Unagi Ko

The posted course fee is not a deposit for food and drinks; it will only be charged if you cancel. If you come to the restaurant, it will definitely be refunded. Even if it appears on your card statement, it will not actually be billed. For debit cards, the amount may be withdrawn temporarily but will be refunded eventually, so please wait for your card issuer to process it. Therefore, please pay for your food and drinks at the restaurant on the day.

We offer three types of branded eels "Tosa no igoso", "Chikushikin eels", and "Tenku eels". We have prepared a plan that allows you to compare all of these eels in a white broiled dish. In addition, you can specify the eel of your choice that tugs at your heartstrings. We proudly recommend this course.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We offer three types of branded eels "Tosa no igoso", "Chikushikin eels", and "Tenku eels". We have prepared a plan that allows you to compare all of these eels in a white broiled dish. In addition, you can specify the eel of your choice that tugs at your heartstrings. We proudly recommend this course.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We offer three types of branded eels "Tosa no igoso", "Chikushikin eels", and "Tenku eels". We have prepared a plan that allows you to compare all of these eels in a white broiled dish. In addition, you can specify the eel of your choice that tugs at your heartstrings. We proudly recommend this course.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We offer three types of branded eels "Tosa no igoso", "Chikushikin eels", and "Tenku eels". We have prepared a plan that allows you to compare all of these eels in a white broiled dish. In addition, you can specify the eel of your choice that tugs at your heartstrings. We proudly recommend this course.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.

We have prepared a plan that allows you to enjoy three types of eels. The eels used in our restaurant are "Tosa no igoso" eels, which are raised on a diet of natural bluefish and whitefish, "Chikushikin eel" eels, which are raised on an abundance of giant clam shells, and the ultimate "Tenku eel" eels, which are raised on both natural bluefish and giant clam shells. In order to bring out the best texture, the eel is carefully grilled over binchotan charcoal after undergoing the process of cutting, skewering, and white grilling in the restaurant.