Nakanosho

Eels sourced every morning from an eel wholesaler on the lakeside of Lake Hamana are prepared on the spot while still fresh and slowly grilled over binchotan charcoal. Using a Kansai-style method without steaming, they are finished crisp and aromatic on the outside and tender and fluffy on the inside, harmonizing perfectly with a sweet‑savory sauce. The lunch set, starting with a bone cracker appetizer, including the Tokaido specialty na‑meshi dengaku (rice with greens and dengaku), seasonal small dishes, and Japanese chestnut ice cream, is highly acclaimed.

The spacious interior, consisting of table seating and individually partitioned rooms, features subdued lighting and Japanese-style decor that exudes a sense of luxury, creating an elegant atmosphere suitable for business entertaining and celebratory occasions. Open continuously from 11:00 to 22:00, it is available from lunch through dinner without time restrictions. Private rooms accommodate up to 8 people, and there are also sunken kotatsu-style banquet seats.

Founded in 1932 (Showa 7) as an eel wholesaler, Nakasho Shoten inherited the store’s knowledge of ingredients and eel appraisal, and the fourth generation opened a food and beverage division on June 29, 2016. The company’s eel procurement network of more than 90 years and its appraisal expertise support the sourcing of the best eels every morning. Currently, with overseas expansion to Hong Kong in view, it is working to spread the eel culture of Lake Hamana to the world.