mad_method
On this day, I had a business trip to Fukuoka. The meeting was postponed by a day, so I arrived in Fukuoka a day early, which actually made me happy because I had been doing day trips a lot recently. I arrived at Hakata Station a little before noon, and I had some time to spare before checking into the hotel, so I decided to take a bullet train ride to a place I normally wouldn't have time to visit - Kokura Station! I had been eyeing Kitchen Ban, which was recently selected as one of the top 100 Western-style restaurants in 2023, so I thought I would give it a try. As soon as I got on the bullet train, I checked to make sure it wasn't their regular closing day... and it wasn't. But, to my surprise, I found out that the restaurant had suffered flood damage due to recent rain, and they were unable to open for business... What a shame. Hopefully, things will get back to normal soon.
Now, what should I eat in Kokura? Oh, I remember! I had seen Terakado Jimon introduce Unagicho on his show, so I decided to have eel there! It only took about 20 minutes from Hakata Station to Kokura Station. I arrived at Kokura Station and walked to the restaurant, which took about 5 minutes. Unagicho Kokura Main Store! I arrived at the restaurant right at 12 o'clock. First, I went in, signed the guestbook at the counter, and then waited outside for a while. It was so hot, it really felt like summer. After about 10 minutes of waiting, I was seated in the waiting area inside the restaurant. And after another 5 minutes, I was led to a tatami room on the second floor. I looked at the menu and found out that during the summer period from 7/1 to 8/31, they don't offer courses, so I ordered the following:
- Uzaku (cucumber and long yam) for ¥770
- Grilled eel liver for ¥550
- Eel rice bowl with pickled plum for ¥4,600
I always thought that the highest rank was "Matsu, Take, Ume" (Pine, Bamboo, Plum), but here it seems like "Ume" (Plum) is the highest rank... a mystery. The uzaku arrived quickly, and it was refreshing with a nice texture from the cucumber and long yam. The acidity was mild. After about 5 minutes, the grilled eel liver arrived. It wasn't really to my liking. And after another 5 minutes, the eel rice bowl arrived!... But wait, why can I see white rice at the top? Shouldn't the eel cover it? I felt like the eel was a bit too small for the bowl... Do you understand what I mean? The eel has a gelatinous layer between the skin and the flesh, which can affect the texture and smell, so it's important to cook it properly by removing the excess fat and cooking it slowly. Here at Unagicho, they use a gold skewer to pierce the eel and pound it while grilling to remove the excess fat and slowly cook it through. They call this "letting the eel eat the fire." Maybe they grill it longer than usual, causing the eel to shrink? I'll try to stay positive about it.
Anyway, I started eating and the eel was well grilled, with a crispy skin and a nice smoky flavor. The sauce was also well balanced, not too sweet, which I really liked. I got so absorbed in eating that I finished it in no time. It was really delicious! The restaurant was constantly busy with customers coming in, so it seems like they are doing very well. I would love to visit again if I have the chance. Thank you for the meal!