うなぎ のだやの1日に密着--職人の早捌き、串うち、秘技 万遍返しが神業すぎた...

Fluffy eel and a mouth-watering deliciousness!! A must-try unagi (eel rice bowl) Nodaya serves three types of eel: Kyosui, Washo, and Kanemitsu. Produced in Shizuoka Prefecture, Kyosui eel is said to be a rare breed, with limited production. It's one of the few specialty restaurants in Japan that serves it. Farmed in spring water so pure it's drinkable, it boasts meat that's said to be close to wild-caught. This restaurant is directly managed by the Unagi Chef Agency, which has produced many master chefs. The skills of the master chef, who stands at the pinnacle of his craft, shine through. Its greatest feature is the artisanal technique known as "manben-gaeshi." By constantly turning the eel over the charcoal while carefully monitoring the cooking, the meat remains soft and tender without burning, while the skin remains perfectly fragrant. This is a renowned Tokyo eel restaurant where you can fully savor the deliciousness of unagi. -------- Daya in front of Iriya Kishimojin Shrine [Address] 2-3-1 Shitaya, Taito-ku, Tokyo #TokyoGourmet #IriyaGourmet #TaitoWardGourmet #JapanFood #Foodstagram #TokyoFood #ConnectWithFoodLovers #Unagi #Eel #UnagiRice