Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Nearest station：
- Categories：
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- Budget：
-
- Fixed holidays：
- Monday
Online booking
Close
Restaurant information
Details
| Restaurant name |
Unagi Ryouri Sawashou（Unagi Ryouri Sawashou）
|
|---|---|
| Categories | Unagi (Freshwater eel)、Japanese Cuisine、Seafood |
| Phone number (for reservation and inquiry) |
050-5590-9061 |
| Reservation Availability |
Reservations available
Reservations for private rooms are for courses only. (If you would like to reserve a private room on days when private rooms are not available online, please call restaurant.) |
| Address |
愛知県名古屋市中区錦1-17-13 名興ビル 1F |
| Transportation |
[5-minute walk from the nearest station] ・5-minute walk from Subway Fushimi Station, Exit 9. ・Located on the west side of Nagoya Kanko Hotel. ・4 private parking spaces available in front of the store. 286 meters from Fushimi. |
| Opening hours |
|
| Budget |
￥4,000～￥4,999 ￥3,000～￥3,999 |
| Budget（Aggregate of reviews） |
￥6,000～￥7,999￥4,000～￥4,999
|
| Method of payment |
Credit Cards Accepted （Master、JCB、AMEX、Diners、VISA） Electronic money Not Accepted QR code payment Accepted (PayPay) |
| Table money/charge |
No service charge. |
Seats/facilities
| Number of seats |
81 Seats （ 53 table seats, 28 private room seats） |
|---|---|
| Maximum party size | 16people（Seating） |
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people Completely partitioned private room: 4 seats, available for 2 to 16 people. |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK There are 4 parking spaces in front of the store and a coin parking nearby. |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Sofa seats,With power supply,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Particular about Japanese sake (Nihonshu),Particular about Japanese spirits (Shochu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish,English menu available |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations,Sommelier,Take-out |
| With children |
Kids are welcome(Babies are welcome,Preschool children are welcome,Elementary school students are welcome),Baby strollers accepted
*We also welcome visitors with children. *Children's chairs are also available. |
| Website | |
| The opening day |
2012.12.16 |
| Phone Number |
052-202-5655 |
| Remarks |
*In response to COVID19 - We are constantly ventilating restaurant- Ensuring that employees wear masks - Thoroughly disinfecting the store with alcohol - We are keeping a wide distance between customers We are taking thorough measures to ensure that you can enjoy your meal with peace of mind. |
I reserved the Akatsuki course and arrived at 11:45 on Saturday. I happened to see an eel restaurant on TV called Besscon Gourmet that caught my attention (the phone started ringing during the broadcast, and apparently they had 200 reservations on Tabelog in no time). It's a nice building, and apparently it also houses a sushi restaurant and Meat Dishes... I enjoyed the course while drinking a Chita highball and a Chochin Junmai Ginjo Ichigo. From 3 types of appetizers to sashimi. The sashimi of tuna, flounder, and squid is also delicious. From here, enjoy the eel. Followed by grilled liver, eel rolls, and unagi zaku. The well-seasoned grilled liver was sprinkled with the recommended Japanese pepper. It smells good...and tastes overwhelming. Excellent compatibility with Chochin. Eel and Japanese pepper wrapped in a melty egg. good. After refreshing myself with the eel zaku, I moved on to the main dish, the otsumabushi. I cut it into quarters, sprinkled it with Japanese pepper, mixed it in, mixed it with the seasonings, poured it with the seasonings and stock, mixed it with the seasonings, and then left a little bit of it aside and poured the stock over it and ate it. Dessert didn't come out easily, but I finished it and paid the bill.