Unagi Fujita Shirokanedai Branch

The chef has an unshakable confidence in the quality of the ingredients taken in. With a continuing commitment to the fine details of grilling, a branch of this Hamamatsu eel restaurant has now opened in Tokyo.

The main branch is located in Hamamatsu, and is a well-established eel restaurant. This is the only branch that the 4th-generation owner, Masanori Fuj read moreita, manages directly. The 1st generation was a reseller that sold eel to high-class Japanese restaurants. The 2nd generation managed an eel farm, and that knowledge has been passed on. Starting from the 3rd generation, the 1st to open a restaurant, the business has always maintained a year-round supply of high quality eel mainly from Lake Hamana. When the [ikashikomi] method, which involves putting eels in well water pulled from 115 meters underground for one week and not feeding them to make them discharge the mud from inside their bodies, is carried out on eels, the characteristic off flavors are eliminated. Instead, you get a sense of the quality of the product. The aromatic grilling with Ubamegashi (high-grade ubame oak charcoal) is also a distinctive feature, and the 4th-generation chef takes pride in it, saying [This is Hamamatsu style]. This is a famous restaurant where the way the 4th-generation chef treasures the eels and works carefully is appreciated by many. learn more from chef