During my trip to Osaka, I came across a remarkable restaurant that exceeded my expectations. The concept of conger eel cuisine was completely changed for me, and the hospitality of the owner was fantastic. I was very satisfied and would love to visit this restaurant again when I return to Osaka.

I knew of its existence but had never been to this particular restaurant. The narrow entrance gave the place a simple yet sturdy appearance, with a traditional Japanese atmosphere once you passed through the green curtain. It was a small place with just a counter. I had no prior knowledge but strangely enough, I really liked it. Since it was past peak hours, there were only a few guests. I sat down and was surprised by the extensive menu! They had a wide variety of options including: Anago (conger eel) rice bowl: mixed, grilled, simmered, Anago Yanagawa hot pot, Anago Hittsumabushi: mixed, grilled, simmered, Densuke Anago Tempura rice bowl, Anago and shrimp tempura rice bowl, and many more, totaling over 30 varieties. It was overwhelming! After some contemplation, I decided on the Densuke Anago Tempura rice bowl with a regular size (50g thick cut): 1,200 yen. It was a slightly luxurious lunch over a thousand yen, but the satisfaction level was very high. The Anago Tempura, the size of a 2-year-old's palm, was incredibly plump with a crispy coating and bursting with the gentle and rich flavor of the white flesh when bitten into. The sweet sauce complemented it perfectly. The side dishes like sweet potatoes, pumpkin, and shiso were also noteworthy. The seasoning of sansho pepper added a delightful kick. The miso soup with seaweed was also a favorite of mine. The dashi was well-balanced, and the rice was delicious as well. Another pleasant surprise was the choice between "tea" or "water," and if you chose tea, they served you matcha tea. I was delighted by this. I opted for water during the meal and requested cold tea after. I definitely plan on revisiting this place at night. It was a truly satisfying lunch after a long time. If you love Anago, this is a restaurant you should definitely try. Thank you for the meal.

I had a Kaiseki mini course for lunch. There were many dishes, and I was able to try various types of conger eel dishes. It was my first time trying conger eel sashimi, and it was light but had a nice fatty texture, thick and chewy, and very delicious. The grilled and hot pot dishes were of course delicious as well. The conger eel rice in the end was cooked individually in a clay pot, which made me very happy. I enjoyed being able to try different ways of eating it, and it was delicious.

I was able to visit a specialty eel restaurant that I had remembered for a long time. On the day, I thoroughly enjoyed a large 1.2kg Densuke eel. The menu included: - Densuke eel with fresh yuba and Kuzu-an sauce - Densuke eel sashimi trio (seared, thinly sliced, chunks) - Specialty grilled Densuke eel or sauce-grilled eel with sea urchin (+800 yen) - Specialty Densuke eel tempura and bone crackers - Densuke eel shabu-shabu - Nyumen noodles - Densuke eel clay pot rice The sashimi had a great texture and a light taste. The grilled Densuke eel was perfectly cooked with a crispy skin and tender flesh. The tempura was a standout with a crispy exterior and fluffy interior. The shabu-shabu was a unique experience with the eel being cooked for just 10 seconds. The Nyumen noodles in eel and ginger broth were incredibly delicious. The clay pot rice was so tempting that even though I was already full, I couldn't resist eating more. Overall, the meal was satisfying and the green tea at the end was a nice touch. Thank you for the feast.

I was invited to a specialty eel restaurant in Kitahama and I went there with excitement. It was my first time visiting an eel specialty restaurant. There were six types of sashimi, including thinly sliced, boiled, and grilled with miso. The thinly sliced eel was light and refreshing, with a variety of condiments to enjoy. There was a sake expert at the restaurant who could recommend pairings. I chose grilled eel with sea urchin on top, which enhanced the flavor. The rolled omelette had eel liver on top, which was easy to eat even for those who don't like liver. The eel hot pot was served piping hot, and you could choose to eat it right away or let it sit for the flavors to meld. Finally, I had an eel rice bowl. I was so full by the end of the meal. This was my first time exploring eel dishes in such depth. If you ever crave eel, I highly recommend coming here. It goes well with sake. Thank you for the delicious meal.

