
PR
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.
The sweet and rich secret sauce, which has been passed down since the establishment of the restaurant, enhances the taste of the eel.
Unaju (thick eel from Aichi Prefecture) is served at 3,000 yen and topped with a fluffy golden threaded egg for 200 yen. The golden thread egg and eel sauce are a perfect match!
Over 600 interviews per year! An order site carefully selected by the editors who knows Kyoto and Shiga.
nowOfficial LINE friend registration500 yen OFF coupon is being issued!
Distributed every Friday morning at 8:00 am! From new restaurant information to event information that we want to share with you, We deliver articles about Kyoto that are useful to know. About 20,000 people have registered.Click here to add a friend!