Charcoal-grilled Hitsumabushi Unazen

A Restaurant Offering Both Nagoya-style and Kanto-style Eel
Our restaurant was founded in 1957. It all began when my grandfather operated an eel farming business in Lake Hamana and opened a direct store.
For three generations, our family has dedicated ourselves to the art of eel and traditional Japanese cuisine. The unwavering commitment we've built over the years remains unchanged. We source quality eel from Miyazaki, Kagoshima, Kumamoto, Shizuoka, Aichi, and other regions. Fish and vegetables are carefully selected by the owner at Tsukiji Market every day to ensure freshness. Our rice is handpicked koshihikari rice from Niigata, delivered directly to us. For our sauce, we use the finest Kyujo mirin and Yamasa soy sauce, known for their exceptional taste in Japan, to create a light yet rich flavor.
Eel preparation methods vary throughout Japan, with Nagoya-style (Kansai-style) and Kanto-style being the two main approaches. At our restaurant, each craftsman has honed their skills, allowing us to proudly offer both styles, making us a pioneer in the industry. We invite you to experience the exquisite textures and flavors of both styles.