29 Haibara Shimoidani, Uda, Nara, Japan

¥¥ ・ Unagi / Freshwater Eel

MICHELIN Guide's Point Of View

Bib Gourmand: good quality, good value cooking

There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it.

Facilities & Services

• Air conditioning
• Car park
• Cash only

Reservation number

tel:+81 745-82-0564