First visit. An eel specialty restaurant in Yakuin. I went in for lunch without a reservation, but it was totally fine! I forgot the name of the menu, but I ordered the most classic one. It was fluffy, had a nice texture, and was delicious.

I was planning to go for the regular option, but when I heard that the anago (conger eel) was double the portion, I decided to go for the premium option. It came with chawanmushi (savory egg custard) and dessert. The usual way is to leave a little bit and then enjoy it as ochazuke (rice in soup) with the anago broth, but I ended up finishing it all in the bento box. Unlike unagi, anago has less fat so it's not as heavy, but it's light and healthy.

I love eel, so I came here because I love eel! The interior of the restaurant is new, clean, and cozy. They offer a regular single eel dish and a deluxe double eel dish. I chose the deluxe one! I picked one simmered eel and one grilled eel. Soon, the eel dish arrived! When I opened the dish, it was packed full from end to end! The simmered eel was so soft and delicious, just like the eel you get at a sushi restaurant! The grilled eel was also good, slightly seared with a nice smoky flavor. Both were tender, fluffy, and had a light taste. The wasabi was a bit bitter, so I didn't use much. They also provided yuzu zest, which added a refreshing aroma when sprinkled on the eel. They even served eel soup to make ochazuke, which was a burst of flavors in my mouth. The chawanmushi (savory egg custard) also had fluffy eel in it. It was a fluffy festival! Even the dessert was homemade yuzu jelly. Overall, it was a great value for the amount of eel you get. I'll definitely come back when I want to eat lots of eel again! Next time, I want to try the eel tempura rice bowl. Yum!

The conger eel was fluffy and incredibly delicious. I had the tempura bowl set for lunch for 1500 yen. They added broth and turned the leftover broth into pickles. The dessert was iyokan jelly, which was delicious and a great deal. There is one parking spot right in front of the restaurant.

I went to the eel restaurant I was curious about❣️ The lunch was affordable, with an eel tempura bowl for 1500 yen. The eel was fluffy and delicious. Finally, you pour dashi over it and eat it as dashi ochazuke. The dashi was a good broth and delicious. The dessert was Yuzu jelly, refreshing and delicious. Next time, I want to try the eel rice❣️ The restaurant's Instagram is @anago.hajime

Appetizers: Octopus, raw baby octopus, sesame tofu sashimi with fresh tuna, squid, yellowtail. Slightly small portions. Steamed egg custard with sea bream, ginkgo nuts, and bamboo shoots. Red snapper with turnip sauce, crispy scales and fluffy meat. Firefly squid, horned turban shell, cold dish of arrowhead. Tempura of greens and conger eel. Eel and bamboo shoot rice cooked in a pot, refillable. Citrus jelly, refreshing and can have as much as you want. Wanted to order eel teriyaki as a single item but was too full. Disappointed that the restaurant didn't use more eel in their dishes despite advertising it. Limited parking available in front of the restaurant for one car.

This is my first time at an eel specialty store, but it is a very clean and excellent shop. I highly recommend it, including the staff's customer service. The dedication to just eel is admirable. It's a place where you feel like you want to raise their Tabelog score. They accept PayPay.

I didn't have much time to savor the first visit because I was just accompanying someone, and the reviews on Tabelog weren't great, so it took me a while to revisit. But it tasted delicious, so I decided to give it another try today with my boyfriend. Eating out with my boyfriend is the best because we can enjoy it slowly. The rice was just the right firmness, and the sauce had the perfect sweetness that I like. I was impressed by the perfect choice of sansho pepper for the eel here. The wasabi seemed to be a paste, but I thought it was just right as an accent when you pour the dashi on it at the end. I've become quite a fan of eel recently, but sometimes eel is good too.

I visited a nearby restaurant that I had been curious about and tried their special premium conger eel rice bowl. I wanted to compare the boiled and grilled conger eel, so I ordered one of each (the special premium came with two pieces). The conger eel was so tender and fluffy, as expected from a sushi restaurant. It was delicious. The grilled conger eel didn't have a strong smoky flavor, so I couldn't really tell the difference. It was light and tasty, but I think it would have been even better with a bit more sauce. For the finishing touch, they poured conger eel broth over the rice, creating a tea-infused flavor. It was delicious with the flavor change. The staff at the restaurant were friendly and welcoming, which made the experience even more enjoyable. It was delicious. Thank you for the meal.

