Unagi Nishihara

The eel is served Kanto style grilled, which is rare in the Kansai region. The carefully selected eel is tender and juicy with a deep flavor. The eel bowl, made with carefully selected domestic rice and sauce, uses Hitomebore rice from Miyagi Prefecture, which has a rich texture. The sauce, made with soy sauce from Ehime and mirin from Gifu, has a Kansai-style sweetness. The side menu is also extensive, with the vinegared kabayaki and egg omelet with eel being popular.

Opened in September 2014. It is located a 5-minute walk from Tanimachi 4-chome Station and a 7-minute walk from Tenmabashi Station. The owner's wish is to serve delicious eel, and he purchases only domestic eel. The eel is processed after it is ordered and grilled in the most meticulous Kanto style, the "individual eel" method.