Originally Posted by
KI-NRT
Chi Anago Usuzukuri Ozaramori (地穴子薄造り大皿盛り - Thinly sliced raw Conger Eel and Conger Eel Skin)
Served at Migiwatei Ochi Kochi, a ryokan in Tomonoura.
I lived for a period of time in the center of Japanese eel production in Shizuoka Prefecture, and a friend of mine owned an eel restaurant there, so I've eaten just about everything eel related, but I never had the eel skin served separately. Below is one of my favorite beer snacks, deep-fried eel bones, very crunchy, and a great compliment to sake, beer, or what have you. They also make a great gift for friends back in the US.
Deep-fried eel bones