Hello.
I am the PR person in charge of unagi (eel) Okafuji.
It is time to feel the deepening autumn in the sound of insects.
As the pleasant days continue, the fall holiday season is finally upon us.
Have you made your plans yet?
The chefs who grill eels at our restaurant have been trained to be connoisseurs of eels, to handle eels, to skewer eels, and to grill eels over charcoal with a strong desire to "serve delicious eels to as many people as possible".
The eel is carefully prepared one by one based on the knowledge and skills we have cultivated, and is firmly supported by [tradition], which cannot be compensated for by technique alone.
The sauce has a history of 25 years and has never been seen outside of the restaurant.
～The sauce that is indispensable for ~Oka Fuji's eel is "living creature" ~.
As a legitimate successor to the well-known eel restaurant "Unafuji," we have received the sauce from Unafuji, which has never been shared with anyone else outside the restaurant, to deliver its deliciousness to you.
~Stick to the fantastic blue eel~!
We stably procure rare and rare "blue eel" which is even called "phantom".
This eel is bright blue in color, fleshy to the tail, and tender.
We are committed to serving only the truly delicious eels, which account for only about 20% of the eel harvest.
We also offer a variety of eel delicacies that you cannot find anywhere else, so when you visit Okafuji, please enjoy our truly delicious eel to your heart's content.
～We have a variety of sake and shochu that go well with eel.
The best beverages go well with the best hitsu-mabushi and eel dishes... In addition to our standard beverages, Okafuji also offers a variety of sake and shochu that go well with eel.
Please feel free to ask our staff if you have any preference for mouthfeel, strength, or spiciness.
We will be happy to prepare a private room for business entertainment or celebrations. Please feel free to contact the restaurant for reservations and inquiries.
We look forward to welcoming you all.
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Click here to see the course menu
