Behind the counter, there is a live eel in a custom-made fish tank. ``More than the place of origin, we are more particular about taste and size.The 4.8p size we order has soft bones and skin, and is also thick.We start steaming after you place your order, so you can enjoy the unique Kanto-style deliciousness. Masu".

After steaming, it is dipped in a mildly sweet sauce and then grilled three times. It doesn't feel greasy at all, just a rich flavor that spreads in your mouth. On days when you want to indulge a bit, start by toasting with Shirayaki, which is garnished with ginger and goes well with wasabi. Enjoy beer, sake, wine, etc. and relax while waiting for the chef to appear.

When the eel is served, do not open the lid immediately and leave it for about 1 minute. Enjoy when the eel and rice are close in temperature and create a sense of unity.

Shopkeeper Juta Mori
From being a French/Italian chef, he became an eel chef. [Bistro MORI Tuesday 〇〇], which was held in a shared space in Nagahama before opening, also became a hot topic.