNow, I visited and photographed in the morning and afternoon. I was so tired. However, after work, going home and sleeping was not an option for me. Instead, I hurried to Ikebukuro and prepared to dive into the famous grilled eel restaurant "かぶと" "The warm curtain went to the appointment. Because even after switching to online reservations, you no longer have to wait for more than a year as before, but the Internet traffic jam on the day when reservations are opened is probably comparable to the play between Ikuta Toma and Soda at the Setagaya Small Theater, so of course it is impossible. Don't go. And in fact, in a theater with only more than 10 seats, I have recently enjoyed a completely exciting drama, with both martial arts and literary drama, without any dull moments.   "I don't object if you want to take a closer look, but look at the wall behind you. There are some red spots, right? Those are the blood of eels. The blood is neurotoxic. If it sprays into the eyes, it will scream." Although the little brother is soft However, who can suppress the curiosity arising from sitting in the front seat? The little brother's knife was extremely fast. In less than ten seconds, a live eel was decomposed into various ingredients to be grilled. However, what was not decomposed was the fact that he was about to enjoy this noble life. Every bite was... Just taste it carefully.   Koto's eel set meal is roughly divided into three chapters, "skewers", "white grills" and "kabayakis". Each chapter has one eel, and the Kanto style killing method (cutting the back without disemboweling, samurai thinking), combined with The Kansai grilling method (ground grilling, without steaming first, but directly putting it on the charcoal stove) makes the white grill delicate and elegant, while the kabayaki classic is satisfying, but what I personally prefer is the skewering department. Although it does not entirely come from freshly killed eels (the internal organs need to be lightly dipped to remove blood, etc., and in order to obtain sufficient quantities, they must be purchased from other eel restaurants that do not provide internal organs), each type of kebab has a distinctive outline and is made of binchotan charcoal. Roasting at high temperature until the outer edge is crispy and fragrant is just the most mediocre description. The tail, head, fins, esophagus, liver, and even swallowing the raw eel heart are all memory points in my mind. The three-dimensional taste map is connected together, especially the liver skewers. Due to health reasons, the doctor next door originally had to pay for eel rice with 100cc beer, but he was left with the aroma of roasted liver full of sensory temptation, and he took one bite. After that, he drank another drink with me with a smile before leaving. Uncle, please take good care of your health!   Kato has a score of 4.48 on a food review website, which is the highest score in the eel department in the country. However, after eating it once, you will definitely feel how tacky it would be to describe it like this. "I think killing is the hardest, because the conditions of eels are different every day. Whether they are farmed or natural, spring, summer, autumn, and winter, the feel is different. Now I just feel that I am at the beginning of this learning journey." It’s just the beginning, I learn with the guests every day.” The boy answered the questions patiently throughout the night, because he knew that maybe one of the guests would point out a blind spot that he had not paid attention to. This place in Ikebukuro In a small space, starting from the stubborn father of the previous generation, what he pursued was not the best grilled eel in the country, but trying to use all his knowledge and effort to make "the most delicious eel today." The noble life is ready with high-quality nutrients, flowing with my blood. Thank you for your hospitality.

The best UMAGI restaurent in the world!

Very impressive restaurant.