Image 1: Closed on Wednesday, mid-August and Christmas

Image 2:
This eel specialty restaurant has a counter area and some private rooms.

Image 3:
We got a private room for two.

Image 4:
Garden view

Image 5: Japanese sake

Image 6:
We pre-ordered the USD$120 menu.

Image 7: Just a delicate appetizer before the eel. Sea bream liver with daikon and ponzu (citrus based sauce). We fell in love with these subtle but elegant Japanese flavours.

Image 8: Here comes the eel.

Image 9: Starting from the bottom, a smoky barbeque eel jelly with an intense smokiness followed by a tiny cup containing a crunchy baby squid in a mild mustard sauce.

Image 10: Then a taller cup with steamed eel and diced bamboo shoot in a creamy aromatic kinome sauce. Kinome is a herb from leaves of Sansho (equivalent to Sichuan pepper) tree. Loving everything so far! CLICK TO SEE WHAT'S IN THE LAST CUP!

Image 11: They were raw baby eels! We really felt bad for eating these cute babies. Oh well, they were marinated in a lovely soy vinaigrette.

Image 12: This is one of their signature dishes served with a shichimi ponzu (ponzu with soy sauce and seven spices).

Image 13: Thin slices of quick boiled eel with matsutake mushroom. There weren't any bones at all. Amazing!

Image 14:
Soup course

Image 15:
This is a roasted eel soup with a strong dose of ginger and fresh orange peel.

Image 16: Gently grilled eel with a choice of salt or soy sauce dipping. The eel was remarkably soft and scented with a light charcoal aroma.

Image 17: Smoked eel with bamboo shoot, bonito flakes, and seaweed. You would not get bored with all these different eel preparations here.

Image 18: Another one. Medium grilled eel accompanied by refreshing cucumber vinaigrette garnished with hajikami (pickled ginger). We realized the escalation of flavour: raw, boiled, soup, lightly grilled, smoked, and now medium grilled before the main course! Awesome stuff here!

Image 19:
It's not difficult to guess what they serve as main in an eel kaiseki.

Image 20: Yes, unagi-don. Fully charcoal-grilled eel on rice! We finished this bowl of rice in no time. Delicious, aromatic, and satisfying!

Image 21: Served with kimosui, an eel liver soup. The liver was surprisingly crunchy and we got addicted to the Japanese umami-rich soup.

Image 22:

Image 23:
And a hot cup of roasted tea.

Image 24: We were completely full at that point but always had room for sweets -- a honey pudding. It was great to experience eel in such a variety of preparations!

Image 25:
Tea pot

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