Unagi Doko Takahashi

Domestic eels from Aichi and Shizuoka prefectures are used and finished with a secret sauce made from soy sauce and mirin without sugar. The fluffy, grilled eel and the deep flavor of the sauce are the characteristics of this dish, which is available in a wide variety of dishes such as unaju, unadon (bowl of rice topped with eel and rice topped with rice topped with liver), and kimonosui-sui.

The interior of the restaurant is a calm Japanese space with a stately counter seating, as well as table seating and tatami rooms. The restaurant's historic interior and quiet atmosphere allow diners to enjoy their meals at their leisure.

Founded in 1977, this long-established eel specialty restaurant has been a favorite of locals for many years. Formerly known as Tempura Takashashi, serving eel dishes along with tempura, it now operates as an eel specialty restaurant.