Nice shop ✨ - The other day, I had dinner at a long-established store in Kawagoe, Okoku, with my family, who are good friends at kindergarten. When I arrived in Kawagoe, the autumn breeze was pleasant and the kura-zukuri style townscape made me feel nostalgic. It was impressive to see how calm time passed, as if the busyness of everyday life was unraveling. As dusk approached, I went to the "Great Grain" I had reserved. When I went under the noren curtain, there was a calm space, and it was as if time passed slowly. My daughter is standing tall a little and excited about the special dinner, and excited to talk about food culture and experience various things related to eels. We naturally smiled at the sight of their eyes shining with joy. They told me that they would serve eels after I received my order, and while I was waiting, they kept bringing me delicious food and sake, and I found myself staying for two to three hours. Still, I enjoyed my stay throughout and I feel like time has passed so quickly. The eel juju brought in at the end is plump and tangled with savory sauce, and tastes like happiness spreads in each bite. The white grilled eel was also unspeakably excellent 😋 The store manager and the staff were warmly welcomed and we had a wonderful time. Thank you very much for your support ✨

indulge in a feast of sight, taste and taste in the atmosphere of Edo, Japan - Recently, a chance came to a place called Koedo near Kawagoe Station. The purpose of this trip with a friend was to join an eel-tasting tour.  This is worthy of "Koedo", the street buildings all look so old, especially as night falls, the bell tower, the rickshaws all look as if they are old, as if they had suddenly crossed. Travelling through that row of small shops selling a variety of Edo-made goods, it was as if you were in Japan far away. This eel shop, called "The Great Grain", is in an alley that might be hard to find without a guide. There's a saying, "The wine doesn't fear the alleys," which I'm afraid is apt. The owner was an affable man with a face that was perfectly in keeping with his Japanese chef's imagination. He first introduced us to the props used to make eel meals, using a special heavy and extremely sharp knife. Let's also touch the slippery eels used in the dish. This is the first time I've touched an eel, and if I can't hold it steady, it slips away from my hand if I'm not careful. The eels used in this shop's cuisine are natural. Natural eels are said to have sharper heads than farmed ones. Is it the farming environment where there are too many fish and the head is rounded? It is not known.  Before tasting the eel meal, we came to the back chef to watch the eel masters throat the fish live and roast it. Eels are immersed in ice water, probably to prevent them from fidgeting when they are throated, right? He was seen sticking a sharp wooden stick in the eel's eye, and the throat fish was extremely quick, full of breath and lifting light weights. The chef moves softly and quickly, like a master of martial arts. Eel fins, fish bones, and not wasting a place all over the body can all be eaten and have different ways of eating. After throating the fish, it is taken to a charcoal fire and roasted on the spot. The charcoal used here is a special high-end product, as it makes a loud sound when struck at high density.   After watching the throat fish and roasting we went back to our room and the owner showed that this Japanese wine-ground wine "Mirror Mountain" with eel meal comes in three different varieties, each with a different flavor. 　After that, we also experienced the grinding of wasabi (bergamot), the unmilled bergamot is not very spicy, the lap grinding and the grinding of the spicy taste is also very different, without actually operating it, really can't believe.   The eel meal was preceded by fin rolls, tofu and some local braises from the throat. Every small dish is exquisite and delicious. Then there's the fried eel bone, which is crisp and crisp, and it's absolutely fantastic.    This time the eels have two ways of eating two courses, one is white roasted, or not drenched in sauce, directly barbecued or steamed, only with salt, pepper and other simple seasoning, emphasizing the eels themselves fresh. The other is kabayaki : a sauce made by slicing the bones and skewering them, brushing them with soy sauce, flavor, sake and sugar. It is steamed, roasted and brushed in multiple processes to create a golden glow and sticky taste.   White roast Light, refreshing and meaty, with pepper powder or wasabi (bergamot), radishes to enhance the taste, pursue the original. ‌ BBQ , the sauce brings a charred sweet and brackish rich flavor, the meat is soft and sticky. Each dish is a feast of vision and taste, so to speak, delicious! This taste is so unforgettable!   Pepper and wasabi, the ingredients for the eel meal, are both premium items. Wasabi costs tens of thousands of yen for a small piece, and pepper is not a variety available in a regular store.   Every dish, the most demanding, extremely sophisticated. I don't really know.     The tour guide is English speaking, explained in detail throughout, the atmosphere is great, I highly recommend you can try it!

Blew all my previous eel experiences out of the water. - A wonderful experience where I got to not only experience the incredible flavours of high quality eel but also learn about the rich history of the food itself and why it’s famous in the local area. With everything that’s included it’s completely worth the price. The preparation demonstration might be a little difficult for those who are squeamish, since they fillet the unagi in front of you, but watching that part was optional and the rest of the process with the wasabi grating was so interesting. The English translation support was amazing and they guided us the entire way from the bus stop to the restaurant and back to the station after it was over.

