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The eel made by a young general who is a student in search of taste is very delicious. It took two hours for the family of four to finish eating, but I was able to spend a very good time with excitement and satisfaction with the taste. However, it was a pity that it was made in units of three people, that all four people could not start eating, and that the liver sucking of the set that was brought in later had cooled down. It may have been the "general's commitment" that the degree of baking was not uniform, but I would appreciate it if you could explain it because it is not understood by amateurs.

It's fun to see the eels that are being baked, which has no other ingenuity and skill to reduce the fat between the skin and the body to the utmost limit with craftsmanship to produce eels that you can eat deliciously. The skin was crispy and fluffy, even though the excess fat had been removed, and it was very delicious.

It depends on your taste, but it's not delicious. I ordered white burn-in. Originally it is a Japanese restaurant, so it may be like this, From the perspective of a "eel specialty store," I wonder if it's personal. It looks like the eel has been asleep for a long time, and it looks heavy, and the body is dry or not juicy. And it is not a taste but an odor. I think the baking side is easy. The bigger the fresh eel, the harder it is to handle. The skin is also hard and gives a crisp elasticity. I think it's difficult to handle the eels from this shop. The eels are softened by pre-separating them and letting them lie down, which makes it easier to heat them. As a result, I was doing other work even when I put the eel on the roasting table. Even if you open the lid, the scent of the sauce will be diminished, but it will not have a fresh scent at all. Shiroyaki is the worst. It's not crispy and juicy. Is it salt-dried rather than white-grilled with something painted? It was like that. Looking at how the sauce is organized, it doesn't look like a specialty store. Furthermore, the soup is garlic chives. It's like an eel restaurant. The pickles and rice were usually delicious. In this case, I felt that it would be better to make a lunch menu as a set meal restaurant than to make it an eel restaurant during the day.

Kansai-style roasting shop. The eel is from Aichi Isshiki. Recently, the quality of eels from Lake Hamana has deteriorated, so many shops in Hamamatsu City use Isshiki eels. By the way, the eel is grilled crispy and has no odor while retaining the flavor of the eel. However, the plumpness of the contents is not good enough. There seems to be a problem with the baking process. The sauce is thin and light. For those who like sweet and rich sauce, the taste is different. I use garlic for soup, but I'm pretty skeptical about this. The soup is for enjoying the clear taste of soup stock. I look forward to further dedication.

I ordered a white-baked Unaju ✨ Shiroyaki → Soft and crispy, then the umami of eel fat The umami of eel is the best you can eat lightly Unaju → A refreshing sauce that you can feel the taste of rice with a little sauce This is the first time I have felt the umami of eel in Kabayaki. It was delicious because I was particular about the service green tea. I'll come back later

[Eel of a young handsome general from a famous eel shop in Hamamatsu] First visit with an invitation from a gourmet friend! (Maybe Hamamatsu itself is the first time?) Born in Seirin, famous for Hamamatsu, how! A young general who is only 20 years old. Fearless like a baseball boy, and handsome ✨ The order is special una heavy white baking. And sake (laughs) Drinking from noon is the best ♡ Shiroyaki is half-body, but there is plenty of it, so you can enjoy it even if you share it with two people ♫ It's not Kanto-style fluffy, but eel texture. The skin is crisp! And Unaju. Unaju looks like two colors on the left and right, but both are sagging. Similar to Shiroyaki, it is not fluffy and you can feel the elasticity of eel. The umami is condensed, but the fat is not persistent at all. It will go crazy. The sauce is not too thick, so you can enjoy the taste of eel more easily (^^) Unaju took 1 hour from Shiroyaki and 1.5 hours from entering the store. Eel takes time, doesn't it? Even if I knew it, it was a long time. I'm hungry (laughs) If you have a chance to go again, please order in advance and bake it according to the time you come to the store ← Impatient On the way back, it is impressive that the general sent off to the outside of the store and bowed deeply. Good luck, youth \ (^ ω ^) /

instagram: 66shuki Twitter: 66shuki TikTok: 66shuki Eel [Rin] Hamamatsu Rin, an eel dish run by a disciple of Seirin, a popular Japanese dish in Hamamatsu. Located in Chitose-cho, about a 5-minute walk from Hamamatsu Station, the quaint interior of a renovated old private house. There are 6 counter seats and tables in the front and back. After the production of eel is finished, the eel used in Rin is used for about a month to produce more umami. The eels that are eaten at the restaurant are also prepared to bring out the full flavor by calming down 10 hours before serving because the taste does not come in immediately after opening. It takes time to pursue such deliciousness, so it is said that 20 meals can be prepared a day. You can make a reservation by phone or from Instagram dm, so you must make a reservation! The eel used in Rin is a farmed eel from the famous brand Aichi Isshiki Fish Plaza. The baking process is made in Kansai, which is only baked without steaming. It is said that it is baked so that the taste of steaming is not lost, but the characteristic of Rin is that it is not hard but soft and elastic even though it is only baked. You can take in the elements of steaming by devising the baking. Great technology for young people! When grilling with Bincho charcoal, the skewers are used to stab the meat over and over again by removing the fat and removing the gelatin between the meat on the skin to eliminate the dull texture. The reason is to eliminate the greasiness. The fat that falls from the skewers helps to bake the meat fragrantly, and you can fully enjoy the scent of charcoal! The most delicious eel ever! ◆ Shiroyaki With half body volume. It took me about 20 minutes to get out of my seat. A splendid grilled surface that feels crispy when chewed! When chewed, the fat and umami of eel spreads in the mouth. Aoi Motoyama from Shizuoka Prefecture and sun-dried salt, which have a nice fragrance, make the eel fat refreshing. ◆ Special Unaju It's about 20 minutes after eating Shiroyaki. Combine Aichi-colored farmed eel with Koshihikari from Toyama prefecture. After all, the degree of perfection as a delicious rice is different. As I wrote above, you can enjoy the softness and elasticity of the eel by grilling it without steaming. The scent of Bincho charcoal is not greasy and you can feel the umami firmly. was delicious! Order menu ◆ Special una heavy white baking 6500 yen Unaju, Shiroyaki, Kimosui, Fir eggplant

⁡ .. To eat Hisabisa eel ??‍♀️ ⁡ ⁡ [Rin] ⁡ A shop that stands quietly in a place like a back alley ? ⁡ When I entered the shop, the general was very young and I was surprised ? It was an eye candy with a crisp and beautiful face ??‍♀️ lol ⁡ It is recommended to make a reservation! You can also make a reservation on Instagram ? ⁡ ⁡ ⁡ 《Order menu》 Special unaju white baking 6500 yen ⁡ ⁡ This menu where you can enjoy both Unaju and Shiroyaki is popular ? ⁡ The eel that was charcoal-grilled neatly, but very carefully It was fluffy & moderately greasy and delicious ?? ⁡ Shiroyaki also has freshly grated wasabi ☺️ ⁡ Unaju is sober that the amount of rice is just right ? ⁡ ⁡ I think 6500 yen is good for Unajū and Shiroyaki ✨ ⁡ ⁡ ⁡ Eel is limited to 20 meals a day ??‍♀️ ⁡ ⁡ ⁡ ⁡ ⁡ ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ⁡ [Rin] ⁡ ? 42-1 Chitose-cho, Naka-ku, Hamamatsu-shi, Shizuoka ? Hamamatsu Station ? 11: 30-14: 00 ? Irregular holidays ⁡ ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ---- ----