I tried a rare experience of Anago Kaiseki. It cost 2500 yen for lunch, a bit luxurious. It was delicious. There is parking for one car and it is convenient, but there is a large potted plant within the white lines, and I accidentally hit it when parking, causing a scratch on my car... I never expected it to be there in front of the car stopper. It's sad. Everyone, please be careful when parking. There are marks from other people who have hit it, so I'm not the only one.

At 11:30, we were told there would be a 15-minute delay as the restaurant was full, and we agreed to wait. After about 20 minutes, we were seated. I ordered the grilled eel rice bowl with a piece of simmered eel on top, while my companion ordered the seared eel rice bowl. We started by eating it as is, like unagi-don, and when about a third was left, we added the simmered eel on the rice and poured eel broth over it, turning it into a soup rice dish. We finished it in no time. Lastly, we had a small dessert to finish off. We left the restaurant feeling satisfied and content.

I visited the newly opened eel cuisine specialty restaurant "Ichi" in Yakuin, which opened 5 months ago, on July 5th, the day of the eel. It is a sister store of Sushi Kazuya, so I had high expectations. I tried the eel rice dish, which was fluffy and delicious. You can choose between "simmered" or "grilled" eel. Lastly, you can pour broth over the rice. The gentle seasoning made it possible to enjoy even the highest quality eel. The desserts made by the patissier were also excellent. The interior of the restaurant has a high-class and calm atmosphere. I think it's a place that can be used for dates or business meals.店舗情報:Store name: IchiHours: 11:30-14:00, 17:30-21:00Phone: 092-406-7065Price: Approximately 4,000 yen per personClosed on MondaysPrivate room: NoneLocation: 2-18-14 Riche Yakuin 1F, Chuo-ku, Fukuoka City, Fukuoka.For more details, search on Instagram ➡️ [ryoki.jp]Provided by: Ryoki Yoshida

This is a sushi restaurant specializing in Anago (conger eel) bowls. I visited at night and ordered a bowl with both grilled and simmered Anago. What came out was a bowl with two huge pieces of Anago. The seasoning was relatively light, and the eel didn't have a strong fatty flavor. It could be described as delicate, but for those expecting high-end sushi restaurant quality Anago, it might be a bit disappointing. Perhaps the price reflects the quality.

(2022.03.11) In the upscale residential area of Fukuoka, which could be called the "Platinum," there is a popular sushi restaurant called "Sushi Kazuya" that opened last month. I was curious about a new eel specialty restaurant called "Ichi" and as I passed by the front of the store, I could smell the delicious aroma of simmered sauce. I was drawn in by the inviting white curtain and entered the elegant interior that exudes a sense of Japanese aesthetics. The restaurant has 12 tables for 2 people each, arranged in pairs, creating a spacious and elegant atmosphere. The female proprietor, dressed in a kimono, captivated me with her graceful demeanor. The menu on the table only lists eel rice, premium eel, and eel broth for ochazuke, but they also offer eel tempura for lunch. Although I hesitated about whether to go for the premium option at 3,000 yen, which includes two pieces of premium eel compared to one piece in the regular option, along with chawanmushi and eel broth, it seemed like a good deal. I also requested a combination of simmered and grilled eel, which they happily accommodated. The simmered eel was so tender that I couldn't pick it up with chopsticks, and its delicate flavor was preserved perfectly. The chopped seaweed and shiso leaves between the rice and eel enhanced the overall experience, preventing it from becoming too heavy with the sweetness of the sauce. However, I was a bit disappointed with the grilled eel, as it seemed to be simply torched after being simmered, lacking the expected smoky aroma. After finishing about two-thirds of the meal, I requested eel broth for the ochazuke, but I was disappointed again by the lack of condiments such as green onions, wasabi, ground sesame seeds, and yuzu zest, which prevented me from adding them to my second bowl of ochazuke.

