Hello. I am the PR person in charge of Eel Uoka Fuji.
The mornings and evenings are getting cooler day by day, and signs of autumn are gradually deepening.
Now, I would like to introduce you to Okafuji's Hitsumabushi.
The secret of Okafuji's Hitsumabushi is the thick meaty blue eel and clam broth... Please take your time and enjoy the true taste of eel when you visit us.
■■ Hitsumabushi with clam broth ■■
~Hitsumabushi of the highest quality in a fine Japanese space~.
At our restaurant, "Unagi Oka Fuji", which is a branch of the famous eel restaurant "Unafuji" in Nagoya, six craftsmen trained at the restaurant for several years,
We are particular about the selection and processing of eels, skewering, and the degree of charbroiling, and provide you with eel dishes that you cannot find anywhere else.
The best thing about Okafuji is its .
The Nagoya specialty Hitsumabushi is served by first dividing the rice into four equal portions and then eating it as is, then with condiments, then with Ochazuke, and finally in the way you like it.
[Hotsumabushi]
Hitsumabushi (top cut): 4,320 yen
Top Hitsumabushi with Liver (limited edition) 5,450 yen
Extra high quality Hitsumabushi 5,960 yen
Extra high quality Hitsumabushi with liver (limited edition) 6,980 yen
Hitsumabushi, in which you can eat the liver of rare "blue eel," is a menu unique to Okafuji.
Clam" is used for the broth of Hitsumabushi chazuke.
Enjoy the aroma of thick eel and clams in a relaxing Japanese atmosphere.
Okafuji, located on the first floor of Gionza Tower, a 3-minute walk from Exit 7 of Fushimi Station, can be used not only for meals but also as a private room for banquets for up to 26 people!
The following is a list of the most common problems with the "C" in the "C" column.
Please use our restaurant for company banquets, reunions, and other large group dining when traveling.
We look forward to welcoming you all.
［Click here to see the menu of Oka Tomi's.https://unagi-okafuji.com/menu]
