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From the chef

He converted his inn into a restaurant specializing in unagi (eel) to carry on his hometown’s tradition of unagi cuisine.

Kawaume_Taichi Yamaji

He was born in 1959 and raised in Mie Prefecture. After he graduated from college, he took a job at Hotel Taiike, which used to be in Toba, since he was going to eventually take over his parents' traditional Japanese inn that they were running at the time. During his time working at the hotel, he worked in the kitchen as well as the front desk, so he built experience with customer service in addition to cooking. After three years, he came back home to handle reception, cooking, and management at Kawaume. When his father passed away in 2008, he took over Kawaume as the 4th generation inheritor, and converted it from an inn into a restaurant specializing in unagi cuisine. Nowadays, he works hard to preserve the local traditions of unagi cuisine and has worked up a reputation for his original donburi (rice bowl) recipe.

山路 太一Taichi Yamaji

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 5:00 pm (Japan time. This is not a toll-free number).

050-3816-1664 (+81-50-3816-1664)

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location_onAccess
700 meters north of Shima-Isobe Station of the Kintetsu Shima Line (take the East Exit).
restaurantCuisine
Japanese / General,Japanese / Unagi (eel) / Japanese,Japanese
paymentsAverage price
Dinner: 2,000 JPY / Lunch: 2,000 JPY
scheduleOpen
11:00 - (last order 19:15)
blockClosed
Irregular
pin_dropAddress

3-3 Isobe-cho Hasama, Shima, Mie map

local_taxiAddress (for taxi driver )
三重県志摩市磯部町迫間3-3
translateEnglish services
Unknown.
credit_cardCredit Cards
American Express / Diners Club / MasterCard / Visa
listFeatures
Lunch / Reserved rooms / Child friendly / Tatami room / Large shochu selection / Large sake selection

*Please add a special request for inquiries regarding smoking/non-smoking.

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