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From the chef

With the entire staff working together, Mr. Ushijima preserves the traditional eel.

Unagi No Tokunaga Hokubu_Takuya Ushijima

He was born in 1995 in Kumamoto. Joined Tokunaga in 2010. He has been actively involved as a chef and server at various locations, including Unagi No Tokunaga Hokubu, Kyomachi Saryo Tokunaga, and Unagi Nobori. Currently, he manages multiple branches, supports staff across different locations, and protects the traditional flavors passed down.

牛嶋 拓也Takuya Ushijima

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).

050-2030-4678 (+81-50-2030-4678)

Shop

096-245-0978 (+81-96-245-0978)

All reservations will be accepted via web form to ensure a smooth reservation process.
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location_onAccess
From Sakuramachi Bus Terminal, take a bus to Kanokogi bus stop. It's a 3-minute walk to Tokunaga Kita, located between Sushiro and Book Off.
restaurantCuisine
Japanese / General,Japanese / Unagi (eel),Japanese / Hitsumabushi (eel bowl) / Unagi (eel),Japanese
scheduleOpen
[Monday-Friday, Day Before National Holidays] Lunch 11:30 am - 2:30 pm (L.O. 2:00 pm) / Dinner 5:00 pm - 8:30 pm (L.O. 8:00 pm), [Saturday, Sunday, National Holidays] 11:30 am - 8:30 pm (L.O. 8:00 pm)
blockClosed
Irregular
paymentsAverage price
4,000 JPY
credit_cardMethod of payment
Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card
QR Code Payments Accepted
PayPay / d Payment
pin_dropAddress

187, Kanokogi-machi, Kita-ku, Kumamoto-shi, Kumamoto map

Unagi No Tokunaga Hokubu_Outside view
local_taxiAddress (for taxi driver )
熊本県熊本市北区鹿子木町187
translateEnglish services
Unknown.
listFeatures
No smoking / Special diet / Reservations / Child friendly / Tatami room / Kotatsu (heated table) / course meals / Kids menu / Take out / Large shochu selection / Large sake selection

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

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