I was able to witness the process of preparing live eel from the moment it was caught until it became grilled eel. It was a rare and special experience that I am grateful for. On my way back from a walk, I stopped by a takeout eel restaurant called "Harada Unagiya" for dinner. The restaurant is located in a quiet corner near Nisaiwai-cho. I had passed by this place before and remembered that there was an eel restaurant here, so I decided to give it a try. To my surprise, they prepare the eel from scratch after receiving an order, rather than having pre-cooked eel in stock. I was deeply impressed by this. The staff kindly showed me the entire cooking process and allowed me to take photos. First, I was able to choose one eel from a tank of about ten lively eels. It was a large eel from Miyazaki. To calm down the eel before processing, they gave it an electric shock. Then, they quickly filleted the eel with a knife inserted from the back. I learned that the eel's internal organs are very small, almost non-existent except for the liver. Since there is no steaming process, they did not skewer the eel, but grilled it directly from the skin. They explained that for river fish like eel, it is customary to grill it from the skin. Despite being filleted, the eel's head twitched once they started grilling it. They flipped it over based on the timing of the fat dripping and the flames rising. This process was repeated twice to ensure the fat evenly distributed and the flavors soaked in. Finally, the eel was ready! It was a truly wonderful sight to behold. While cooking, we chatted about the past, such as how they used to let customers fish for eel in front of Matsuya Department Store and cook it into grilled eel. They also mentioned the challenges of the eel business nowadays, including the high prices and low demand outside of the midsummer eel day. I had planned to save the eel for dinner, but I couldn't resist trying it fresh off the grill as soon as I got home. The skin was crispy, but the fat inside was perfectly preserved, and the collagen in the flesh was tender and flavorful. The sauce was slightly spicy, but the eel had absorbed just the right amount, so the extra sauce provided was not necessary. I thought about using it as a seasoning for rice next time. In any case, this experience was a treasure for eel lovers like me. I am truly grateful for the opportunity.

I went to the restaurant based on the reviews for a home drinking party. When I was young, I often peeked into the fisherman's hut where they caught eels. I have memories of watching the men skillfully prepare the eels they caught and turning them into delicious grilled eel. Watching the process brought back those nostalgic memories. The freshly grilled eel was indeed delicious, with the aroma of the sauce standing out. The only downside was that they grilled it with gas, so it lacked the smoky flavor of charcoal grilling. Also, it would have been better if they provided a container for takeout that doesn't get sweaty. I often pass by the area, so I plan on using it as an option again.