Kawaei

Using a proprietary method that involves steaming the eel directly, the chef creates a surprisingly fluffy and soft texture.

At every well-established restaurant that has been in business for many years, there are clear and distinct elements that set it apart. For example, a read moret [Kawaei], which opened in 1946, the fluffy and soft texture of the eel is what's unique. The secret lies in the proprietary preparation technique used which switches over grilling without seasoning and instead steams the eel when it's still raw. This style was started by the first generation, and was influenced by the cooking techniques for freshwater fish. Since there's one less grilling step, this helps create a softer finished product, but judging the timing when steaming is completed is difficult, and can lead to breakage and various other problems if the timing is off. This restaurant's distinct taste was created through a time-consuming process of clearing each of these problems through proper selection of eels and investigation of techniques. The result is a dish that's so good it's a demonstration of all that's great about a long-running establishment. Even with such a great taste, the pricing at this restaurant is reasonable and well-suited to the residential district of Akabane, which is a very attractive feature. learn more from chef