The eel specialty restaurant in Kitahama listed in the Bib Gourmand guide opens at noon, but there is a note that service may take some time. This might make it difficult for nearby office workers to visit. The background music is modern jazz, and the tea served is matcha. I ordered the Sensuke anago chirashi, which surprisingly arrived in just a few minutes. The presentation is impressive, but the bento box is half-sized (laughs). The sauce and miso soup are both on the sweet side, which didn't suit my taste.

DenSuke Anago Donburi (100g) for 2,300 yen. It takes about 15 minutes for them to prepare after ordering, but the miso soup and rice are served piping hot! It's freshly cooked and very hot. There's no unpleasant feeling at all. The miso soup with ao-nori, shredded cabbage with Japanese plum dressing, grilled conger eel with wasabi, and simmered eel with yuzu were delicious. I added some Sansho pepper for extra flavor. The jazz music playing in the background adds a bit of tension to the atmosphere, but overall, the meal was very satisfying! The portion size was just right. I would love to try their lunch mini-course next time. Thank you for the delicious meal!

【Visit Date】11/17/2022 Lunch 【Order】Anago Assorted Rice Bowl (Premium Den Suke 200g) with extra rice Today's lunch was at Anago-ya in Kitahama. They have been maintaining their Michelin Bib Gourmand status for a long time, so I was curious to try it out. I originally wanted to visit for dinner, but it seemed like dining alone was not allowed, so I had to settle for a lunch visit. The lunch menu included Anago Assorted Rice Bowl (grilled, simmered, assorted), Anago Hittsumabushi, and Den Suke Anago Tempura Rice Bowl, with the option to choose the premium Den Suke grade based on the grams. I opted for the Anago Assorted Rice Bowl with the premium Den Suke grade. The Anago Assorted Rice Bowl arrived after about 20 minutes and it was quite filling. The simmered Anago was melt-in-your-mouth delicious, but the grilled Anago was not my favorite type. I arrived right at noon, thinking it would be crowded since they have a Bib Gourmand, but there were only 3 other customers and no one else came in afterwards. I confirmed on my way out that dining alone was also allowed for dinner. I'm curious about the Tempura Rice Bowl, so I might come back for lunch again. Thank you for the meal.

"MICHIN BIB GOURMAND 2022" [Visit] Easy 2-minute walk from Kitahama Station [Line] Arrived on a weekday at 11:45, third in line [Order] Anago Hitsumabushi ¥4,500 (mixed portion, premium, 200g Densuke) (Ingredients) Rice, shredded omelette, conger eel, perilla leaves, sansho pepper, myoga (Condiments) White sesame seeds, green onion, myoga, chopped nori, sansho pepper A dish with premium conger eel placed in the center on rice with a generous amount of sauce. We also enjoyed Hitsumabushi with various condiments and broth. [Interior] 10-seat counter only, calm atmosphere with wood tones.

I finally tried the eel course at "Anagoya" in Kitahama! The sashimi was fresh and delicious, and the grilled eel was amazing. The eel should not be underestimated! The atmosphere at the counter was perfect for a classy date. Thank you for the wonderful meal!

This time's overall review: The mildness and gentle flavor of the white fish have been upgraded, just like being served with a cold matcha tea that leaves you impressed. It feels like they are slowly whisking the matcha in the kitchen, cold and refreshing, with a dose of catechin. Today, I couldn't resist ordering the Nami Tenju again for 1200 yen, thinking, "Might as well add some Densuke Anago." The miso soup is rich with red miso, and the spiral wheat gluten is deliciously crispy. The fried shiso leaf is crunchy and fresh, giving off a summer vibe. The sweet potato and eggplant are perfectly fried, with the eggplant and oil complementing each other beautifully. In the center, the Densuke Anago reigns like a king, with its tender and juicy white flesh. It's a delicacy that is both subtle and moist. The sauce is well-balanced, neither too sweet nor too strong, and doesn't make the rice sticky. I finished every last bite! Luckily, I visited during a quiet time, and even got a refill of cold matcha tea. Feeling like I got a good deal, I'm ready to tackle the rest of the day. This Nami Tenju is perfect for when you need a boost in the afternoon.

