Kawayodo

(Translated by Google) I love Kawayodo's steamed eel. When I'm feeling down, I find it easy to feel happy when I eat Mr. Kawado's eel, so I always say "Thank you" from the bottom of my heart when I leave the restaurant. There are no longer any shops in Torimachi Shokudo District or shops that go up to the second floor of Uomachi, so Izutsuya has been my only choice for a while now. The entrance of Izutsuya store is a bit fancy. I'm sure I'm not the only one whose excitement for eel grows as I walk through the narrow passageway from the entrance (lol). The interior is chic, quiet, and calm, the staff provides gentle service, and best of all, the eel is grilled in a very careful manner. I think liver soup, tea, pickles, and Japanese pepper are all delicious. Personally, I recommend eating steamed steamer little by little with chopsticks instead of using the included spoon. (I don't care if it's a spoon or chopsticks.) When it comes to eel in Kokura, people probably have different tastes at Inakaan, but personally, when I eat eel with a group of people, I sit in a semi-private room at Inakaan, and when I eat eel alone, I sit at a table at Kawayodo Izutsuya branch. But when I'm alone, I always turn to Mr. Kawayodo. Mr. Kawayodo likes that the restaurant itself is smaller and quieter, making it easier to concentrate on the food than Inakaan, which attracts a lot of tourists from overseas. There are various ways to taste eel, such as kabayaki set meal, shirayaki, unagiju, steamer steamer, and hitsumabushi.Each restaurant has its own grilling method, sauce, presence or absence of green onions, and taste of eggs, so this is the place to go when it comes to steaming! When it comes to kabayaki, this is the place! It may be an interesting way to enjoy it. (Original) 川淀さんの鰻のせいろ蒸しが大好きです。 私はどうにも元気がでない時、川淀さんの鰻をいただくとけっこう簡単に幸せになれるので、お店を出る時はいつも「ありがとうございます」と心から呟いてます。 鳥町食堂街のお店も、魚町の二階に上がっていくお店もなくなったので、ここしばらくは井筒屋店一択です。 井筒屋店さんは、入り口がちょっとシャレています。入り口から細い通路を奥に進むうちに、鰻へのわくわくが高まるのは私だけではないはず(笑)。 内装もシックで静かで落ち着いていて、店員さんも穏やかなサービスを提供してくださるし、何より鰻の焼き方が丁寧で、最高です。 肝吸いもお茶も、お漬け物も山椒も美味しいと思います。 個人的には、せいろ蒸しは付属のさじを使わずに、お箸で少しずついただくのがオススメです。 (さじかお箸かなんて、どうでもいいことなんですが) 鰻は小倉では「田舎庵」さんと好みが分かれるのでしょうが、個人的には数人で鰻の時は田舎庵さんの半個室、ひとり鰻は川淀井筒屋店さんのテーブル席。 でもひとりだといつも川淀さんに足が向きます。 川淀さんは、海外からの旅行客さんが多めな田舎庵さんよりも、店自体が小ぶりで静かで、料理に集中しやすいのが好きです。 鰻は、蒲焼き定食、白焼き、鰻重、せいろ蒸し、ひつまぶし、と味わい方も様々、焼き方もタレもネギの有無も卵の感じもお店それぞれあるので、せいろ蒸しの時はここ！蒲焼きのときはここ！という楽しみ方も面白いのかもしれません。