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(by サプレマシー)
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(by カフェモカ男)
きも焼(by bottan)
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祇をん名物 う桶(by bottan)
祇をん名物 う桶(by bottan)
きも焼(by bottan)
う巻(by bottan)
祇をん名物 う桶(by bottan)
う桶5人分(by 虎太郎がゆく)
鰻丼 竹(by ntbn)
(by eat and run)
(by eat and run)
(by eat and run)
(by eat and run)
(by 毎日外食グルメ豚さん)
(by 毎日外食グルメ豚さん)
(by 毎日外食グルメ豚さん)
(by 大阪ごはん0117)
(by 大阪ごはん0117)
(by 大阪ごはん0117)
(by 大阪ごはん0117)
(by 大阪ごはん0117)
(by 大阪ごはん0117)
(by rieko923)
(by rieko923)
(by rieko923)
(by rieko923)
(by rieko923)
(by rieko923)
(by まいうぜ)
(by まいうぜ)
(by まいうぜ)
(by than9832)
(by taka.968)
(by taka.968)
トップフォト 鰻丼松(by 超力招来)
(by 超力招来)
うざく(by 超力招来)
Restaurant name |
Gion Uokeya U(Gion Uokeya U)
|
---|---|
Categories | Unagi (Freshwater eel)、Japanese Cuisine |
Phone number (for reservation and inquiry) |
075-551-9966 |
Reservation Availability |
Reservations available
電話対応は日本語のみとなっております。ご了承くださいませ。 |
Address |
京都府京都市東山区祇園西花見小路四条下ル |
Transportation |
5 minutes walk from Keihan Gion-Shijo Station 10 minutes walk from Hankyu Kawaramachi Station 273 meters from Gion Shijo. |
Opening hours |
|
Budget |
¥4,000~¥4,999 ¥4,000~¥4,999 |
Budget(Aggregate of reviews) |
¥6,000~¥7,999¥4,000~¥4,999
|
Method of payment |
Credit Cards Accepted (VISA、JCB、AMEX、Diners、Master) Electronic money Not Accepted QR code payment Not Accepted |
Table money/charge |
なし |
Number of seats |
24 Seats ( Second floor: 16 tatami seats, 4 table seats. There are seats on the first floor as well.) |
---|---|
Private dining rooms |
not allowed |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
not allowed |
Space/facilities |
Comfortable space,Tatami seats |
Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
---|---|
Food |
Particular about fish,English menu available |
Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
---|---|
Location |
Secluded restaurant,House restaurant |
Service |
Take-out |
With children |
Kids are welcome |
Website | |
PR for restaurants |
Enjoy "Meidai Uoke," glossy Edo-style grilled eels lined up in cedar barrels, in a Kyoto townhouse reminiscent of Gion.
"We entrust our spirit to eel to the single letter 'U'. " As the proverb goes, 'Five years to open, eight to skewer, a lifetime to grill,' the training required to master the taste of Edo grilled eel
...is profound. We open the best live eels from the back, remove the dorsal fin, tail fin and backbone, and grill them over high heat with Kumano binchotan charcoal. We purify the eels with natural water, steam them, and once they are soft, we grill them with a secret sauce using a single bamboo skewer. This "grilling" is where our skill is put to the test. The taste of Gion U-oke and 'U' is perfected here.