Roasting eels in Ito dining room is a Kanto practice. Eels are steamed first and then roasted, and the taste is soft and tender, rather than crispy meat balls in Kansai. The bowl of eels I ate was relatively small, but it was quite fat. It was cut into neat squares and stacked on the rice, and there were two or three layers, which looked very attractive. It's just that the steaming time should not be enough, and it's not soft enough to melt in the mouth. The sauce is also a little thick. It's a pity that the rice is a little hard, and it doesn't taste so q-elastic, so the soft eel should still be served with some soft rice. I specially asked my cooking brother, and he said that the eels of Ito's family killed a batch every once in a while, which verified my suspicion of "how to serve food so soon". It's a pity. For a better taste, of course, I'm still willing to wait for the dozens of minutes after killing the eels. Mind you, you must look for Ito in the alley outside Qiaofu Fangcao, and don't go to the one inside Qiaofu. The level is really poor.