Tashiro
(田代)
Specialities
Chef
Kazuhiro Ito - The fourth generation to inherit the stubborn will of his predecessor
Food
The elasticity and delicious fat of locally grilled eel. A spectacular bowl of thick, meaty eel.
Space
A thriving downtown store with a warm and friendly atmosphere that still retains the atmosphere of the Showa era
Review
-
Review 584casesFollower 325PeoplePick-up reviews
一年半ぶり・・・
前回は一年半前だった。 超常連Fちゃんに京都まで迎えに来てもらい、田代までVIP送迎、 さらにめちゃ安くて量が多く、めちゃめちゃウマいうなぎを楽しんだが、 大将の体調がよろしくなく、長期にわたって休業された。 やっと最近復帰したらしいが、昔のような無理をすると間違いなく命に関わると思う。 ...Find out more
2023/09 Visitation
3times
-
Review 6,311casesFollower 11,370People高いハードルの先に待っていた、絶品鰻。
ミトミえもんのグルメサイト、はじめました。 Homepage「https://blog.33inc.jp/」 instagram「＠mitomi_emon」 鰻の激戦区と...Find out more
2023/07 Visitation
1times
-
Review 952casesFollower 18,299People現在、常連のお客様のみ営業再開
現在は会員制システムになり常連様のみの営業になります。そして写真投稿はNGとなりました！サンショウマンさんに誘って頂き初訪問。 うなぎ百名店 2022 受賞店 大将が体...Find out more
2023/04 Visitation
1times
Restaurant information
Details
| Restaurant name |
Tashiro
|
|---|---|
| Categories | Unagi (Freshwater eel) |
| Phone number (for reservation and inquiry) |
|
| Reservation Availability |
Reservations Only
2023/2/1より、会員制となり、完全予約制営業になりました。 |
| Address |
愛知県瀬戸市深川町13 |
| Transportation |
10 minutes walk from Owari Seto Station on the Meitetsu Seto Line. Take the Meitetsu Bus bound for Shinano Bus Center from Owari Seto Station. Get off at "Setomiyamae" and walk 0 minutes. 517 meters from Owari Seto. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥4,000～￥4,999￥5,000～￥5,999
|
| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
なし |
Seats/facilities
| Number of seats |
14 Seats （ 12 table seats, 2 counter seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables There is a smoking area outside the store. |
| Parking lot |
OK There is a shared parking lot in the shopping area. |
| Space/facilities |
Counter |
Menu
| Drink |
Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
Alone |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Service |
Take-out |
| Remarks |
From February 1, 2023, it has become a membership system. In addition, it is now open by appointment only. Please note that if you do not have a reservation, you will not be able to eat, drink or takeaway even if you visit restaurant. |
閉じる
ChefKazuhiro Ito - The fourth generation to inherit the stubborn will of his predecessor
Born in Aichi Prefecture in 1970, he is the fourth generation owner of an eel restaurant with such a long history that the exact year it was founded and even the origin of the restaurant's name are unknown. He grew up watching his parents run the restaurant from an early age, and learned the know-how of how to prepare eels from a wholesaler that has been in business since the restaurant's founding. His strict style of preparing fresh, live eels, only to prepare and grill them after an order is placed, was inherited from his stubborn father. With the same taste that has been passed down through the generations, the restaurant is now renowned as a thriving business with constant queues.
Food The elasticity and delicious fat of locally grilled eel. A spectacular bowl of thick, meaty eel.
When you open the lid, you'll be overwhelmed by the volume of the eel, piled so high that it overflows from the bowl. Even the regular serving uses a whole eel, which is butchered after the order is placed, so there is no odor and it's perfectly fresh. With one bite of the charcoal-grilled eel, you can enjoy the crispy texture and fragrant outside, as well as the unique elasticity and delicious fat that is different from steamed eel. The rich sauce that brings out the strong flavor of the eel also whets the appetite, and you'll find yourself unable to stop eating.
SpaceA thriving downtown store with a warm and friendly atmosphere that still retains the atmosphere of the Showa era
When you step through the noren curtain, you'll be greeted by an appetizing aroma and a space that evokes a sense of nostalgia. The small interior of the restaurant has no partition between it and the grill, so you can enjoy the excitement of watching live eels being skillfully prepared. The eels are taken out of the barrel, butchered, skewered, and grilled. Your expectations for the amazing craftsmanship only grow. Mr. Ito's down-to-earth personality, which can be glimpsed at any given moment, is also one of the attractions that draws in the many regulars.
The eel is procured alive, butchered, and grilled. This stunning bowl of rice is a testament to the style and craftsmanship inherited from the previous generation.
Just past Owari Seto Station, in a corner of a shopping street that still retains the atmosphere of the Showa era, there is a long-established eel restaurant that has been in business for four generat
...ions. The fourth-generation owner, Ito Kazuhiro, is constantly butchering and grilling eels at the grill facing the street. The style of purchasing live eels, butchering them after receiving an order, and grilling them over charcoal has been continued by his predecessor. The thick eel is so voluminous that it overflows from the bowl, and the delicious flavor that spreads in your mouth is hard to put into words. Once you try it, you will never forget the taste, so be sure to give it a try.