A long-established eel restaurant that has served Kyoto's townspeople for over 100 years. The large-sized dashi roll that protrudes from the bowl is essential for Edo-yaki eel, which is steamed and then grilled over binchotan charcoal. The elegant dashimaki seasoned with kombu seaweed is a perfect match for the rich flavor of the eel.

Open all day on July 30th (Sunday), Midsummer Day of the Ox.
On the Midsummer Day of the Ox, both eating and drinking in the store and takeout are possible *Reservations are not possible (ends when sold out)

An eel specialty restaurant [Kyoto Charcoal-grilled Eel Doi Ikatsu Eel] will open in Fushimi in 2018 and in Gion in 2021. The thick eel is kept alive in a low-temperature cooling circulator, and grilled on the same day over charcoal for about 15 minutes. The meat is plump and soft enough to melt in your mouth.

Saturday, July 30th, takeout only. Pre-orders are available until July 28th (Friday).