Date: 6/22 | Recommended: 5/5✨
*Grilled eel in kabayaki sauce, served with Fukuro sake*
*Words can't express the fragrance and smell, as well as the chemistry between first-graded sake and eel liver😋*
Then came the peak, in the form of skewers. Eel fin (engawa), eel liver (kimo) and eel spine/backbone (hone-senbei). The fin was surprisingly fatty and moist, the heart/liver is tiny yet rich and the backbone was fried perfectly like Japanese rice crackers (senbei). I highly recommend Ryo if you're looking for something different in Japanese seafood cuisine. Arigato @masahi0024!
A new appreciation for one of the most slimy and slithering creatures to appear on any sushi menu: unagi (fresh-water eel). At Ryo, in Meguro, chef Ryo Murata literally divides up a whole eel and presents it in courses. But unagi-only restaurants aren't a new thing in Japan and Ryo takes a new direction by creating his own sake pairing for each course. Each sake (even sake cocktails) is carefully served in a cold or warm state. Same assumption I made, I thought the older gentleman on the left was Chef Ryo, but that is Ryo's father working as his sous chef. Ryo told me he developed his concept one night while eating unagi and drinking sake at the same time, wondering why these two weren't presented together more often.