Skilled Craftsmanship at an Eel Specialty Restaurant

Unagi no Kokoro Miwa

Tabiiro’s picks: signature dishes

Signature hitsumabushi finished with "secret sauce"

The Chef's Dedication Behind "Kokoro's Specialty Hitsumabushi"

"Kokoro's Specialty Hitsumabushi" is made generously with live eel. The fresh eel is chilled on ice to firm the flesh, then split by hand by the chef. To bring out the full flavor of the fresh eel, it is slowly grilled over high-heat binchotan charcoal, producing a fragrant surface and a plump, tender interior. The eel is repeatedly coated with a secret sweet-and-savory sauce as it grills, allowing the charcoal aroma and richness of the sauce to enhance its flavor. The first serving is eaten simply with rice, the second with condiments, and the third with dashi poured over it ochazuke-style.

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  A Focus on Freshness with Live Eel

  Fresh live eel is taken directly from the tank just before preparation. Keeping the eel alive until shortly before cooking preserves its freshness while bringing out the firm texture and natural savor of the flesh. The plump texture and rich flavor unique to fresh live eel further enhance the appeal of "Kokoro's Specialty Hitsumabushi."

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  Binchotan Charcoal for Eel with a Fragrant Exterior and Tender Interior

  Slow grilling over high-heat binchotan charcoal leaves the eel skin crisp and fragrant while rendering excess fat and sealing in the flesh's flavor and moisture. The "secret sauce," preserved since the restaurant was founded, clings to the eel and pairs well with the aroma imparted by the charcoal. The result is a distinctive flavor created by the chef's technique and the heat of binchotan charcoal.

Popular pairings

Luxurious "Umaki" with aromatic eel wrapped in fluffy egg

"Umaki"

"Umaki" is grilled to order, giving it a freshly cooked, plump texture and piping-hot appeal. Fragrant grilled eel with its rich savory flavor pairs beautifully with a soft, fluffy, sweet dashimaki omelet, allowing the qualities of both ingredients to come through. The mellow sweetness of the egg and the richness of the eel spread across the palate, making this dish popular both as an accompaniment to drinks and as part of a meal, with a special flavor that reflects the attention given to its preparation.

Interior

Table seating for a relaxed meal

Zashiki seating with room to stretch out and relax

Counter seating ideal for solo diners

The Japanese-style interior includes counter seating for relaxed meals, table seating in a calm setting, and tatami seating suited to gatherings with family or friends. The counter works well for solo dining, while the tatami area accommodates celebrations and other special occasions, making the space suitable for a range of dining situations.

From the Tabiiro Editorial Team

Locally, the restaurant is known for satisfying food in terms of flavor, portion size, and price. Its impressive hitsumabushi is suited not only to celebrations but also to times when a more indulgent meal feels in order. Along with the food, the staff's attentive and friendly service leaves a lasting impression and makes the restaurant one worth returning to.