Binchotan-Grilled Specialties Crafted with Skilled Technique

Sumibiyaki Unagi Uotora

Tabiiro’s picks: signature dishes

"Aka-Shiro Mabushi" for an indulgent tasting experience

A Two-Flavor "Aka-Shiro Mabushi" for Double the Taste

This indulgent dish offers both "Aka (Kabayaki)," fragrantly grilled with a secret sauce, and "Shiro (Shiroyaki)," which highlights the eel's natural umami with salt or wasabi soy sauce, all in a single serving that can also be prepared as "Hitsumabushi." Grilling over direct heat seals in the flavor of the eel, giving the kabayaki a rich finish and the shiroyaki a crisp surface. The meal begins as an eel rice bowl, followed by variations such as adding an egg yolk to the center or pairing the eel with miso. To finish, kombu and wasabi are added before pouring in Gifu hojicha served in an iron teapot to create ochazuke. The contrasting flavors of the two preparations and the variety of serving styles make this a richly varied and good-value dish.

Restaurant highlights

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  Cold water drawn from a well dug in 1931

  Well Water and Secret Sauce Behind a Traditional Flavor

  The eel is kept for two days in cold water drawn from a well dug in 1931, with movement kept to a minimum to enhance its fat content. The condition of the sauce is checked daily to preserve the traditional flavor passed down over generations. Careful attention also extends to selecting rice that pairs well with the eel, reflecting an uncompromising approach to flavor.

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  Blissful flavor grilled over binchotan charcoal

  Distinctive Flavor from Carefully Controlled Direct-Fire Cooking

  The third-generation owner, deeply devoted to eel, places particular emphasis on direct grilling over binchotan charcoal. Intense heat seals in the eel's natural umami while creating crisp, fragrant skin and a juicy, tender interior. The distinctive aroma of charcoal adds further depth to the flavor, which is at its finest when served hot. Each dish reflects the owner's long-standing dedication to eel.

Interior

A private room on the second floor with a distinctly Japanese atmosphere

"Sumibiyaki Unagi Uotora" blends gracefully into the historic streetscape. Inside, a clean, refined Japanese interior evokes the atmosphere of a traditional castle town. Lush natural scenery through the windows and understated furnishings create a serene setting, while the aroma of charcoal adds a distinctive touch to the wait for eel prepared with renowned local water. The elegant atmosphere provides a spacious, restful setting for a leisurely meal.

From the Tabiiro Editorial Team

Alongside kabayaki (glazed and grilled eel), the shiroyaki (plain-grilled eel) is a standout dish, grilled until crisp and fragrant while retaining a rich yet light character. The charcoal aroma is matched by the precise Kansai-style grilling, while the eel has a pleasantly firm bite, perhaps influenced by the local spring water, before becoming soft and delicate in the mouth. The clean, understated exterior also leaves a strong impression, blending naturally into the historic streetscape of the former castle town.