Honke Shibato Review

Eel rice is delicious, but the price is heartbreaking. The most cost-effective way to eat it is to have a set meal at noon on a weekday. Although the eel in the set meal is smaller than that in the evening, the sauce and cooking method are the same, making it the most economical and affordable choice.

Shibato's eel rice! At that time, I saw that many people recommended this century-old store. It is said that it is already the 15th generation and has a very long history! We went at noon, so there were seats available without making a reservation. If you want to go at night, it's best to make a reservation. Because it is baked to order, you have to wait 20-30 minutes after placing your order. Osaka grilled eel rice bowl (medium portion) costs 4120 yen (about 254 RMB). Although it only has four pieces of grilled eel on the top, there are actually four other pieces in the middle of the rice, which is quite a lot! The eel is bright in color, very tender in texture, with no bones at all, and is very delicious when grilled. The rice is also very delicious. The rice grains are clearly defined and very delicious. The Shibato grilled eel three-course meal (small portion) is 3120 yen (about 191 yuan). This is the three-course eel: eat it as it is, add nori, wasabi, and green onion. Eat it later and add chazuke rice to the second way of eating! These ways of eating make the taste richer and relieve the greasiness of the sauce.

The 280-year-old Osaka-style eel shop is now in its 15th generation. It was the favorite eel shop of the 8th shogun of the Edo shogunate, Tokugawa Yoshimune. At that time, the shogun's shogun had eel rice. It is now the oldest and most famous eel shop in Osaka. If you don't make a reservation, the restaurant will be full when you arrive. If you go too late, the eels for the day may be sold out. Grilling eels may seem simple, but it is actually very difficult. There is a saying that "it takes 3 years to string eels, 8 years to crack them, and a lifetime to grill them", that is, it takes 3 years to practice to string eels on bamboo sticks, 8 years to practice to kill and cut eels, and a lifetime to grill eels. There is a difference between the eel cooking methods in Kanto and Kansai. In Kanto, the eel is cut from the back, then steamed first, and then grilled on charcoal. The method in Kansai is to cut the eel from the belly and grill it directly without steaming. Therefore, the eels in Kansai are more oily. It is summer now, the season when eels are at their plumpest. The restaurant has five floors, divided into Japanese tatami rooms, rooms with tables and chairs, and large private rooms. Eel side dishes include vinegar-pickled eel, eel egg rolls, eel liver, Hachimanmaki, etc. The main dishes include Osaka-style eel rice bowl and Shibato-style eel three-way. Osaka-style eel rice bowl is different from Tokyo-style. Tokyo's eel is directly covered on the rice, while Osaka-style eel is covered on the rice and eel is added in the middle of the rice. The eels here are fatter and have a lot of fat. The eel skin is grilled very charred and has a smoky aroma. It is a remarkable eel rice in the Kansai region, but the service in the store is average and the wine list is relatively small.

The location is easy to find. It opens at 11:00 noon. We went there half an hour early. The clerk kindly suggested that we go to the nearby Family Mark first. When we came back, it was exactly 11:00 and there were not many customers. In order to experience the Japanese way of eating, we chose the Tatami Room and ordered the most recommended three-course steamed fish rice. The tableware was very delicate and the taste was even better. It was super delicious and very satisfying!

This restaurant is not cheap, and it is on the must-eat restaurant list, so let's go! I was very wise and missed the meal time, otherwise it is said that waiting for a table for 4 hours is not a dream, I am so scared. The eel smelled so good, it is said to have a history of 200 or 300 years, I forgot, the rice is delicious, the eel is delicious, delicious.

Honke Chaiteng is an old shop established in 1713. The eel rice is fat but not greasy, and the eel liver soup is light but delicious. In addition, the wooden barrel tableware is also special. The queue is very long. Most of the people in the queue are Chinese, but there are also a small number of locals.