January 17, 2007

石ばし

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060116 013うな重(上)、2800円。香物・肝吸い付き。
Unaju - eel on rice in a box. Comes with veggy pickles and kimosui(a clear soup made from eel livers). My gosh the unagi is so nice! Very soft and fatty. The sauce is light and elegant in taste. Unagi is usually preferred to eat in summer because it is nutricious hence provides strength to beat "summer weariness", but as the lady staff was telling other customers, Unagi is the most delicious in winter because it has the most fat. This place is very famous - established in 1908. I sat in a small room next to the genkan, but I think there is zashiki(tatami-floored room) inside. Whether you have reserved or not, they will only start preparing the unagi after you sit down, so even at lunch time, prepare for a 40~50 mins wait. I wasn't prepared and almost fainted from hunger, no kidding. But it is really worth it!
石ばし

[ japanese food | 護国寺・江戸川橋 ]

池の端 藪蕎麦 | Main | VIRON (ヴィロン)


Comments:

私の場合は50分待った!
しんぷさんも鰻は寒い時食べるのが一番美味しいって言ってた。
さすが!

seat | January 19, 2007 01:50 AM

へ~、座ってから40分!!(驚き)
冬の鰻の方が美味しいって言うのは初めて知った~
いつも夏に土用の丑の日で皆が騒ぐから
その時に食べたくなる。

やっこ | January 18, 2007 07:09 PM

湯さん>
座敷に入ってみたい~!玄関のそばはちょっと寂しいよ~
一番安い2300円の重があって、
テーブルのみ注文できるって。
「上」を頼んだから、値段一緒ね。

Joan>
I was tempted to say this is the best unagi I have eaten but then I was famished after all that waiting so my opinion could be biased. ^^;;

seat | January 18, 2007 06:08 PM

ワタクシ、昔むかしに 奥の座敷で食べたことがあります。
座敷だと値段が違うとか聞きました、確か・・(うろ覚え)

湯 | January 18, 2007 12:16 PM

Love the traditional Japanese interior! The eels do look great, it's more golden color than the generic ones out there.

Joan | January 18, 2007 10:15 AM