Eel

One of the many highlights of my recent visit to Japan was a dinner I had at Len (also called Ren). Len is a two Michelin starred restaurant in Tokyo and I managed to get a 6pm dinner reservation there on my second last night in Japan.

The meal was phenomenal. I love Japanese food, and in my mind this meal exemplified everything that attracts me towards Japanese cuisine – simplicity, elegance, and the freshness of ingredients.

Restaurants that “ruin” a food item for me hold a special place in my heart. By “ruin” here I mean that they serve me such a perfect version of the food item in question that subsequent versions I eat elsewhere will (most likely) pale in comparison. This first happened to me at Quince where I had the best mac and cheese I’d ever had in my life, and it happened again at Len, where I had the most sublime and incredible rice and eel I’ve ever tasted. This is a simple dish, but in its simplicity lies perfection.

Here are some pictures from my dinner:

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Sea urchin and steamed egg custard
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Water melon and abalone soup.
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Chef Jun Mishina charcoal grilling pike eel.
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Charcoal grilled pike eel. This was my first time eating pike eel!
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Japanese beef and eggplant with a plum sauce.
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Steamed rice and eel with house-made pickles. Perfection.

 

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