The current owner, Takashi Doi, has transformed the 100-plus-year-old river fish wholesale store, which had been operated in the Kyoto Central Market since his grandfather's generation, into a restaurant specializing in eel dishes. The thick-fleshed eels are processed in a low-temperature cooling circulator on the same day, and grilled over charcoal for about 15 minutes. The eel has a nice char and crispy skin, and the meat is soft and fluffy. The meat is soft and fluffy and melts in the mouth, yet still has elasticity, and is reasonably priced.