I went to a place called Uyama that I had been curious about. I had the Kansai-style eel, half grilled and half steamed. The steamed eel had no fishy smell at all, and the grilled eel was deliciously crispy. The chef is a fan of eel and opened this restaurant after receiving a branch from the main store in Shiga Prefecture. Thank you for the meal.

I searched for eel, eel~! and found a new store♬ Near the top of Gakuen-zaka. I've passed by on my bike a few times, but I never thought it would become a restaurant. It's on the first floor of an apartment building. And it's oddly tucked away, not looking like an eel restaurant. Plus, there's no smell of eel being grilled? Even if there are no other customers, you would expect the smell to linger around, right? (ﾟωﾟ) I opened the door instead of a sliding door to enter. The modern interior is mainly black and gray, with a counter and raised seating. And still no smell. Is everything okay?ヽ(´o｀； I ordered cautiously and waited. I got the two-color eel set - half kabayaki (soy-sauce glazed eel) and half shirayaki (grilled eel without sauce). When I opened the lid, there was a sufficient amount of eel. The shirayaki was not seasoned, so you could add salt, wasabi, or soy sauce to your liking. But wait!! What?? It's overcooked? The tail end of the shirayaki was as hard as a flounder bone cracker. Clearly overcooked. It got better as you moved away from the tail, but the shirayaki was a bit of a letdown. The kabayaki had a crispy skin and the meat was properly cooked. It was delicious, following the Kansai style of eel. But the shock of the overcooked shirayaki was still there. My husband, on the other hand, thought the shirayaki was perfectly cooked... Unbelievable(´°̥̥̥̥̥̥̥̥ω°̥̥̥̥̥̥̥̥｀) The eel is from Mie Prefecture and the rice is from Shiga Prefecture. As a palate cleanser, there was boiled shrimp and soybeans, which seems to be a Shiga specialty. I didn't notice the shrimp beans because I'm familiar with them from having relatives in Shiga. There was no lingering smell of cooking in the restaurant, no sticky tables, and it felt like we were eating a takeout meal even though it was freshly grilled. The heavy entrance door seemed to be for a powerful ventilation fan. As I walked back home through the south alley, I caught a whiff of eel from somewhere... maybe it was drifting from the back of the earlier restaurant? Hmm... I think the smell is part of the dining experience, so it's a bit disappointing. Maybe it's unavoidable because it's in a tenant space in an apartment building. Two-color eel set - half kabayaki, half shirayaki 3850 yen, Liver grill around 900 yen?, Highball 550 yen

I heard there was an eel restaurant within walking distance, so I decided to stop by on my way home. It was located on the first floor of an apartment building along a slope, and I had passed by it several times without noticing it. The interior of the restaurant did not look like a typical eel restaurant, and there was no smell of eel in the air. I ordered a dish of grilled eel liver, grilled and broiled eel, and broiled eel with rice. The grilled eel liver came in a small dish with a generous portion. The broiled eel with rice was packed with eel and was cooked in a Kansai style, which was quite good. However, dining in a place where you can't smell the eel just doesn't feel the same. Perhaps it's because the restaurant is located in an apartment building, but overall it wasn't bad. It just didn't feel like I had truly eaten eel.