I enjoyed Kanto Style Hitsumabushi.
Hitsumabushi is one of Unagi (eel) dishes and it’s originated from Nagoya.
Enjoying eel in three ways: 1) eating dry as it is, 2) eating with condiments and 3) eating with condiments and soup as you wish.
I enjoyed it very much because eel is prepared in Kanto Style.
Kanto Style (Tokyo area style) is more flavored or more soy sauce or salty.
I enjoyed it with soup and eel still has thick grilled soy sauce flavor🍴
This restaurant is recommended for eel lovers❣️
sonokotchi 