Unagi Aoba

Very good broiled eel, soft and just the right amount of fatty, but perhaps somewhat on the expensive side.

In the evening, I was invited to visit a senior colleague of mine for the first time. I heard that the eel has its roots in a famous restaurant in Kobe in the Kansai region, but the main eel is Kanto-style. We had a variety of course dishes a la carte, and they were absolutely delicious and the best, such as Shirayaki, Umaki, and Kabayaki. The joy of diving into a hidden noren curtain. There is a small raised private room that can be used for entertaining. The amount of eel bowl or kabayaki to finish is flexible. Depending on the dish, it was Kansai-style or Kanto-style, and I was impressed by the exquisite way the oil was blown and the way it was steamed. I would definitely like to visit you again.

I was interrupted by two men. I have visited this restaurant many times because it is delicious, but I was told that they had run out of side dishes during the day, so I visited for the first time at night.
The set of 3 appetizers for 3,300 yen is a good deal, but each item is a reasonable amount, so you'll be full. But it's very delicious! !
Last but not least is the usual Kansai-style Aoba! ! It can't be bad! !
From now on, I will bother you at night~