About Unafuji

～The environment that can reproduce the taste of the main restaurant

There have been many requests from both domestic and international customers for the company's business and for the division of goodwill.
We thought it would be difficult to reproduce the taste of Unafuji,
He has stubbornly turned down many invitations from both Japan and abroad to join or share the goodwill of the company.
The training of skilled craftsmen.
Hibiya OKUROJI, where you can use a charcoal fire to grill Unagi on the ground.
With these two, it tastes exactly the same as it is served in Nagoya,
Because the environment was ready to reproduce the same serving style,
This led to the opening of the Kyoto branch.

～The History of Unafuji

Established in 1995,
One of the best in Nagoya City, Aichi Prefecture, which represents Japan.
A famous Unagi restaurant.
Founder Mizuno, who used to work for a feed manufacturer, was struck by the delicious taste of shiroyaki, which he first tasted while working for the manufacturer,
We want many people to taste this deliciousness,
The origin of Unafuji.
After quitting his job, he trained at prominent Unagi restaurants throughout Japan and opened his own restaurant in 1995 at the age of 50.

While many long-established Unagi restaurants have been in business for more than 100 years, in just 25 years, they have been listed in Michelin and selected in the 100 best restaurants in the food log,
The restaurant has always been highly acclaimed in the "Unagi battleground" of Aichi Prefecture, where numerous Unagi restaurants line the streets.

 

 

～Purchase of Unafuji

 

◆The Ao Unagi, the fantastic Unagi.

 

Eels from a typical Unagi restaurant in Unafuji.
Only extra-large blue eels that are "30% larger" are used.
The thickness of the meat, the fat, and the flavor are exceptional.
Only 20% of the total harvest of eels,
We only purchase truly delicious eels.

◆The secret of our procurement is our own routes.

Connection to founder Mizuno's time as a manufacturer,
In addition, the connections we have built with Unagi farmers around the country by visiting the market every morning have helped us to create a strong relationship with theUnagi farmers in the area.
This enables stable procurement.

 

～Unafuji's technique

 

◆Unafuji's「cleavage」◆

The two methods of ripping Unagi are back breaking, in which the knife is inserted from the back, and back breaking, in which the knife is inserted from the front,
There are two types of katsukai: belly opening, in which the fish is placed on its back and a knife is inserted through the belly.
At Unafuji, they insist on opening the belly.
This allows the Unagi liver to be removed in a nice, plump shape.
At Unafuji, they put on this round, fat liver,
Unadon and Hitsumabushi are also one of the specialties.
The plump appearance of the long-roasted and,
He is particular about the shape of the liver that is taken out when the fish is ripped open, and he sticks to the belly-opening method.

 

 

◆Unafuji's grilled Unagi is "ji-yaki" over 1000 degrees charcoal fire.

The Unagi of Unafuji are
Large, thick-fleshed green eel.
In order to bring out the best of the true flavor of this green eel, the flavor and fat can be locked in.
The best way to do this is by ground roasting at very high temperatures.
We offer exquisite green eel that is crispy on the outside and plump on the inside.

 

 

Tare (sauce)

He eats at eel restaurants all over Japan,

The founder, Mizuno, taught himself how to make sauce when he was an office worker.

Analyze the sugar and salt content of the sauce that was shared at the restaurant,

We have perfected the taste preferred in Nagoya.
Tare (sauce) that has been passed down since the establishment of the company. I have never shared it before.
Please enjoy the sauce, which is not available outside the gate.