Commitment
The outcome of the world
I met Mizuno, the founder of Unafuji
his passion for eel and
his magnificent personality,
and learned
about eel at Unafuji I had longed for learned about the depths of eel.
Mizuno's commitment to eel bowls is
his commitment to "we want our customers to eat
delicious eggplants that are full of their fill To do this, we will continue to provide the best eel
and provide the best hospitality.
Our craftsmen who have inherited our feelings
have continued to face eel every day, and
come to inherit " Unafuji
Our
true challenge will continue.
We strive every day and
continue to move forward humbly
to enjoy delicious eel
history
About " Sumiyaki Unafuji "
Founded in 1995 in Showa Ward, Nagoya. It is so popular that there is a 3-hour queue during busy seasons. The secret to its appeal is that it uses carefully selected, oversized "green eel" and serves it using a unique cooking method. In just 25 years, it has been highly praised as the "fierce eel battleground" in Aichi Prefecture, where many eel restaurants are lined up, including being featured in Michelin and being selected at 100 Tabelog restaurants.
Purchasing
Extra large blue eel
At Unafuji , we only use extra large green eel, which is "more than 30% larger" than the eel from a typical eel restaurant. The thickness of the flesh, how it is fatty, and the flavor are exceptional. We only purchase 20% of the total eel harvest, and only truly delicious nagi. Mizuno, the founder who worked for an eel feed manufacturer, visited the market every morning to build relationships with eel farmers everywhere. Our connections with the primary industry make Unafuji stable purchasing possible.
Craftsmanship
Commitment to the liver and the open stomach
There are two ways to cut eel: open back and open belly.
By squeezing it with a "bent open", the long grilled shape is beautifully finished, and the eel liver can be removed in a beautiful shape.
The eel itself is large, so the liver is large, and the "live" products are also exceptionally satisfying. Not only the eel flesh, but also the liver and bones are used to express our respect for the ingredients.
Grilled ground at 1000 degrees
Unafuji is a "ground grilled" product that does not involve a steaming process.
The eel is cooked freshly in the morning, with a strong heat of charcoal, which can sometimes reach 1000°C, and the eel is cooked all the way to the bones.
In the scorching heat, combined with the skilled techniques of the baker, it gives it a crisp and fragrant outside, soft and soft inside, giving it a fatty texture.
Secret Sauce that is not available
The secret "sauce" that is the deciding factor in the taste is the secret behind its independence. The eel is grilled on a ground grill, then skewers and soaked in the sauce for just a moment.
When he was a salaryman, founder Mizuno ate eel all over the country and analyzed the sugar and salt content of the sauce. Unafuji has been handed down since its founding, after researching the flavors that are popular in Nagoya .
space
Create a special moment
A Japanese space that brings out the deliciousness of eel. The calm atmosphere gives off the warmth of wood, making it perfect for everyday meals, as well as special occasions such as meals with special people, anniversaries, or entertainment. In addition, some stores also offer private rooms with "ninbiguchi" and seating that are barrier-free. We aim to create a comfortable space where you can be close to each and every customer.