Serving Traditional Edomae-Style Eel Since 1907.Since its founding in 1907, this long-established restaurant has been dedicated to preserving the art of Edomae-style grilled eel, prepared with a rich, spicy sauce that has been carefully passed down and replenished over generations.Each dish is made to order—live eel is expertly prepared, steamed, and then grilled over charcoal using a traditional shichirin (earthenware grill). This method allows excess fat to drip away, resulting in tender, fluffy eel with a crisp, smoky aroma and a clean, refined finish.This commitment to tradition and quality has earned the restaurant recognition in the Michelin Guide (Bib Gourmand) and inclusion in the prestigious "Top 100 Eel Restaurants in Japan" list.The interior is intimate and full of old-world charm, with limited seating that makes reservations highly recommended.Here, you can savor not only expertly crafted unagi, but also the spirit of Edo-era craftsmanship and culinary culture.