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The definitive version of Aichi gourmet created by self-taught chef Katsuo! This is a specialty eel restaurant located just a short walk from Shonai-dori Station in Nishi Ward, Nagoya. If you are looking for Nagoya gourmet, Nagoya food, or a restaurant, come to our establishment. It is about a 13-minute taxi ride from Nagoya Station and about 10 minutes from Nagoya Castle, making it very accessible. You can also visit us from various stations on the Tsurumai Line, such as Shonai-dori, Joushin, Asama-cho, Sakae, and Kamikodai, as well as from Nagoya Station and Fushimi. Recommended for customers visiting Nagoya, Japan, and Aichi, we are a popular restaurant featured on numerous television shows. Our establishment shines with the skills and craftsmanship of artisans. Self-taught chef Katsuo is committed to directly purchasing high-quality eel without going through wholesalers from the Nagoya Central Wholesale Market. We aim to provide the best eel in Nagoya, using carefully selected high-grade eel used in authentic French cuisine. We pursue truly delicious eel that is fluffy and tender without any muddy taste, transforming the flavor of eel that some may find unappealing. This is Nagoya gourmet that incorporates the essence of ultra-high-end kaiseki and Japanese cuisine, offering flavors that can only be experienced here. The essence of our artisan shop lies in our thorough commitment to the sauce and grilling. We grill authentic Nagoya-style eel, which is currently rare and difficult to prepare, to the limit using binchotan white charcoal. The blackened skin is a result of the Maillard reaction, which enhances flavor and is not burnt. The sauce is a special handmade seasoning created by the artisans of famous restaurants and self-taught chef Katsuo, maximizing the umami of the ingredients without chemical seasonings. This is eel cuisine that can only be enjoyed here, carefully prepared using gastronomic methods. Our fully partitioned private rooms (except for the counter) are perfect for welcome and farewell parties and business meetings, allowing you to relax and enjoy your time. For those arriving by car, we will provide discount coupons for the adjacent parking lot. Please enjoy yourself in a high-quality space reminiscent of an upscale kaiseki restaurant. During your meal, you can enjoy self-service tea, coffee, and tea. Please make your reservation early before we become a difficult-to-book restaurant.

Self-Taught Chef Katsuo can supply eels to eel shops, allowing you to enjoy high-quality eels at this market-defying price. It will definitely fall apart, aiming for something that is Instagram-worthy yet truly delicious, with a total weight of over 1kg! We lavishly served one and a half of the large four-eel size eels used in authentic French cuisine, grilled with white binchotan charcoal. If you can't eat it here, takeout is available.

This is a standard portion found in typical eel restaurants. We use white charcoal from Binchotan and our original high-speed grilling method to achieve a crispy finish. Self-taught chef Katsuo, who is capable of wholesale eel, has created a more delicious eel sauce by blending high-quality soy sauce 'Katakami Soy Sauce Tamari', light soy sauce, Muscadet white wine, caramelized onions, scallops, and various other ingredients. As a chef who dislikes the oxidation of fat, he has prepared a fresh and umami-rich sauce with a new concept that does not require replenishing. We serve Aoyama pepper from our own farm (100% domestically produced). The rice is a new variety created by crossing Gifu's Hatsu Shimo, which is used in high-end sushi restaurants, with Aichi's legendary rice, Mine no Asahi, using only spring water. It is cooked in a traditional high-heat gas pot with Hokkaido Hidaka kelp. Sometimes, it comes with our unique silk omelet made using 'Uki no Tamago' from my brother who works at Uki no poultry farm, which takes over twenty minutes to prepare without using water.

Rare authentic Hokkaido pickled eel, the highest grade special ikura from Nagoya, high-quality eel used in traditional French cuisine, and crab meat from Sakai Port, created by self-taught chef Katsuo, served as a four-type assortment of new texture tamagoyaki with silky smooth egg.

Rare authentic eel from Hokkaido, paired with the highest quality ikura from Nagoya, served as a luxurious two-type platter used in authentic French cuisine.

Nagoya specialty Hitsumabushi. To enjoy the flavor and texture of the eel itself, we intentionally do not chop it finely, keeping it the same size as the eel rice bowl. ① First, enjoy the eel as it is, savoring the original flavor and texture. ② Next, take the eel and serve it in a bowl, enjoying it with condiments like wasabi. ③ Finally, pour the broth over it and enjoy it as eel chazuke. If the flavor is too strong, you can dilute it with broth, hot water, or tea. Our Hitsumabushi broth uses Aichi's specialty white soy sauce and fish sauce, and is made from dashi extracted from Hiroshima oysters, scallops, shiitake mushrooms, horse mackerel, tuna, mackerel, bonito, kelp, and others.

To enjoy the flavor and texture of the eel itself, we intentionally do not chop it finely and keep it the same size as in an eel rice box.

To enjoy the flavor and texture of the eel itself, we intentionally do not chop it finely and serve it in the same size as unaju.

This is a liver soup made with eel liver grilled with a secret sauce, using white soy sauce and fish sauce originating from Aichi, along with broth made from shiitake mushrooms and oysters from Hiroshima.

This is grilled liver from the rare Mikawa Isshiki eel, carefully grilled to perfection.

This is a shigure-ni where the eel is simmered until you can eat it down to the bones. It's delicious!

Mikawa Isshiki Grilled Liver Additional +498 yen

Eel from a famous restaurant costing over 7000 yen, limited quantity of flavorful, large, rare Aote eel from Mikawa Isshiki, aged through tuning and grilled with Binchotan white charcoal. This is a phantom flavor of eel that can only be tasted here in the whole country.

Limited Quantity

One - Reservation Required