Unagiya Segawa

As you walk down the stone-paved alley, you will find an elegant storefront that opens up to a tranquil space. The restaurant prepares live eel on-site, grilling it over binchotan charcoal to achieve a crispy exterior and a fluffy interior, resulting in a dish that highlights both aroma and flavor. They source domestically produced eel seasonally, offering a variety of ways to enjoy it with fresh sansho pepper and condiments, making it a truly appealing new establishment with impressive culinary skills.