Kuwana, Mie, Japan｜炭焼きうなぎ 新城

Crazy long line on the season of eel fish but there is value to wait for charcoal magic with eel fish and other ingredients!

A famous eel restaurant in Kuwana. Details about the eel of the day are displayed. Aside from beef, this is the first time that eel has been made so clear. The grilling is Kansai style, and the sauce is relatively light. It's worth a detour to Kuwana just to eat the eel here.

You can enjoy locally grilled eel, which is charcoal-grilled eel that is ordered directly from an eel farming organization called Kuwaunagikai in Kiso Mikawa, Kuwana City, Mie Prefecture. ■Cooking/taste Select Hitsumabushi special selection, 5,000 yen including tax. Reservations are required on Saturday and Sunday nights, so it seems that the amount of eel prepared is fixed, and the eel is served in about 15 minutes, faster than at a regular authentic eel restaurant. In any case, the quality of the eel itself seems to be quite good in this Hitsumabushi, with the moist texture of the meat and the unique eel flavor that makes it feel straightforward in a good sense. Even when roasted locally, the meat itself has a somewhat chewy texture, but you can also enjoy the aroma, especially from the skin. By the way, this store has the name of the aquaculture company and the place of origin of the eel displayed on the front of the store, and according to the display, ① Whitebait captured a little over a year ago ②Let it grow for a little over a year, ③ I caught it from the aquaculture pond the day before I would eat it. ④I cut it out on the day and am eating it now. That's what it means. The aquaculture pond is located in Kisosaki Town, adjacent to the Kiso River, and is about 15 minutes by car from the shop. Therefore, since I am now eating the eel that was swimming in the nearby farm pond until yesterday, I think it is difficult to eat fresher, stress-free eel. And it's amazing how much information is being disclosed. As for the sauce, as a person from Chiba Prefecture, I was afraid that the flavor would be too strong since it's from the Tokai region, but that wasn't the case at all, and the sauce itself was well-balanced. In addition to this, there are a few grains of vinegared vegetables, liver soup, pickled vegetables, and fruit, so even though it costs 5,000 yen, I think it is more than worth the price. ■Service/Atmosphere This is the first time I've encountered an eel restaurant with such thorough food traceability. The beef shop I used at Myogadani (Bunkyo Ward, Tokyo) looked like this, but I don't think the slaughter date was disclosed. The restaurant only has semi-private tatami rooms. There is a tatami room and a seated chair, so it is suitable for people with walking disabilities. When I looked at the photo of the store, there was a counter seat, so I thought it would be okay if I was alone, but the counter seat was not in use, so I ended up using a semi-private room that seats four people. It was a humbling feeling.