Hello! I'm the PR person in charge of Eel Woo Okafuji.
It is almost March.
Recently, we have seen news that it is a little warmer than usual.
Will the cherry blossoms bloom earlier? I am looking forward to it.
Now, I would like to talk about our commitment to our restaurant.
〓〓 The life of our restaurant! 〓〓 Our specialties 〓〓 Eel and technique 〓〓
Our eel is carefully selected for size and quality.
The sauce is inherited from the 25 year old "Famous Una Fuji" restaurant.
We have been offering the taste of Unafuji since the opening of the restaurant by acquiring the sauce that has never been shared before and has never been available outside of the restaurant.
Every day, artisans handle, skewer, and char-grill the eel.
It is truly craftsmanship!
We want as many people as possible to enjoy our delicious eel."
With this in mind, he has trained himself to become a connoisseur of eels and has mastered the techniques of handling, skewering, and charbroiling eels.
If none of these things go wrong, you will not get good kabayaki.
We carefully prepare and serve each fish based on the knowledge and skills we have cultivated.
Top Hitsumabushi with Liver 4,320 yen (tax included)
You can enjoy the quintessence of eel.
Quantities are limited, so we recommend that you come early.
Eel rice bowl with ◆ liver 4,530 yen (tax included)
Quantities of this item are also limited, so please come early.
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How was it?
Please spend a blissful moment with our special eel and Hitsu-mabushi.
The entire staff looks forward to serving you.
Other menus can be found here. ⇒https://unagi-okafuji.com/menu
