Crispy, fluffy, and tender:
carefully selected blue eel grilled by a chef over 100 degrees charcoal.
notice
Attention to detail
-
history
Featured in Michelin and
selected as one of Tabelog's top 100 restaurants -
material
We only use rare "blue eels" that are over 30% larger than normal eels. -
craftsmanship
Charcoal grilled at over 1000 degrees
makes the outside crispy and the inside fluffy. -
space
A relaxing moment to create a special occasion
