Sumibiyaki Unagi Uotora

Indulge yourself on a diverse menu that includes fine quality eel grilled over high-grade oak coals, served as donburi or hitsumabushi

Since its founding in 1930, Sumibiyaki Unagi Uotora has served up excellent unagi (eel) dishes dressed with the same secret sauce made from a recipe p read moreassed down through the decades. The sauce is distinguished by its sweetness and its rich thickness characteristic of the Chubu region. Unagi grilled over binchotan (a high grade oak charcoal) comes out crisp yet juicy. Cooking catches only from Mikawa or Kyushu, this is a great chance to enjoy carefully selected, fine quality unagi with fat content and skin texture that changes depending on the season. Winter is definitely the best time if you are looking to try fatty unagi. The drink menu in full of options as well, like Ebisu beer or Daruma Masamune sake, that both go great with unagi. Barrier-free seating is available on the first floor, and on the second floor is a tatami room capable of accommodating very large parties. The lively space also has private rooms that are great for various occasions. learn more from chef