Located in the area of 2-18-18 Yakuin, Chuo-ku, Fukuoka City - an 8-minute walk from Yakuin Odori Station and about a 12-minute walk from Akasaka Station. This is a specialty "conger eel cuisine" restaurant that opened on February 5th in the Reiwa era. It is a sister store of "Sushi Kazuyas" in Yakuin, where you can enjoy "conger eel rice" for lunch and conger eel-based "a la carte dishes" for dinner. For lunch, the only option is "conger eel rice" with two choices: "regular" with one piece of conger eel or "special" with two pieces of conger eel, including chawanmushi, conger eel broth, and clear soup. You can choose to have the conger eel simmered or grilled. The exterior is on the first floor of a new residential-style building, and the interior has a calming and gentle Japanese atmosphere. The popularity of the restaurant is evident by the full house since its opening. I was seated at a table and ordered the "conger eel rice/special". When I opened the lid of the bento box, I was greeted by two conger eels, looking quite impressive. The conger eel was so tender that it crumbled when I tried to pick it up with chopsticks - hence the presence of a spoon made sense. I took a bite of the conger eel along with the rice, but the flavor was a bit bland. While this level of broth concentration may be suitable for sushi, it needs to be more intense for a "donburi" or "bento" to be delicious. I added the "conger eel broth" into the rice at the end to eat it like an "ochazuke", but it still lacked flavor. The chawanmushi had no ingredients, but perhaps the main flavor was the "conger eel broth"? It would be nice to have more explanations or attentiveness when serving the dishes. I will visit again on another occasion - thank you for the meal. Enjoy Gourmet Life☆

This time, we are located at 2-18-14 Riche Yakuin 1F, Chuo-ku, Fukuoka City. To Mr./Ms. Hajime. I am using it for lunch, the exterior has a Japanese atmosphere and feels luxurious and beautiful (*^^*). When you enter, the bright and calm atmosphere is just as you imagined. There are only table seats, no counter. The menu includes Anago Tendon for 1500 yen, Anago Meshi (top) for 1800 yen, and Anago Meshi (special top) for 3000 yen. I ordered the Anago (special top). You can choose between finishing with simmering or grilling. Simmering gives a fluffy finish, while grilling allows you to enjoy a fragrant taste, both are tempting...I think I'll go with the fluffy simmering (o^O^o). After a short wait, the meal starts with Chawanmushi. It's soft and well-made. The main dish, Anago, makes its appearance!! It comes with various side dishes, looking forward to it♪ When I open the lid, there are two golden Anago (*´ω｀*). Delicious!! The dish includes chopped green onions, wasabi, and sesame seeds from left to right. At the top left is yuzu zest. Anago broth is served at the top right. On the table, there is sansho pepper for various ways to enjoy the meal. First, I try it as it is. When I put the spoon into the Anago, the flesh easily falls apart, indicating how tender it is. Between the rice and Anago, there are seaweed and shiso leaves. Let's eat (#^^#) The plump Anago is truly delicious. The simmering style has a light seasoning, not too strong. I enjoy the Anago rice while trying out different condiments. Personally, I prefer the sansho pepper. The last bite is refreshing with ochazuke. Overall, it's light, so those who prefer a stronger sauce might find it a bit lacking ☆ This is like an eel vs. Anago comparison haha. I enjoyed it, thank you for the meal.

Sushi Kazuya's second store opened on February 5th last year! I couldn't decide between the Anago Meshi (eel rice) and the premium version, but since I came all this way, I ordered the premium one. It's said to be twice the amount of regular Anago. You can choose between simmered or grilled, so I chose grilled! The grilled Anago has a fluffy texture that's enjoyable. When you open the lid, a delicious aroma surrounds you - it feels like happiness. The seasoning is gentle, so even eating this amount doesn't get boring. I just wished it had a bit more punch. Finally, I had the Anago broth with rice, turning it into ochazuke. I ended up feeling so full - maybe I should have gone with the regular portion!? Thank you for the delicious meal.

I happened to come across a lot of flowers on the street, and when I peeked inside to see what kind of shop it was, a staff member came out and told me that it was a restaurant specializing in "anago-meshi" (conger eel rice) opening at 11:30. The name of the restaurant is "Ichi Hajime". It just opened on 2/5, so it's brand new. The owner of this restaurant is also the owner of a popular sushi restaurant called "Sushi Kazuya", which I have visited a couple of times before. The atmosphere inside the restaurant is calm and spacious. They only serve "anago-meshi" for lunch, with options for "regular" and "special" which differ in the amount of conger eel served. I ordered the "regular" anago-meshi with an additional conger eel broth. The conger eel was tender and delicious, and the broth was flavorful. The meal also came with miso soup, pickles, and conger eel broth to pour over the rice. Overall, it was a satisfying meal at this conger eel specialty restaurant.

I was grateful that I could order a course meal by myself, so I made a reservation and went to try it. There were many cold dishes, probably because it was summer. It was a bit underwhelming. I think it would be a good amount for women trying to diet.

The eel specialty restaurant had delicious eel appetizers, and the staff were considerate and the atmosphere was great!