After about six months, I visited Kabuto-san for the sixth time. This time, I chose to compare and taste both natural and farmed eel. The grilled white eel from the Shimanto River was the most delicious eel I have ever had. #Kabuto #Eel #IkebukuroGourmet #HardToReserve #HighlyRatedOnTabelog #Foodie #Unagi #ShimantoRiverNaturalEel is exquisite.

Kabuto is the best eel restaurant in Japan. It's a unique place where you can enjoy eel from head to tail. You can savor rare parts of the eel like head, fin, liver, and skewers. It's a luxurious experience to enjoy these delicacies on skewers. Pairing them with sake in the afternoon is a delight, but it's hard to leave without getting tipsy. After finishing the skewers, enjoy the grilled eel with hot rice. Finish off with a clear and beautiful liver soup. It's a true feast for the taste buds. The detailed explanation of the eel by the chef is also a nice touch.

Everything was perfect! The head chef was very interesting and easy to talk to, and it was great to see the live eel preparation in front of us! Even though you don't have to chew the eel's heart, it still tingles haha. The course takes about 3 hours from start to finish, but it's worth the wait because you can enjoy the performance while eating and listen to the chef's introduction to the eel. Thank you for the wonderful meal!

Kabuto Ikebukuro is a restaurant where you can compare cultivated and natural eel flavors. I prefer the natural one! Thank you for the delicious meal. I didn't receive a receipt. #IkebukuroGourmet #Ikebukuro #eel #unadon #eel #unagi #unagidon #JapaneseCuisine #TokyoCuisine #Cuisine #ToshimaWardGourmet #Sakestagram #SakeLovers #Wine #winelover # #SakeGirls #Kabuto #IkebukuroKabuto #ConnectWithEelLovers #ConnectWithFoodies #HardToReserveRestaurant #WantToConnectWithThoseWhoCanGetReservations

The fresh and delicious eel here can be enjoyed both naturally caught and farmed, with a clean taste even when eating two medium-sized pieces. While there are many eel restaurants in Nagoya and Kansai, the freshness here is unmatched. Depending on the season and origin, the eel can vary in texture, providing a unique experience. The menu includes steamed eel, broiled eel neck, broiled eel fin, grilled tomato, grilled liver, skewered eel, grilled eel head, pickled pumpkin, eggplant, cucumber, and carrot, eel heart, natural liver, natural fin, farmed broiled eel, natural broiled eel from Tone River and Amakusa, and a comparison of farmed and natural eel in a rice bowl. Tone River eel is muscular, while Amakusa eel has a stronger flavor. Reservations are difficult, especially for omakase, but it has become easier with improved availability if booked right at opening time.

Today we visited "Kabuto" in Ikebukuro. Luckily, we were able to make a reservation, following our visit in May. We arrived a bit late, but were seated in a sunken kotatsu seating area for the first time. I learned for the first time that the previous owner trained in Shinjuku's Omoide Yokocho. I have yet to visit Kabuto in Shinjuku, but I definitely want to go someday. It was incredibly hot that day, so we started with some draft beer - Tokyo Craft at 800 yen. The course we ordered was a comparison of natural and farmed eel. The head (with sauce) had a crunchy bone texture, which might appeal to eel enthusiasts. The head (with salt) had a strong salty flavor, almost like senbei crackers, which I personally preferred. The grilled fillet had a crispy exterior and a juicy, tender interior - the classic eel dish that I love. The grilled liver had a slight bitterness with a hint of sweetness, creamy and perfect for pairing with sake. The tail skewer had a crispy exterior and a melt-in-your-mouth soft interior - a favorite alongside the fillet. The grilled heart was small but still beating, a testament to the eel's vitality. We enjoyed it in one gulp. The pickles were a refreshing palate cleanser. The belly meat, grilled with salt, was delicious. We compared the natural and farmed eel from Amakusa, noting the differences in flavor due to the origin and individual characteristics. The eel bowl from Tokushima was rich and fatty, a luxurious meal that brought smiles to everyone's faces. The liver sucked was a delightful treat. The experience in the sunken kotatsu seating area was cozy and relaxing, with a unique immersion that made it feel like home. The atmosphere was addictive, and it was a new and enjoyable discovery.

Tonight's sashimi was Amakusa. The white grilled fish was firm, while the broiled fish was tender. We started with a variety of skewers: steamed and broiled eel, grilled eel fin, grilled fish liver, and grilled fish head. The tomatoes on the plate were juicy and delicious. The fluffy broiled fish was perfect for the bento box. It had a solid texture and a refreshing taste typical of river fish, with amazing umami. Even though farmed fish can be delicious on its own, freshly shaved bonito flakes in the soup and the flavorful liver were exceptional as always. This is a restaurant that makes you want to visit again the next day.

