Aunose-ju あいのセ重 - half portion of each kabayaki and shirayaki eel on rice. Shirayaki is eel grilled without seasoning (just a little bit of salt), ensuring that the genuine flavor of the eel is on show. While kabayaki is a style that we are more familiar with - grilled with sweet soy sauce. Both were SO good on its own!! 4000 yen for this, not excessive considering that one whole eel is used for this portion! Swipe left to take a look at the beautiful garden where this restaurant is located.
We just had a very good lunch experience at Kikusuiro 菊水, Nara. We walked past a beautiful Japanese courtyard that houses three restaurant and one of them is うな菊 - famous for fresh unagi grilled over charcoal fire.
My kaiseki set (5000 yen) consists of various starters and appetisers made using seasonal produce, eel on rice, clear soup made with unagi liver (amazing), pickles and seasonal dessert. The unagi was soft, fatty and had a bold, rich taste. Instead of drowning it in sweet tare sauce, the seasoning is light and the sweetness comes from the flesh itself. Nothing like what we have in Malaysia! Their unadon is reasonably priced at 2200 yen, which we also ordered.