The thick eel is kept alive in a low-temperature cooling circulator, and grilled on the same day over charcoal for about 15 minutes. The perfectly browned skin and crispy skin are fragrant, and the meat is plump and soft enough to melt in your mouth. However, it is also elastic.
Mr. Doi proudly said, ``This is my eel.'' There are many secrets to the deliciousness, but the best one is his knowledge of eel.
The third branch, the Kinkakuji branch, just opened in February 2024. It is a must stop by when sightseeing in Kyoto.