I love conger eel, but I always associate it with the end of a sushi meal... This time, I found a restaurant that specializes in conger eel dishes. I made a reservation for the Omakase course and went to try it out. We started with a toast of white wine. The meal began with conger eel and fresh yuba with kudzu sauce, which was very comforting. The sashimi platter included conger eel prepared in various ways - seared, thinly sliced, cubed, blanched, finely sliced, and simmered - it was a delight to try them all. The grilled conger eel topped with sea urchin was a standout dish. I also tried conger eel liver for the first time and it was delicious. The conger eel shabu-shabu was so tender and flavorful, it was hard to resist. I added Korean matsutake mushrooms which added a wonderful aroma and texture. The meal ended with a satisfying simmered noodle dish and steamed sushi topped with sea urchin. Overall, it was a fantastic dining experience with delicious food and a cozy atmosphere. I would love to try their signature Hitsumabushi dish next time. Thank you for the wonderful meal.

A renowned restaurant where you can enjoy thick and fatty Anago (conger eel) dishes to your heart's content. With a variety of exquisite Anago dishes available, you will leave fully satisfied! This restaurant has been featured in the Michelin Guide for four consecutive years since 2019, a testament to its quality. Restaurant Information: Budget: 10,000-15,000 yen Address: 1-8-50 Hiranocho, Chuo-ku, Osaka, Osaka Prefecture Phone: 50-5570-6343 Business Hours: 12:00-14:00, 18:00-22:00 (until 21:30 on Saturdays) Closed on Sundays and holidays Private rooms: No Non-smoking: Yes

I experienced an eel specialty restaurant for the first time. As a person from Kanto, my image of eel was limited to the simmered eel served at sushi restaurants. My perception was completely changed. I enjoyed a variety of dishes including sashimi, grilled eel, Yanaigawa-style hot pot, and tempura. It was great that you could choose different items individually. In particular, the grilled eel was rich in flavor and had a good texture. It was a night where I fully enjoyed eel.

I used it for a weekday lunch. It is a hidden gem located about a 3-minute walk from the subway station "Kitahama" and is a Michelin Guide Osaka 2022 Bib Gourmand award-winning restaurant (awarded consecutively since 2019). The restaurant, which opened in May 2012, has a small interior with a total of 11 seats (only counter seats). The kitchen is managed by one person, and there is one staff member in the dining area. I ordered the "Soramori-juu (Assorted Eel Rice Bowl) Upper Level 2000 yen" listed on Menu 1-2. The contents and evaluation are as follows. [◎,◯,△] Tea ◎ I was surprised to be served matcha tea at first, with a fine presentation. Eel Rice Bowl ◎ A half-and-half of simmered and grilled eel, featuring rich flavors from Tsushima and Awaji eel carefully selected based on the season for the best taste. Topped with wasabi and green onions, the rice soaked in a refined sauce is decorated with seaweed and egg. You can also enjoy a flavor change in the second half using sansho pepper. Soup ◎ A hot Kansai-style miso soup served with wakame seaweed and wheat gluten. Small Side Dish ◎ A refreshing cabbage salad with excellent rejuvenating effects, served with French dressing. Pickled Cucumber ◎ Fresh and delicious! The background music is tasteful jazz! The clientele consists mainly of business people dining alone. The restaurant was about 60% full, with a female ratio of about 20%. The current rating on Tabelog at the time of the visit is 3.61. It was a hidden gem of a Michelin Bib Gourmand restaurant nestled in the office district. I look forward to trying the Eel Feast course next time. Thank you for the meal! I'll be back.

An eel specialty store that has won the Bib Gourmand award. I had bookmarked it a long time ago and finally visited! I ordered the eel tempura rice bowl. I visited during lunchtime on a weekday, and was able to get in easily. It took about 20 minutes from ordering to being served. The tempura rice bowl was amazing!!! Every ingredient was delicious, but the eel was the best - plump and thick, it was fantastic. The sauce was also delicious as rumored. There was very little rice, so it might not be filling enough for men. The miso soup was also delicious with a rich broth.

The introduction to the review may be a bit strange, but here, the sound seems good (^o^;). Jazz music plays all day and it's very calming♬. The sound here is really nice. I think it might be a BOSE built-in system? In this pleasant atmosphere, I ordered a bowl of tempura with two eels and shrimp for 1400 yen, and to my surprise, they also served matcha tea. The restaurant has a nice ambiance with indirect lighting and stylish chairs with backrests at every table. As for the taste, the tempura was fried perfectly crispy, maybe at a high temperature or with a different kind of batter, but it was really delicious. It was fried so well that I ate every bit of the shrimp, head and tail included. The staff might have been surprised to see nothing left on the plate. I'm not sure what kind of oil they use, sesame oil or salad oil, I couldn't tell. I still have a lot to learn in that area. The rice was tasty, and the eel was so tender and had no fishy smell at all. It was a wonderful tempura bowl. I found out later that this place is actually featured in that famous red guidebook. It was a lovely lunch experience. Thank you.

