About
Restaurant with 14 locations across Japan that started 30 years ago in Nagoya and specializes in eel, specifically extra large blue eels. Their most famous dish is the hitumabushi, where the eel is cooked kabayaki style, split open from the back, cleaned, butterflied, skewered, dipped once into their secret sauce, and then grilled over charcoal. The eel is cut into strips, placed over hot rice into a specific wood container, and it comes with clam soup, wasabi spring onion, and dashi broth. It's designed to be eaten in three different ways.
Why go
- Best unagi ever had
- Most luxurious eel candy into your mouth
- Unique meaty and fatty texture of unagi
Must try
- Hitumabushi, designed to be eaten in three different ways
- Eel bones with beer
Pro tips
- Make a reservation to get eel liver
- Dining time is only one hour
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Rating
4.3 / 5 (2473 reviews)
Price: ¥5,000–6,000
Opening Hours
| Monday | 11 a.m.–2:30 p.m. |
| Tuesday | 11 a.m.–2:30 p.m. |
| Wednesday | 11 a.m.–2:30 p.m. |
| Thursday | 11 a.m.–2:30 p.m. |
| Friday | 11 a.m.–2:30 p.m. |
| Saturday | 11 a.m.–2:30 p.m. |
| Sunday | 11 a.m.–2:30 p.m. |
Phone: +81 52-881-0067