妻からのリクエスト 青砥焼き 『鰻いづみ』 : Unagi Idumi

Last night, I visited ``Unagi Izumi'' at my wife's request. A famous ``eel'' restaurant that calls itself ``Aotoyaki.'' Long time no see. This time, we received: Liver Pond Radish Salad (Sesame Dore) Unagiju (Genpei: Shirayaki/Kabayaki) Liver soup and pickled vegetables Unagiju (Special) Liver soup and pickles served Draft (beer) Chuhai (Shochu cocktail) (goldfish) Puffer fin sake That's what it feels like. It's also good to eat eel on Setsubun. First, let's toast with draft beer and Chuhai (Shochu cocktail). I'm happy to have goldfish these days. Goldfish is a way to drink Chuhai (Shochu cocktail), and is made by floating hawk claws and perilla leaves on plain shochu and soda. I like the joke of comparing chili peppers to goldfish and shiso to aquatic plants. Of course, it has a delicious taste, and I think it's a versatile sake that can be drunk refreshingly with meals. Now, eel liver ponzu sauce is my wife's favorite dish, and we always order it when it's available, and it's always delicious. It is a famous side dish that represents the eel restaurant, and the one at ``Unagi Izumi'' is wonderfully grilled, and the flavor of the sauce goes well with the ponzu sauce. The radish salad was thinly sliced (a level that would be difficult to make at home) and crispy, and when served with sesame dressing, it was the perfect appetizer. And finally, Unagiju appears. ``Unagi Izumi'' is characterized by a piece of paper sandwiched between the lid of the box and the eel. My wife ordered the ``Nishikiju Genpei'', which was ``medium'' in size, with Shirayaki and Kabayaki on top, and I had the regular ``Special'' eel. The eel you prepared last night was really delicious. The meat is thick, with plenty of fat, and the flavor is very strong when you bite into it. Thank you for choosing a good eel. Of course, the steaming and grilling process for ``Unagi Izumi'' is perfect, so the eel is fragrant while the meat is fluffy and melty.In addition, it is cooked to a firm consistency and topped with a secret sauce. It goes best with steamed white rice. My wife also said, ``The food is delicious.'' As expected, you know this very well. In any case, I thoroughly enjoyed the delicious unagiju. The pickled vegetables that come with it are of high quality, and the liver soup with a slight soy sauce flavor is delicious. Along the way, you can enjoy a bowl of hot sake filled with plenty of fugu fillet along with eel jus, and it will be blissful. Delicious. This time, at my wife's request, ``Unagi Izumi'' is an eel restaurant that I would like to visit regularly. I would like to go back a little further in the season and visit again. Thank you for the meal, Deshita.

Tonight, I visited ``Unagi Izumi'' to eat eel. I eat eel in various areas such as Tokyo, Kansai, and Nagoya, but this is my favorite local eel restaurant. First of all, as a store introduction, ``Unagi Izumi'' is a famous restaurant that uses traditional Edo techniques to steam eel after receiving an order, and then grills it with a secret sauce that has been passed down since the early Meiji period. The origin of "Aoto ware" is that Katsushika and Aoto are not in the Edo period, so it was named that way. Now, for the eel jumae order, there are three items: jako salad, eel liver ponzu sauce, and eel shirayaki. ``Unagi Izumi'''s eel liver ponzu sauce is a recommended dish. A large piece of liver grilled over charcoal and tossed with ponzu sauce. Eel liver is simply delicious, making it the best side dish for sake. Shirayaki is also delicious. If you really like eel, you'll understand why they prefer shirayaki. The fragrantly grilled eel is served with wasabi, Arita sansho pepper, and soy sauce. Shirayaki has just the right amount of fat and is concentrated in flavor, and its aroma and texture are irresistible. Finally, it's time for the eel ju (special grade) to appear. A distinctive feature of ``Unagi Izumi'''s unagiju is that when it is served, a ``banshi'' paper is sandwiched between the top lid of the unagi and the eel. The scent of eel is tightly contained due to the effect of the paper. The special eel has thick flesh and is the perfect size. The fluffy and fragrant finish is perfect. Also, white rice that has been cooked to a firm consistency and is meant to be coated with sauce is also good. It's so delicious. I'm glad that there is ``Narazuke'' as an accompaniment to the pickled vegetables. The liver soup is a little salty, but I think it's tolerable. What's worth mentioning is that despite the quality being on par with famous stores in Tokyo, the prices are extremely reasonable. That's the Aoto price. Tonight was another very satisfying dinner. Thank you for always providing delicious eel. Thank you for the meal, Desita.