The restaurant was founded in 1952. It opened as a popular diner for local people. It is now a restaurant specializing in eel cuisine [Unagi Ryori Mitori] (Minami-ku, Kyoto City, Kyoto Prefecture), and has taken over the Kansai-style jiyaki style of cooking. The restaurant uses gas instead of charcoal, which gives the eel its aroma, because "we want our customers to taste the original flavor of the eel. He says that it is essential to purchase the best eel with tender meat for grilling without steaming. They carefully select eels from all over Japan through three wholesalers without being particular about where they come from. The sauce, which is made by continuing the same recipe from the previous generation, enhances the deliciousness of the eel.

Reservations are not accepted on the day of the Ox.
Take-out is only available by reservation until the day before.
*Reservations may be closed earlier if the number exceeds the planned number.
Usually reservations can be made on the same day.

Kansai-style jiyaki style eel with a crispy texture is pursued to the utmost. The eel is flipped over several times to coat it with fat and cooked slowly, making it fluffy on the inside and fragrant and pleasantly chewy on the outside. ［The eel is served with rice cooked in a Rakuyaki earthenware pot using rice from Gihee VIII. Enjoy the seasonal taste with a course meal. Reservations are required, so be sure to make a reservation in advance.

The store's name comes from the fact that Hideyoshi Toyotomi visited the store and took a rest after taking off his straw sandals. Uzofusui, a specialty since the middle of the Showa period (mid-Showa period), is a dish with a fragrant broth containing grilled white eel, homemade rice cakes, burdock root, and other ingredients. The fresh domestic eel delivered in the morning is carefully processed, and its rich flavor will soothe your soul. Enjoy the eel with a sense of history in the tranquil atmosphere of the restaurant, which has been visited by writers and artists such as Junichiro Tanizaki.

Located on Hanamikoji Street, the restaurant has a tasteful atmosphere of a former traditional ryokan (Japanese inn). The restaurant carefully selects fatty, thick, and large-sized eels from Mikawa-Ishiki in Aichi Prefecture and other regions. The eel is grilled to a crispy, aromatic flavor with the perfect amount of heat by fine-tuning the charcoal flame, which is difficult to adjust to the heat level. Uni-jyu (eel and sea urchin) and urage-jyu (eel and salmon roe), which are lavishly topped with sea urchin and salmon roe, are also popular. The restaurant offers counter seating right in front of the grill and private rooms where you can relax in comfort.

The eel is grilled over a high flame using binchotan charcoal to release its own fat, making the surface crispy and fragrant, and the inside soft and fluffy. Try Hitsumabushi, recommended by the owner, which can be enjoyed in three different ways.