16 July 2015
Hashimoto, Edogawa-bashi (はし本 江戸川橋), Tokyo
The Edo style Unaju in Edogawa-bashi
The Unagi is very popular food in the mid-summer season in Japan. The people want to visit the Unagi restaurant to have some Unagi dishes.
The smell of the Unagi restaurant is unbearable for Japanese. The sweet, smoky, caramelized and oily smell will stimulate our stomach to eat or drink more foods or alcohol. The smell is very important essence to advertise the Unagi restaurant.
Unagi is called as eel in English. The foreigner may not love to eat that shape long and smooth and glistening fish. But for Japanese, that will be the most luxury ingredient in the summer or one seasons. Some researchers focused on how to agriculture the adult eel by the human technology.
The interior of Hashimoto. The style is very typical style as a restaurant the specialised into Unagi.
Let’s go back to Hashimoto. Hashimoto was established on 1830s. She has very long history as a Unagi shop. They will serve several cooking styles of Unagi as Unaju that is the most luxury style, Kushimono or soup. The Unaju generally takes around thirty minutes till serving it in front of their customer. The customer will wait for Unaju over the some side dishes till Unaju will be served.
I have stared with several side dishes and Japanese Sake.
I had Kikumasamune Japanese Sake. This Sake is usual alcohol at general Japanese food restaurant.
I had started with Hire (the skin of eel)
The second dish was braised chicken as Yakitori.
Till served the Unaju, I would like to talk about what and how to cook the eel in Japan. There is some difference on the cooking Unagi among Japan area. The eastern side as Tokyo is the soft meat style, the western side as Nagoya, Osaka is the crispy style on cooking. I prefer the eastern style. In Tokyo, you will eat very soft and juicy meat of eel. At first, the chef will steam the eel before braising. Once steaming the eel, that will get very soft and juicy meat in itself. After steaming, the chef will dip it into the pot filled with Tare that is made of soy sauce, Mirin and Japanese Sake. Dipped eel will be braised. The braised and dipped were circulate till the eel will get shiny brown but very juicy cooked meat. Unaju will served the braised eel topped on the rice with filled Tare sauce.
The black box is the most important part of today course
Unaju!!
The harmony of the eel meat, rice and sauce is wonderful in the smell to taste. The luxury restaurant will use the traditional Japan lacquered wood box to serve Unaju. The looks of the Unagi is lovely.
I highly recommend you to reserve your seat on your visiting.
hour: 11:30～14:00 16:30～20:00
Monday to Wednesday, Friday to Sunday
+81 3-3811-4850
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