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Okayama
"Marukatsu" is an eel and sushi restaurant founded in 1974. Domestically caught eels from Kagoshima and Miyazaki are slowly grilled in a secret sauce that has been added to since the restaurant first opened. Eels caught from autumn to winter are characterized by thicker flesh and skin, which enhances their flavor. Eels are also believed to help prevent colds and restore physical strength. As part of their social contribution efforts, the restaurant is running a campaign to support pregnant women and new mothers. Discounts are offered on unaju (grilled eel over rice in a lacquered box) and unadon (grilled eel over rice in a bowl). The carefully prepared soup stock and house-pickled eel reflect close attention to flavor, while a consistent focus on taste and hospitality shapes a dining experience that encourages return visits to Marukatsu.
Although eel is known as a luxury ingredient, it was a dish loved by common people during the Edo period. Even now, in areas famous for eel and in downtown areas, there are restaurants where you can casually stop by and enjoy eel such as umaki, uzaku, and shirayaki, allowing you to experience the food culture that has been alive since ancient times. There are also restaurants that specialize in ``unagi skewers,'' in which each part of the eel is skewered and grilled. It tastes like yakitori and can be enjoyed as an inexpensive accompaniment to alcohol.
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まるかつ
"Marukatsu" is an eel and sushi restaurant founded in 1974. Domestically caught eels from Kagoshima and Miyazaki are slowly grilled in a secret sauce that has been added to since the restaurant first opened. Eels caught from autumn to winter are characterized by thicker flesh and skin, which enhances their flavor. Eels are also believed to help prevent colds and restore physical strength. As part of their social contribution efforts, the restaurant is running a campaign to support pregnant women and new mothers. Discounts are offered on unaju (grilled eel over rice in a lacquered box) and unadon (grilled eel over rice in a bowl). The carefully prepared soup stock and house-pickled eel reflect close attention to flavor, while a consistent focus on taste and hospitality shapes a dining experience that encourages return visits to Marukatsu.
