Attention to detail
Learn from the past
I met Mr. Mizuno, the founder of Unafuji
his passion for eels and
his bold personality.
fulfilled my dream
of studying
eels at Unafuji and discovered the profound depths of eels.
commitment to each Unagi Donburi
is his desire to "serve
customers until they are full of delicious eel To achieve this, he must continue to serve the finest eel
and provide the best hospitality.
Our chefs have inherited this desire and
continue to work with eel every day,
succeeding in passing on " Unafuji
Our
true challenges will continue in the future.
continue to work hard every day and
move forward humbly
so that you can enjoy delicious eel
Sumiyaki Unafuji
Official brand movie
history
About " Sumiyaki Unafuji "
Founded in 1995 in Showa Ward, Nagoya, the restaurant boasts such popularity that during peak season, customers may wait in line for up to three hours. The secret to its appeal lies in the use of specially selected, extra-large "blue eels" prepared using a unique cooking method. In just 25 years, the restaurant has consistently earned high praise in Aichi Prefecture, an "eel battleground" with its many eel restaurants, including being featured in the Michelin Guide and being selected as one of Tabelog's top 100 restaurants
Purchasing
Extra large blue eel
Unafuji uses only extra-large blue eels, which are "more than 30% larger" than the eels sold at regular eel restaurants. They are exceptional in terms of meat thickness, fat content, and flavor. They only purchase the most delicious eels, accounting for only 20% of the total eel harvest. Founder Mizuno, who used to work for an eel feed manufacturer, visited the market every morning and built relationships with eel farmers around the country. These connections with those in the primary industry enable Unafuji to procure eels in a stable manner
craftsmanship
Special attention to liver and belly
There are two ways to fillet eel: opening the back or the belly.
By opening the belly, the shape of the nagayaki grill is beautifully finished, and the eel liver can be removed in a beautiful shape.
The eel itself is large, so the liver is also large, and products with "liver" are especially satisfying to eat. By using not only the meat of the eel, but also the liver and bones to the fullest, we show respect for the ingredients.
Firing at 1000 degrees
Unafuji uses a "jiyaki" method that does not involve steaming.
Freshly slaughtered eels are grilled right down to the bone over a powerful charcoal fire that sometimes reaches 1000°C.
The scorching heat, combined with the skilled techniques of our grillers, results in a crispy, fragrant exterior and a soft, fluffy interior, with meltingly fatty meat.
A secret sauce that is kept secret
The secret sauce is the key to the flavor. The eel is grilled on a grill and then dipped into the sauce, skewer by skewer, just once.
Unafuji , which has been passed down since the restaurant's founding .
space
Creating a special moment
A Japanese-style space that brings out the deliciousness of the eel. The relaxing interior, with its warmth of wood, is perfect for everyday meals as well as special occasions such as meals with loved ones, anniversaries, and business entertainment. Some stores also offer private rooms with "secret entrances" and barrier-free seating. We aim to provide a comfortable space where each customer can enjoy themselves