Online reservation
Close
[1 minute walk from Tokyo Metro Ginza Station] A famous Nagoya store is now available in Mitsukoshi Ginza! Have a great time
We offer carefully selected fresh Seafood. We also have raw fish dishes.
[5-minute walk from Kofu Station, but fully equipped with parking] Close to the station, great for people from outside the prefecture. Perfect for entertaining, various meetings, first meetings, memorial services, etc.
Kansai-yaki made with Bincho charcoal without steaming. Hitsumabushi/Unagiju with a crispy outside and fluffy inside.
[In a completely private room] Enjoy a Kaiseki meal overlooking the Japanese garden in a back parlor in Yokohama. For celebrations and entertainment.
[takeaway OK] Calm, modern Japanese space ◎ Delivering high-quality “eel dishes” at reasonable prices
[Private room reservation possible] ⭐︎5 minutes walk from the nearest Shijo Karasuma
1 minute walk from JR Saga-Arashiyama Station - Enjoy the finest domestic eel grilled by a skilled craftsman
-
Eel grilled with traditional sauce and expert skill. Enjoy the masterpiece “Hitsumabushi” made with special care
Enjoy carefully prepared Kansai-style eel, grilled to perfection over binchotan charcoal, as well as a wide variety of other dishes.
The flavors of this long-established restaurant that travelers of the past relished. We will be open on Wednesdays in July.
Blissful cuisine made with seasonal ingredients while looking out at the Japanese garden
Enjoy dishes made with carefully selected ingredients. [Eel Tokunaga]
Opened in 1963 as an eel restaurant along National Route 6! Enjoy the authentic taste of a long-established restaurant.
A taste that speaks of history! [Miyoshi] where you can eat fresh Sushi and sashimi. takeaway and delivery are also popular!
[Renewed in November 2016! ] Directly connected to Nagoya Station. If you want to eat Nagoya's specialty hitsumabushi, come to our restaurant.
Special eel/ Sushi / Japanese-style meal restaurant
A long-established river fish store that has been in business for over 80 years. Eel lovers from all over the country gather together to make the meaty domestically produced ``Ounagiju''