This was my first visit. I made a reservation and went with one other person. The restaurant is small with about 8 counter seats. There were three staff members - the owner and two women. We started with Heartland beer. The first course was conger eel and yuba, which was delicious with the sauce. Next, we had conger eel sashimi prepared in various ways - thinly sliced, blanched, etc. There were 5 different styles, each bringing out the flavor of the conger eel. We also had conger eel grilled and boiled, followed by dashimaki tamago topped with liver and innards. It had a unique taste but was delicious. Then we had conger eel bone senbei and a fry dish. Finally, we had conger eel shabu-shabu and conger eel rice for the meal. It was a conger eel feast, and everything was delicious.

I wanted to eat delicious tendon so I went to Kitahama Anagoya, which is listed in the Michelin Bib Gourmand. The cost performance is excellent. They mainly serve ingredients such as conger eel and shrimp, offering 12 varieties of conger eel (grilled and simmered), conger eel hitsumabushi (grilled and simmered), and 6 types of tendon. I wanted to try their specialty dishes, so I ordered the conger eel and shrimp tendon (1 conger eel, 2 shrimp for 1,400 yen). The freshly fried crispy coating and the sweet and savory sauce were delicious. The shrimp tempura was surprisingly crispy, and the rich shrimp miso was flavorful. The thick conger eel used in the evening menu had a great texture and a rich umami flavor. It was my first time having tendon in a while, and I was very satisfied with the meal. The tendon was excellent, but it took 30 minutes from ordering to serving. It might be challenging if you have limited time, but if you have some flexibility in your schedule, I recommend this lunch option.

I recently started working in the Kitahama area and found a restaurant I had always wanted to visit. It's a small eel restaurant in Hiranocho. I arrived at 12:45, just when the lunch rush was starting to calm down. They served me cold matcha in a proper tea bowl, which was a nice touch. The service was impressive and the taste of the matcha was refreshing. I had heard about the deliciousness of DenSuke eel and wanted to try it for myself. I decided to go for the DenSuke eel tempura rice bowl, which was the most affordable option to enjoy the premium DenSuke eel. When I opened the bowl, I found thick and large pieces of DenSuke eel, shiso leaves, kabocha squash, and eggplant on a bed of rice. The tempura had a sharp and crispy texture, not the usual soft type. The eel was tender, juicy, and flavorful, providing a delightful eating experience. The price was reasonable for the quality of the food. I also enjoyed the miso soup with seaweed and wheat gluten. Overall, it was a delicious meal and I look forward to coming back, maybe for dinner with wine. DenSuke eel tempura rice bowl costs 1,200 yen (tax included).

Kitahama "Anagoya" is famous for its lunch tendon with conger eel, but the dinner course with all conger eel dishes was also excellent. The "Shifuku (Densuke Conger Eel Special A)" course for 8,000 yen is a must-try. If you want to eat delicious conger eel in Osaka, this is the place to go. It's a hidden gem known for its Bib Gourmand rating. It's rare to find a restaurant specializing in conger eel rather than eel. While the lunch set is popular, the dinner course is also full of conger eel dishes. The owner's love for conger eel is evident, even in the drinks. There's a fine line between conger eel-flavored alcohol and alcohol-flavored conger eel. Conger eel, with its light and refreshing fat content, is a versatile fish that goes well with any dish.

The chef, who honed his skills in Japanese cuisine at a Michelin-starred restaurant for three consecutive years, fell in love with Anago (conger eel) and decided to open a specialty Anago restaurant called "Densuke Anago-ya." It was my first time trying an Anago specialty restaurant, and I was impressed by their signature dish, Anago yaki (grilled conger eel) which came in both shioyaki (salt-grilled) and tareyaki (sauce-grilled) variations, both delicious. They also had a unique Anago sake, which tasted similar to Hirezake. It was more affordable compared to eel dishes, which was a plus!