Hello, I am the PR person for Unagi Okafuji. I am the PR person in charge of eel, Okafuji.
The dew on the grass and trees has turned to frost, and the signs of winter are finally thickening.
I hope everyone is getting ready for winter.
Speaking of the end of the year, many of you may have year-end parties coming up in your schedules.
It is fun to spend a lively time with your company colleagues or those who have taken care of you on a daily basis while reflecting on the past year, but why not enjoy a meal that only Okafuji can provide for a special dinner with those who have been especially important to you?
We offer our special "eels" using techniques cultivated over many years of experience.
～ Delicious eel for as many people as possible
Our chefs have been trained not only in eel identification and processing, but also in skewering and charcoal grilling techniques.
Based on the knowledge and skills we have cultivated, we carefully prepare and serve each eel.
Hitsumabushi with liver
The most recommended dish is the "Top Hitsumabushi with Liver 4,320 yen (tax included)," which allows you to enjoy the essence of eel.
This item is available in limited quantities, so we encourage customers to come early to get their hands on this item.
We offer the taste of "Unafuji" by specially acquiring the sauce of "Unafuji", which has a 25-year history and has never been sold outside the restaurant.
Please visit Okafuji when you come to Fushimi.
Click here for access information⇒.https://unagi-okafuji.com/
We will serve the best eels to everyone who comes to our restaurant with our desire to make it a famous restaurant in Nagoya, both in name and in reality.
We look forward to welcoming you all.
