Our commitment to carefully baking from scratch
We grill our meat because we want to capture that "moment" when the fat sizzles on the charcoal and the aroma wafts up.
Premium eel from Mikawa Isshiki.
The art of charcoal grilling has been passed down for over 50 years.
Rapid freezing preserves the freshly baked taste.
Enjoy the aroma and steam of a renowned restaurant in the comfort of your own home.
Grilled eel (with secret sauce and sansho pepper)
Hitsumabushi set (with condiments and broth)
Grilled without sauce (with wasabi and soy sauce)
What Unagin values
The aroma of charcoal, the savory char, the deliciousness of the fat—in one bite
We are committed to a baking method that allows you to experience the deliciousness of freshly made food.
The delicious flavor of Mikawa Isshiki
These live eels are fresh and firm, just after being caught. Careful handling ensures that even after thawing, they retain their delicious flavor, with steam gently rising from them.
Cherishing the sound and aroma of charcoal fire
Flip it over the moment the fat renders and it pops. The skin is crispy, the flesh is tender, and the aroma fills your nose.
Enjoy the taste of a famous restaurant at home.
The moment you open the bag, you're greeted with the aroma of charcoal. After 8 minutes in a hot water bath, the glossy finish returns, and when you pick it up with chopsticks, it crumbles delicately.
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Customer Feedback
EI
Just heating it in a hot water bath released the aroma of charcoal grilling, and it tasted just like the food from the restaurant.
WG
The broth of the hitsumabushi is highly aromatic, allowing you to enjoy it in three different ways.
IM
The fat from the grilled fish was sweet, and it was absolutely delicious with wasabi and soy sauce.
" The aroma of charcoal grilling whets the appetite; a new taste of Nagoya. "
From a local gourmet magazine
“The aroma of charcoal grilling awakens the appetite for a new taste of Nagoya, crafted with true Japanese mastery.”
