Unagi Yondaime Kikukawa A Japanese eel restaurant that upholds integrity in ingredients as its core principle, carefully selecting only eels that are larger and thicker than the standard to ensure that when grilled over high heat, the meat remains thick, tender, and juicy with just the right amount of fat. Every eel undergoes a preparation process in a storage facility using clean groundwater from a depth of 200 meters. meters to thoroughly clean and remove all mud and fishy odors. The chef will then fillet and prepare the fish fresh to order in the open kitchen, preserving maximum freshness and umami flavor.
Our restaurant's technique for grilling eel is in the Kansai style, using binchotan charcoal and high heat for a short time. This method gives the exterior a crispy, fragrant, and perfectly charred texture. While the inside remains fluffy and soft, once grilled, it is coated with a traditional sauce that has been passed down since the restaurant's founding. The flavor of the sauce becomes even more intense when combined with the fat from the premium eel, creating a unique taste. This deliciousness can be experienced in the signature dish, Ipponju, or whole eel rice, which is the pride of the restaurant.
In addition to taste, the restaurant also pays attention to the containers used for serving. Specially crafted from an ancient kiln dating back to the Edo period, this kiln is designed to maintain an optimal temperature, ensuring that the eel remains warm and delicious until the very last bite. Set within a meticulously designed and immaculate dining atmosphere, whether you choose to sit at the counter and watch the culinary process or enjoy privacy in a private room, this establishment welcomes everyone to immerse themselves in the premium eel-eating culture that is a cornerstone of Japanese cuisine.✨
