Commitment to “baking”
Our shop grills eels by a technique called “Nagayaki”, which is a technique of grilling eels by skewering them as they are without dividing them.
Since no extra cross section is inserted, the taste does not easily escape, and since it is not steamed in advance, the fat does not come off.
You can enjoy the original taste of eel even more.
Eel is harder to cook than other fish, and if the grill is sweet, the unique fat will smell and spoil the taste.
In our case, we are particular about Bincho charcoal. Burn the fire with a strong wind and bake at once with a high heat.
At this time, the far infrared rays peculiar to Bincho charcoal can be used to firmly bake the core of the body.
In addition, the strong charcoal firepower of the “iron skewer” used for normal skewering deforms immediately when used, so at our shop, skewer with a “custom piano wire” that can withstand the strong firepower. going.
Here is the secret of our eel that is “crispy” on the outside and “fluffy” on the inside.
