Loving this place. I've been here twice cos I was sold by the fresh eel and the perfect charcoal grill resulting in crispy and smoky skin. I've also brought non-unagi lovers here and so far all have love it.
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The hitsumabushi is one dish enjoyed three ways - first, just the unagi and with the plump rice; second, grate your own fresh wasabi and mix in seaweed and spring onions; third, pour in the dashi stock and make it an ochazuke.
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Best time to visit? When we went on a Thursday afternoon at 2pm, there's no queue and we have the whole restaurant to ourselves.