One of the few restaurants I continue to visit is "Kabuto." This time, I enjoyed a course comparing natural eel with farmed eel, truly savoring the essence of "Kabuto." Since I was with my elderly parents this time, we opted for a modest amount. With 3 people, we had 1 natural eel and 3 farmed eels. We had half a natural eel and 1 farmed eel for shirayaki, and half a natural eel and 2 farmed eels for kabayaki. We also enjoyed some drinks, and the total cost was around 18,000 yen per person. The course included: natural and farmed eel comparison course, grilled eel (Kanto style and Kansai style), grilled eel fin, a bite-sized kabayaki, natural eel grilled fin, eel liver, liver grilled, shirayaki (natural and farmed eel from the Shimanto River), kabayaki (natural and farmed eel from the Tone River), liver sashimi, and a la carte menu with dishes like chilled tofu and pickles. The hospitality and food quality are outstanding, making it a top-notch restaurant in Ikebukuro. Thank you for the wonderful meal!

Amazing. Once you try the eel here, you won't be able to eat eel at other restaurants. From shirayaki and kabayaki to farmed and wild eel comparisons, grilled skewers, tofu, pickles, everything was delicious! I want to eat here once a month, but it's a highly sought-after restaurant with difficult reservations.

Budget: 10,000 to 15,000 yen Order: Natural vs. Farmed Eel Course Duration: 2 to 2.5 hours Reservation: Recommended through OMAKASE This is currently my favorite eel restaurant in Tokyo. It is a renowned establishment that showcases exceptional quality and skills. If you enjoy grilled eel, you will definitely love this place. The course allows you to savor a whole eel, ensuring a high level of satisfaction. I have visited multiple times, and this time, the farmed eel stood out as exceptionally delicious. There is a noticeable difference between farmed and natural eel, so I highly recommend trying both. The tofu is also incredibly tasty, so don't miss out on that. In my personal opinion, natural eel has a firm texture with strong meaty qualities and intense eel flavor without any fishy smell. The umami taste is concentrated but with a subtle amount of fat, providing a nuanced flavor profile. On the other hand, farmed eel has a softer texture with juicy fat, offering a more direct and impactful deliciousness. Ultimately, it comes down to personal preference. Due to the limited availability (reservations only every three months), I plan on returning in winter for another delightful experience. [Course Details] - Grilled Eel with Kanto-style Sauce - Grilled Eel with Kansai-style Salt - Grilled Eel Fillet with Sauce - Grilled Eel Liver with Sauce - Grilled Eel Tail with Salt - Natural Eel Head with Salt - Grilled Eel Bone with Salt - Grilled Eel Tail with Sauce - Grilled Eel Liver with Salt - White Grilled Natural Eel - White Grilled Farmed Eel - Grilled Natural Eel with Sauce - Grilled Farmed Eel with Sauce - Tofu - Eel Liver Sashimi

Today, I was grateful to be invited out and went to my favorite restaurant, Kabuto, with two other people. Eating eel with people I love is just the best. The lineup today was incredibly luxurious! For natural eel, we had eel from Shimanto, Mikata Lake, and Hirowatari River. For farmed eel, we had eel from Mr. Yokoyama and eel from Shizuoka. In addition to the eel from Mikata Lake, which was a first for Kabuto, we also had the slightly improved eel from Mr. Yokoyama for grilling. It's rare to have such a lineup like this. We tried all the natural eel, both grilled and broiled, and had the eel from Mr. Yokoyama grilled and the eel from Shizuoka broiled. Overall, the grilling was strong and the sauce was spicy. The skewers, in particular, seemed a bit lacking in quality, maybe due to freshness issues. All the natural eels were delicious, but the eel from Shimanto was especially good. It had a river-like flavor and a rich taste. The eel from Hirowatari River had its characteristic strong flavor and bitter fat. It had been about a year since we last had eel from Mikata Lake, and it was quite refreshing and had a promising taste. Mr. Yokoyama's eel was well-prepared and the flavor developed nicely as you chewed. It was a delightful find as we reached the tail. The eel was delicious, but the best part was being able to chat with everyone! Both the eel and the company were all-stars. Thank you for the wonderful meal!

A wonderful restaurant where you can fully enjoy eel. I visited at the 3:00 pm seating. Eel is served on skewers, and at the end, you get both grilled and broiled eel. When the broiled eel is served, they ask you about the size of the rice you want, and you can choose. I chose a smaller tea cup size this time, but I think I could have gone for a bit more. You can enjoy all this eel for around 12,000 yen, which is great value. If you love eel, it's a must-visit place. It was delicious. Thank you for the meal.

It's a regular visit every three months, and I'm thrilled to have gotten a reservation. Today, I ordered the option to compare wild and farmed eel, and of course, went for the hearty portion. As usual, the eel is served on skewers, and it's delicious as always, making the drinks go down smoothly. I switched from beer to sake, opting for the Da Shinshu brand that caught my eye. It's elegant and delicious. After finishing the skewers, I moved on to grilled and broiled eel. Being able to enjoy eel in a full course like this is truly a blessing. This is the best restaurant.