Having spent a long time working his way up from the bottom at an eel wholesaler in Hamamatsu, the owner has honed his eye for selecting eels and has dedicated himself to bringing out the best in the eel ingredients.Hiroaki KamoMr. [Name] proudly presents this eel specialty restaurantCharcoal-grilled eel" opened on May 17, 2016 in Yuto, very close to Maisaka Station. Tabelog'sTop 100 Eel RestaurantsIt is featured in [the guide/magazine name] and is one of the restaurants that attracts many eel fans, from locals to tourists.
This year, the Day of the Ox during the summer is July 24th and August 5th. I wanted to avoid the crowds, so I planned to go the day before, but with summer vacation starting, even weekdays are busy. Reservations are essential at popular restaurants. The phone reservation slots were already full, so I arrived at 10am to sign the reservation book posted outside the restaurant. There were already four reservations, but I managed to snag an 11:30am slot. I left the restaurant to kill time before returning an hour and a half later.
When I returned, the six parking spaces in front of the store were already full, so I checked the directions to the second parking lot and parked in the parking lot behind "LAWSON".
They primarily use eels from Lake Hamana, are committed to using only domestically sourced eels, procure the best eels available at the time of year, and prepare them by hand, preparing them to order and carefully grilling them over charcoal.
The restaurant features a glass-walled open kitchen, allowing customers to enjoy watching the chef at work from the waiting area at the entrance or from the counter seats.
As indicated on the notice posted near the register, due to recent increases in raw material costs, fuel costs, and delivery costs, prices have been revised as of Tuesday, July 2, 2024. Autographs are displayed on the back wall, suggesting that celebrities have visited for interviews.
Skewering freshly prepared eels is not a skill for amateurs, and there's even a saying that goes, "Three years for skewering, eight years for filleting, and a lifetime for grilling." The beauty of the skewers that go through the elastic, thin flesh of the eel is truly a testament to the skill of a seasoned professional.
Our charcoal-grilled eels are carefully prepared using binchotan charcoal made from two types of oak, with each eel being selected based on its individual characteristics.
The open kitchen allows you to witness the grilling process, where the chefs adjust the heat of the charcoal fire and move the skewers to pursue the perfect flavor, making it a feast for the eyes even before you start eating.
Menu
The menu includes unaju (eel rice bowl), donburi (rice bowls with eel), set meals, hitsumabushi (eel rice bowl with various toppings), as well as à la carte items such as kabayaki (grilled eel with sauce), shirayaki (grilled eel without sauce), and kimoyaki (grilled eel liver).
Because it's a popular restaurant that's expected to be crowded, various notices and requests for customers are posted to ensure smooth operations.
Counter seats and table seats are available so you can relax your legs without having to go up onto the tatami mats. The tatami seating area has screen partitions that can accommodate 2 to 4 people, and you can take off your shoes and relax comfortably.
"Unaju" (eel rice bowl) 4,200 yen
"Unaju" is a bento box containing a whole eel, served with eel liver soup and pickles. The glossy eel, grilled with a secret sauce that has been continuously replenished over and over, has fragrant crispy skin and plump flesh. The sauce, which is neither too sweet nor too salty, has a refined balance that makes it a real treat.
The rice used is Yamagata-grown "Tsuyahime," which is notable for its large grain size, and it has elasticity and heat that is on par with the deliciousness of the eel. Sprinkling the fragrant blue-green sansho pepper provided on the table under the eel and taking a bite as if you've been waiting for this moment is an irresistibly satisfying experience.
"Eel rice bowl" 2,900 yen
The "Unadon" (eel rice bowl), which includes half an eel, eel liver soup, and pickles, is recommended for those who want to enjoy a smaller portion or for children.
A well-deserved lunch the day before Doyo no Ushi no Hi (a traditional day for eating eel). Eel is rich in vitamin A, and packed with B vitamins, E, and D, making it a nutritious meal that helps with fatigue recovery and boosts immunity. I feel like this will help me get through the intense summer heat. If you're ever in Hamamatsu, be sure to check it out.
Charcoal-grilled eel
Address: 9690 Ubumi, Yuto-cho, Chuo-ku, Hamamatsu City, Okayama Prefecture
TEL: 053-570-8075
Opening hours: 11:00 AM - 2:30 PM (Last order 1:45 PM), 5:00 PM - 8:30 PM (Last order 7:45 PM)
Closed on Mondays
Parking: 6 spaces in front of the store, 2nd parking lot available
https://unagi-hajime.com/
