As the rice bowl was served, Johnson couldn't help but smile as he watched Emi pour the sauce on it and feast on it, enjoying the pleasure of the grilled rice.

Due to its high temperature and stable heat, Kishu Binchotan is known as the king of charcoal, and all high-quality eel shops must use it as fuel.

Although the aroma of charcoal grilling is attractive, Kanemoto does not deliberately enhance it, and strictly takes the delicacy of the eel itself as the criterion, showing excellent material selection and cooking skills, showing elegant style.

A simple single bowl of rice, the aroma of eel fat, sublimated under the impetus of charcoal burning, accompanied by fragrant glutinous rice, makes Johnson have a kind of plain and bland is the real feeling......

Taking a sip of eel liver soup and hanging the soup with the rest of the eel liver is a tradition at eel shops. The soup is heavy with bonito, with a strong smoky flavor, and the eel liver is large and fragrant with grapefruit peel, which can be called a sample-level eel liver soup.

A bite of rice, a mouthful of soup,

Perfect!

A few pickles, which look inconspicuous, but are fine and delicious, can be called an artifact for rice. The dessert is fresh strawberries, sweet and sour, and full of flavor.

As the tea was served, the meal was announced. Matcha is served before the meal and sencha is served after the meal. It starts with tea and ends with tea, returning to silence like the cycle of life......

Unfortunately, the back kitchen can't be visited, and you can only get a glimpse of it through a documentary played on the screen. Listening to Huimei's translation, the old man who is almost 90 years old man handles more than 300 pieces every day. Even if the temperature next to the charcoal fire is as high as 50°C, it will be operated in an orderly manner.

Cut the eel alive, cut it in two parts, and then remove the bone spurs. If the action is too slow and the blood flow is excessive, it will affect the taste. If the technique is not precise and the volume of the meat slices varies greatly, it will affect the uniform grilling.

The secret is to fix the head first, and quickly cut the fish body into two pieces without pause from head to tail.

Fish skewers are also a very important process, and the skewers should be compact, otherwise the meat is not thick enough and the taste is insufficient. Start cleanly, hesitation will damage the meat.

In order to prevent the eel from being scorched, the trick is to skewer the bamboo skewer deep behind the fish, and then pull it back a little, so that it can be fixed more securely.

The skewered fish is grilled over a charcoal fire so that the fat drips naturally. When grilling, turn it back and forth, and use a fan to swing the fan to cool the subcutaneous fat and let the meat from the inside out to the outside.

I couldn't take my eyes off it for a second, looking at Jinmoto's serious expression, like a battle to the death.

The fat between the skin and flesh is an important source of fishy smell, and this part of the fat should be fully roasted when grilling.

The pre-grilled eel is steamed, and the meat becomes soft and moist. To further remove the smell and give the eel a soft and delicate taste.

While it is common practice to steam for 15 minutes, Kaneben extends it by 15 minutes to steam the fish thoroughly.

The most important thing is the dipping sauce, a unique secret recipe that has been passed down for five generations, with a refreshing and natural taste, and only soy sauce and mirin are added to each supplement. A family heirloom that has sacrificed its life to protect even if there have been wars for a hundred years!

The dipping sauce is usually dipped three times, and the gold will repeat this four times, both to bring out the characteristic golden brown color and to add flavor to the eel.

At this point, the eel is grilled, put in a box, steamed a second time, and even adjusted the taste and color according to the weather of the day.

In the end, the eel sauce is summarized with little extra seasoning, especially fish bones, fish liver and other leftovers into the sauce, which is the real essence.

Originally, it was a family rule that only wild eels could be used. However, the times have changed, and the number of ingredients in the wild has plummeted, and it has become more and more difficult to manage the store.

After struggling, he made a bold attempt, no longer limited by the shortage of ingredients, began to use farmed eels, and repeatedly improved on the basis of following the tradition, and finally made farmed eels extremely delicious.

The position of the charcoal fire, the size of the fire, the most appropriate cooking time, the speed at which the fan is shaken, and the techniques for removing the fishy smell......

Flip it thirty-six times, just to get rid of that layer of grease as thin as a cicada's wings!

Compared to Ono and Saotome, Kanemoto is more business-minded. New dishes are constantly being developed, and braised eel is made with caviar and paired with wine. Iranian caviar purchased from Paris has been well received for its new taste.

Noda Iwa has four stores in Tokyo, and because he loves France so much, he also has a branch in Paris. Now it has been passed down to the next generation, and it is even ready to take the chain route.

After all, compared with sushi and tempura, eel rice is not too demanding in terms of craftsmanship and can be basically replicated in a standardized manner, and Johnson is more optimistic about the future of the Lao Jin family.

Before leaving, I took a bag of small snacks made by the store, and the packaging was a manga image of Kanejiro Kanemoto, a very cute old man.

Full of wine and food, close to Tokyo Tower, fifteen minutes walk. It looks like iron pants, and at the bottom of the iron tower, there are four floors.

There's everything in there. Especially at night, looking up at the red steel frame from below, it is majestic and charming.

On the ground floor is the lounge with a café and several tea restaurants. The shopping mall on the second floor is full of souvenirs. When I came to the third floor, it was actually the largest wax museum.

There are dozens of life-size wax figures in the museum, many of whom SC Johnson does not know, and the quiet environment gives people a sense of horror in the cell, plus lighting and sound effects......

To the right of the entrance to the building, there is a statue of a group of dogs. According to Megumi, when the expedition first landed in Antarctica in 1956, a total of 23 birch dogs went with them as sled dogs.

Returning due to the deteriorating weather, the team was forced to abandon 15 of the dogs and then leave them behind as memorial carvings.

At night, it turns red, and Emi said that every Christmas, many people come to propose, the tower is lit up, and couples hold hands.

There is a beautiful legend here that as long as lovers hold hands with their beloved at midnight, that is, before the lights go out in Tokyo Tower, and watch the moment the lights go out, the two will be married for a hundred years and will never be separated.

The island country likes white and red very much, there is a sense of plain and elegant dazzling, the spire of Tokyo was shaken crooked in a certain earthquake, from a distance, a little ridiculous, is it cosplay the Leaning Tower of Pisa?

Passing by a temple, there is no noise here, only a sparse crowd of worshippers, a few smiling monks and a deity who lives deep in the main hall to wash away the bitterness in people's hearts. The garden is full of life, and there are plum blossoms and a tree of cold cherry blossoms in full bloom, which is very meaningful.

Originally, SC Johnson's impression of the island country was only anime, action movies, and cuisine. But this time I went deep into it, and the feeling was very different.

The music is different at each station, the details of road traffic, the carriages are all soft seats, there is heating under the feet, and there is no smell in the car. When a hospital patient leaves the room, the doctor looks at or bows......

In the operating room, the surgeon personally greets the patient at the door. The nurse knelt and spoke to the patient, whispering as if pleading. Even the eggs in the supermarket have a small sticker with the expiration date......

The streets are clean at any time, the elevator lady who bows more than 2,000 times a day, the smiles that can be seen everywhere, and even a nail clipper has its own name......

The braille in the elevator is not a pretentious decoration, and the blind person has detailed instructions for each floor, down to the transfer route, and even in the event of an emergency......

The cashier girl has a strange gesture, the customer bows with his hands together before leaving, the supermarket has a microwave oven and a hot water bottle, a free trial, a lunch box can be heated, and those who buy instant noodles can add water......

The toilets in any supermarket are open to pedestrians for free, and some goods are even left directly outside the store, in the drainage channels on both sides of the street, where all kinds of koi fish are kept......

Neither blowing nor black, this is Tokyo!