Unagi Fujita Shirokanedai Branch

Cutting techniques become more important for the IKASHIKOMI eels, (kept the eels alive for 1 week without feeding to realize the best taste.) In Kanto, eels are slowly steamed after being quickly grilled. But here in Hamamatsu, we grill them while applying a sauce to make their aroma stronger. That is why our eels will stimulate your appetite a lot.

We grill eels while applying sake (Japanese alcohol) to make them plumper. You can fully enjoy the savory taste of the eel with sweet fat. As it is simply grilled with charcoals to bring out a stronger aroma, it also goes perfectly well with sake. You will not be able to stop drinking!

We have various dishes with eel liver, as we can obtain livers from the eels we sell through a direct order. That is why various dishes are available at our restaurant, from basic ones such as grilled liver and liver soup, to rare ones such as liver tempura and Kimowasa (liver served with Wasabi).