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[Grand opening on July 21st! ] Taste the deliciously delicious “Unaju” in a modern Japanese space
3 minutes from Gion-Shijo Station ◆ 3/19 Grand opening of expanded room ◆ Single eel served by a 90-year-old eel wholesaler in a Japanese space
Kansai-yaki made with Bincho charcoal without steaming. Hitsumabushi/Unagiju with a crispy outside and fluffy inside.