Extra-thick eels over 320 grams, chosen from Japan’s finest farms,
grilled Kansai-style over charcoal — with contract-grown Nagano rice
and a tare sauce guarded by a craftsman of forty years.
Our buyers select only extra-large eels above 320g from Japan’s best farms — the thickness that makes a fragrant crust and a tender heart possible.
In the Kansai jiyaki tradition we grill directly over charcoal, never steaming — rendering excess fat while the skin crisps and the flesh stays plump.
Cedar-cask soy sauces, fine mirin and coarse sugar — a tare recipe passed down by a craftsman forty years at his trade, deepening the eel’s savor.
Private rooms by the station — authentic hitsumabushi at your own pace.
Home of kama-mabushi, by our Nadaman-trained head chef.
A quiet hideaway in the city, with semi-private seating.
Our Kyoto flagship — counter seats and tatami rooms.
Bright cypress interior. Signature unamusu and wagyu skewers.
Our newest — a machiya townhouse near the Yasaka Pagoda.