Founded in 1860, this long-established eel restaurant was loved by many famous Japanese writers, including Kitahara Hakushu (1885-1942).
The most popular menu item is “Unagi Seiro-mushi (eel steamed in a pbamboo steamer over charcoal).”
The broiled eel is grilled over high heat using oak charcoal, dipped in a secret sauce, and quickly steamed on a bed of rice covered with the sauce.
The surface of the eel is crispy and fragrant, while at the same time it is melt-in-your-mouth tender and has an elegant sweetness. It goes perfectly with the rice soaked in the sweet sauce.
In addition to the set menu, the restaurant also offers a wide variety of individual dishes such as donburi (rice bowl), kabayaki (broiled eel), omlette wrapped eel, and deep fried eel bones.
The restaurant faces the moat offering a nice view. The Japanese garden, which is illuminated at night, is also a pleasant sight.
