Saitama, Japan｜うなぎ ときわ浦和

When I visited the store once about a year ago, the eel was burnt and there were holes in the meat. I didn't have a very good impression of the eel, but recently, a friend of mine who frequents eel restaurants in Tokyo and Chiba visited Tokiwa-san and said that the taste and grilling were excellent, so I went back and had a look. When I entered, I saw the manager from before. Is it ok to be replaced by a young craftsman instead? I was a little worried, but when I opened the rice bowl and looked at it, it was perfectly cooked, and the eel was soft and there were no holes like before, and a wonderful piece of kabayaki came out. I thought I would be able to introduce this shop to others with confidence. I don't usually post things like this, but I wanted to write about my own personal story over the past year. I think I want to go again.

Visited at lunchtime. The order is the lunch menu Taketori Gozen, which is steamed and baked after ordering, so wait for less than 30 minutes. You can enjoy the flavor of the eel with the unaju served with a small amount of light sauce. Recently, the price of eel is soaring and it is getting harder and harder to eat, but I think the taste and cost performance are wonderful.

I ordered Mie no Take at night. Because it is a style that is made by grilling it after ordering, I got a delicious freshly made eel. The sauce wasn't as sweet as other shops, and I really liked it! This time, I made a reservation and passed through the second floor seat, but I was able to use it widely and relax. I think I want to go again!