unagi issei

This restaurant specializes in Edomae charcoal-grilled eel from Aichi and Kyushu. The eel stacked with eel grilled over Kishu-binchotan charcoal, and the special soy sauce-based sauce is adjusted to be spicy in summer and sweet in winter. In addition, the salted shiroyaki-jyu (broiled eel with salt and white sauce) has a flavor that can be enjoyed all year round with the perfect combination of sesame seeds, chirimen sansho (Japanese pepper), and wasabi (Japanese horseradish).