Detailed Unagi Dining Experience - It was an interactive, step by step demonstration of how Unagi is prepared and served. We got to hold the live unagi before it was grilled and grated our own wasabi! Then we watched the Chef, who had 40 years of experience grilling unagi, finely filet the unagi as he explained what he was doing. We were served three types of premium sake, appetizers and finally, the main Unagi dish. I appreciated the step by step explanation of every tool, ingredient and process of making Unagi, down to the type of charcoal used. We got to answer quizzes which was fun. The English guide was very accommodating and could answer all our questions even though we asked a lot because we were so curious. The chef had a great sense of humor, too! But most importantly the unagi was absolutely delicious and I felt sad when I was done eating! It was my first time eating unagi so it was a memorable experience.

Must Do Unagi Experience in Kawagoe! - I have lived in Japan for 2 years, and this is the best tour experience I’ve ever had. You will learn about the history of eel in Japan, with hands on experience. You can hold a live eel, see exactly how it’s prepared (farm to table), see how every part of the eel is used and consumed (even the delicious bones!), while being paired with excellent sake. They will walk you through each step of the process, answer any questions you have, and teach you how each food item is carefully prepared. I learned so much from this experience, and I can’t wait to do this with my friends and family when they visit. Truly, one of a kind. If you come to Kawagoe you must do this as part of your trip! Educational, delicious, immersed in culture, and the friendliest/happiest staff to help you along the way!

The mousse of eel rice. - The other day, I experienced the old eel store, Dae-gran, with friends, the feeling of eel tenderness emerging from the mention of eels, and the feeling that eels could have made "waishi cuisine" at Kawagoe's Dae-gran store. Ogra uses fresh Japanese-made eels (without that muddy smell) Grilled eel Needless to say, there are (Figure 1) pepper granules boiled eel, grilled eel fins eel liver (Figure 2) clear grilled eel (Figure 3) grilled eel (Fig. 4) Fried eel bones (Fig. 5) Domestic fresh eel Personally, I like light flavors, especially roasted eel (eaten with three ingredients) and fried eel bones and grilled eel fins.

Heavenly. Perfect Unagi(eel) . Don't miss this restaurant! - This is the only restaurant in Kawagoe, Saitama to really impress me so far. Even I, a Japanese (a native Japanese speaker), was impressed by the eel cuisine taste and great experience. You can find how to cook eel cuisine in front of you and know how the master, more than 40 years training is so particular about what kinds of ingredients he uses. The best you can find and the exquisite cuisine where Daikoku will take you traditional Japan. Of course, the waiters are super kind to our children! Also this restaurant has a special tour in English, check this out! It will take you to an impressive experience!

Great unagi meal experience! - I had so much fun at this unagi experience and would recommend it to those who are interested in seeing the entire preparation process to tasting unagi dishes! At the beginning, the guide greeted us at Resona Koedo Terrace. My guide that day, Miho-san, was very enthusiastic and easy to talk to. I thought it was great that we got to walk through Koedo on our way to and from the restaurant, which added to the experience. Chef Matsu-san is very skilled and clear about the entire process from start to finish. We got to touch the live eel that we were about to eat and see the entire preparation process (cutting, deboning, cooking, etc). The guide was also clear that we could step out at any point if we were not comfortable with any part (especially for the preparation process). Before the experience, I've only had frozen eel eaten as kabayaki style (cooked with a sweet and savoury sauce). But this time, I not only got to try a different cooking method (shirayaki), eel cooked without sauce, but we also got to eat every single part of the eel (fin, liver, bone). The shirayaki eel melted in my mouth and I really liked the pepper mix that is prepared in house. The kabayaki eel dish made with rice from Niigata tasted really delicious too. We even grated our own wasabi to go with the kabayaki eel which I didn't expect. It was my first time grating fresh wasabi and it tasted very good with the unagi. Aside from the food, we also got to try 3 different types of sake that went with the different parts of the meal. I don't usually drink alcohol, but I had a good time trying a little bit of each of the sake. It was really cool to try one of the sake from a masu cup which is made of wood. Overall, this experience was very exciting and interesting!

The best and most unique experience in Japan - truly one of the most unique and fun experience i’ve had in Japan! you get to touch and see the preparation of eels into delicious unagi dishes! some dishes i’ve never even tried before! you can also try grating real wasabi and taste it for yourself! you get two appetizers and then a whole unagi bowl in this experience. you also get to hear the history and meet the chef who is so funny and so kind!

Special tour of the city centre in just 30 minutes - The tour to Kawaguchi was really luxurious and enjoyable! The pineapple eaten at the specialty store "Dikoku" was soft and appealing, so it tasted unforgettable. I was surprised by the deep taste of the wasabi, which went directly to the mountain. The ability to see the craftsmanship in front of my eyes was full of pressure, as if watching a live performance. Enjoyed with Japanese cuisine, the taste came to life and was the best. After a meal, we were able to walk through historic streets to enjoy the feeling of traveling, and it was amazing that you could have this unique experience in just 30 minutes from the city centre. Really strongly recommended tour!