Tokyo Shinjuku | Shinjuku Unatetsu Hanare | Seat Reservation Only

The counter seats, from which you can see the eel being cut up close, are special seats that give you a real feeling of being there, allowing you to witness the craftsman's skills first-hand. From the process of filleting the eels to the process of grilling each one over charcoal, you can enjoy the careful movements of the craftsman with a sense of realism. In addition, the second floor is equipped with table seating that is perfect for groups. The tatami room seating on the third floor has a nostalgic and relaxing Japanese atmosphere. A place that will help you forget the hustle and bustle of the city, where you can relax and unwind.

Our "Hitsumabushi" uses eel that is carefully grilled over charcoal without being steamed. The thick meat is packed with flavor, and in addition to its mellow aroma, you can also enjoy the texture that makes the most of the ingredients. Another highlight is the sauce, which has a subdued sweetness that really brings out the flavor of the eel. Try it as is at first, or add the condiments of wasabi, green onion, and seaweed to your liking. Finally, add the dashi stock to enjoy. The dashi stock made from kelp and bonito has a light, mild flavor that is easy to eat. It is also perfect as a final dish.

There are nine types of skewers, including liver grill, short eel, head, skewer roll, white rose, and fin. We use carefully selected domestic eels, and you can enjoy them from head to tail, including rare parts. The secret sauce, which has been handed down for many years, is dry, taking into consideration the compatibility with sake. The rare "liver" from the liver of the eel is simply seasoned with salt. In addition, the "kurikara" from the back of the eel, characterized by its crispy skin and fluffy meat, is recommended with wasabi and soy sauce. Enjoy comparing the different parts of the eel.