Hirokawa

I heard that the queue at the Hirokawa gate of Arashiyama in Kyoto lasted until 2 o'clock today. [Cool][Cool][Cool] Come on, tell me if there are many people at Kiyomizu Temple, Kinkaku-ji Temple, Fushimi Inari, Arashiyama, and Gion in Kyoto today? [Laugh without saying anything][Laugh without saying anything][Laugh without saying anything] Anyway, I'm here today... ​

Guangchuan is a restaurant specializing in eel dishes! It has one Michelin star! Although it is famous, you will know it after you try it! We ordered two different grilled eels, juice grilled and salt grilled. The eels here are indeed very fishy.

We waited in line for nearly an hour before we could eat. We ordered a set meal, but I recommend that you just order the eel rice. It was delicious and worth the wait. I recommend it five stars! It tastes great, very delicious!

How can you miss this delicacy when staying at a hot spring hotel in Arashiyama! The hotel informed us that the reservation within three days was full, so we had to line up an hour in advance. Fortunately, there were not too many people. The grilled eel liver was great! It was the first time to taste carp sashimi. The clear soup with eel liver was also good. The eel was really fresh! Ingredients really determine everything

One Michelin star, no reservations, queues are required. Few Chinese people go there because it is inconvenient to get there. In fact, it is only 10-15 minutes walk from Kyoto Station JR Sanyo Line to Saga Arashiyama Station. The eel rice is delicious, and most people who go there are Japanese or Koreans.

This eel rice is probably familiar to everyone. It has one Michelin star and is located in Arashiyama Snack Street. I won't say much. Queue, queue, queue...queue desperately (I queued for two and a half hours, take care everyone). Star-rated cuisine must have its own reasons. Whether it is the placement of tea sets or the preparation of eel dishes, they are all very sophisticated. The left picture is eel stewed eggs, and the right picture is the eel rice. It is said that every chef who makes eel rice has been practicing for ten years. The first two years are just slaughtering eels. The essence of eel rice is not only the taste and tenderness of the eel, but more importantly, the taste of the eel soup. The soup should be thick and not greasy to be the best. I strongly recommend this eel rice. A small portion is about 100 soft sister yuan. No reservations are accepted.

Hirokawa insists on cooking by steaming first and then grilling, and only starts to kill the eels after the customers place their orders. I was so hungry waiting that I almost fainted. Fortunately, the eels are extremely plump, with a rich aroma from the slightly burnt skin, and the thick fat layer under the skin and the meat make people feel like they melt in their mouths. Ah, it is worthy of being the best eel rice in Kyoto!

At noon, you can't make reservations on the first floor and need to queue up for a seat. You can make reservations on the second floor. It is recommended to go to the queue early, around 10:30 or 10:30, so that you can enter the first batch. If you are late, you will be in the second batch and it is not easy to grasp the time. In fact, I don't usually eat fish with many bones, but I feel more at ease eating here~ There are different set meals to choose from, and you can also add some eel liver or something. Needless to say, the eel is delicious, and the last dessert is tofu.