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Eiji's anago ...

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... on a recent visit glowed.
A light touch ... savory nitsume w/ a hint of sweetness.

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    1. re: debinqueens

      Kinda oblique, to say the least, but I'm guessing he refers to Ichimura

      1. re: squid kun

        I guess that's a good guess, but it would be nice to know for sure what OP is referring to. Personally I think 15 East's anago is the best I've ever had, better than Ichimura's. I usually get 2 pieces , one with salt and one sweet. Kanoyama's is interesting, but it is a 6 inch long piece of eel.

        1. re: foodwhisperer

          Rather far from oblique for it's intended audience.
          All too often threads on this cuisine wither into little more than acri/sancti-monious hand waving ...
          behold tedium: http://chowhound.chow.com/topics/822153

          I find the tako at 15 East stands as a signature offering; we simply have differing tastes /w respect to anago.
          Another favorable aspect of that locale is the patron's affinities are being distinctly scoped.
          I've seen individual, specific, unsolicited courses presented which lends the service a tailored/personal touch lacking in venues w/ set platings.
          Hideo also goes to such lengths.

        2. re: squid kun

          par for the course with the OP. similar to Jonkyo...best to avoid.

          1. re: Yaxpac

            I find the OP does share worthwhile tips, though unlike Jonkyo's they're invariably terse. A few years back one of his Outer Boroughs posts got picked up in the Chow Blog (http://www.chow.com/food-news/4866/ko...) and also kicked off an informative exchange about Korean food in Flushing (http://chowhound.chow.com/topics/487072). Good stuff.

            Still, it wouldn't be a crime if he actually named the restaurant he was talking about.

            1. re: squid kun

              Good Point. I'm still uncertain as to what restaurant has this excellent anago. It is true we can all differ on what we think is "the best" anago, tako, etc People love the octopus at 15 East. Some Japanese people I know like their octopus more firm or chewy ( not sure of the right word). The anago at 15 east is consistently juicy and free of bones. Many sushi places are not careful in preparing their anago and bones in my anago is something I hate.
              I did look at the link Descendedlefticle ofAramis ( i can't believe I typed that whole name)attached and found the old thread interesting. And I was happy to see I was consistent in liking the anago at 15 East then also. I even like the anago at Jewel Bako when Massa was the chef there.
              The OP does remind one of Jonkyo a bit, but at least DLTofAramis makes sense. Please tell us name of restaurant being referred to.

              1. re: foodwhisperer

                "i can't believe I typed that whole name"
                Well, simply click through.
                Fortunately, the techs overseeing this board don't know how to hash.
                My original moniker was TheDescendedYetNotFullyArticulatedLefticleOfAramis ... now that's typing.

                And no.
                No proper nouns.

                BTW, I'd hit the streets w/ "a" Jonkyo any day of the fuck'n week.

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