Hello, I am the PR person for Unagi Okafuji. I am the PR person in charge of eel, Okafuji.
I hope everyone is doing well in the lingering summer heat.
The calendar is already welcoming autumn.
During the change of seasons, it is easy to become ill in some way.
If you feel your body is tired, please come and enjoy the delicious Oka Fuji eel.
Now, I would like to introduce you to Hitsumabushi.
Okafuji's Hitsumabushi uses only high quality green eel that is meaty and tender, even down to the tail.
We hope you will enjoy the finest flavors baked by our carefully trained artisans.
...+. --Hitsumabushi by Okafuji ・+. ----...----...----...
Hitsumabushi on a piece of meat 4,320 yen
Hitsumabushi with liver (limited) 5,450 yen
Extra high quality Hitsumabushi 5,960 yen
Extra high quality Hitsumabushi with liver (limited edition) 6,980 yen
［How to eat Hitsumabushi.]
At first, as is.
Add condiments for the second cup.
The third cup is with ochazuke.
The fourth cup is served the way you like it best.
Okafuji uses as the broth for chazuke.
The perfect balance of clam flavor and eel secret sauce will surely make you smile.
At Okafuji, a Japanese restaurant located within a 3-minute walk from Fushimi Station, not only do we use the same proprietary sauce inherited from Unafuji, but also our eel dishes are prepared by craftsmen who have honed their skills to the highest level in all aspects of eel handling and charcoal grilling.
Please stop by when you visit the Gionza Tower in Nagoya.
We look forward to seeing you all soon.
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