Unagi Kawamasu - Hamamatsu

I was glad that the eel bones were served with snacks until they were baked. The eel was crispy and delicious in the Kansai style, but there was a slight bunyu feeling on the skin, which was a little disappointing.

Counter and a few table seats. There may be a second floor, but it's not that big. There are only 5 parking lots on the side of the store and only 3 parking lots 50 meters away. An eel that will be treated after ordering. It takes time, but the best eel weight is completed! The general also tells me that he is waiting, and I can see a very nice personality. The other staff was also a nice young man. I visited the store for the first time, but this store is likely to be one of my favorites. The outside is crispy grilled eel. The taste is a little sweet and it fits my taste. I ordered the upper special weight, but I ate it. Also, there was a customer who smoked, and I was surprised that the shop here is OK, and there are still shops that can smoke. After all, the smell of tobacco is a star minus because it spoils the special dishes.

Kansai-style Kabayaki specialty store "Eel River" The kitchen is right in front of you, and you can enjoy handling, skewering, and grilling. Because it is Kansai-style, it has an open stomach, and it has a firm grilled texture, and the texture is fluffy on the outside. It takes time to provide. The service offered fried eel bones first. Since I visited for the first time, it is unknown whether it will come out every time. The upper special weight is 6,900 yen, and two eels are worth eating. The special weight is 4,300 yen, and only the tail and head part are on top of the rice, and the belly part is served separately and 3 slices are surprising for those who eat for the first time! ️ If you want to eat it safely, it costs 3,800 yen. I think there is only one special weight and one upper unaju, but I don't really understand the difference of 500 yen. The sauce is a sweet and slightly thick type, and I don't put it on rice very much.

Of course, the eel is delicious, but the beetle is really delicious! I like Nagoya Kei, so I really want Yama Aoi. The food was delicious and the people at the restaurant were very kind and polite and felt good. However, this was a smoking-friendly store. I was very surprised when I felt a sign of smoke from behind without knowing it. It seems that smoking is prohibited on the 2nd floor, but it's a little bit to go to the place where you can smell paper cigarettes while eating ... It is definitely not recommended for those who are not good at cigarettes.

--------------- ⭐ Price: 7 ⭐ Taste: 9 ⭐ Service: 8 ⭐ Atmosphere: 7 ⭐ Cospa: 8 --------------- Hamamatsu Unagiya It is about 1 km from Enshu Railway Sukenobu Station, so it is recommended to go by taxi or car from Hamamatsu Station (parking lot available). ◆ Special weight for one animal (3,900 yen) ◆ Shiroyaki (3,000 yen) ◆ Liver grilled (850 yen) Currently, the secret sauce that has been used by the 3rd generation for 80 years has been taken over. Whether it's recipes or accessories, things that are passed down from generation to generation can carry on each memory, so it has a different charm and warmth from new ones. I had a regular person take me on this day I heard that it is better to make a reservation by phone, and if you get along with the owner, you can talk about your favorite baking method and type of eel, so I would like to ask you regularly. Eel is a new method of grilling called "grilled" (← I bought it and named it) Instead of baking the eel on the table, hold the skewer in your hand and let the eel jump on the flame while carefully baking it. By putting it on a secret sauce and re-baking it, the eel will soak into the eel and the color will be uniform. The moment you chew, it's crisp! !! Kari! You can enjoy the caramelized texture of the sugar in the sauce and the savory burnt surface and skin of the eel. The more you chew the fat with taptapu while the inside is fluffy, the more the mouth becomes flooded. Kansai style? Kanto style? ?? When asked, it may be correct to say that the outside is the best Kansai-style grilled, and the inside is reversible with the Kanto-style fluffiness. I think this way of baking is only one in this shop I ate and compared two types of liver, one that was grilled in white and one that I bought only the liver from a wholesaler. As you can see from the photo, the white ware itself has a beautiful tan color. Shiroyaki, which was fried with my own fat, was sprinkled with salt, which made me feel like I was eating luxurious fried fish. I love eels, so I often asked about them. What are the baking methods and eels? ?? From this point of view, he taught me professional things carefully and I was able to spend a very good time. I will visit you again 【business hours】 11: 30-13: 30 17: 00-20: 00 [Regular holiday] Monday

It was delicious. If you eat it in the Kansai style, it will be crispy and fluffy, and the sauce is thick and delicious. It is recommended for those who like thick sauce, and I like the aroma of Japanese pepper. There is also ordinary Japanese pepper. However, if you sprinkle too much Japanese pepper, you will get numb. caution! It came with the service of fried bones. It's crunchy.