Hello! I'm Eel Woo Okafuji, in charge of PR.
Six of our chefs were trained for several years at the famous eel restaurant "Unafuji" in Nagoya, and then divided the restaurant into two separate restaurants.
We are particular about everything from the selection of eels to the way they are handled, skewered, and char-grilled to provide the best eel dishes.
In addition, the eels are bright blue in color and fleshy and tender, even down to the tail. We only source a steady supply of really good eels, which are only about 20% of the total eel harvest.
Unafuji's sauce is the result of 25 years of history. We have been offering the taste of Unafuji since the opening of our restaurant by acquiring the sauce, which has never been shared with others outside of our company.
Inheriting our desire to "give our customers a full belly of delicious eels," we intend to continue to make daily efforts to serve delicious eels.
We recommend the "Top Hitsumabushi with Liver" for 4,320 yen (tax included), which is the quintessential enjoyment of eel.
Quantities are limited, so come early.
We look forward to welcoming you to our restaurant.
