🍜 Eel · Japanese Cuisine Uomoto

Founded in the late Edo period to the early Meiji period (approximately 1853–1868), this long-established restaurant has a rich history. Originally located in the Kobe area along the Koshu Highway, it has undergone several relocations and is now situated in a residential street slightly away from the main road. Although it is close to Fuchu Station, its geographical location is excellent, featuring a Japanese garden that adds to its charm. In this secluded restaurant, the experienced head chef, who has worked in renowned hotels, offers the most authentic Japanese cuisine. The signature dish, "Unaju," uses only carefully selected eel from Aichi Prefecture, known for its tender flesh. Sprinkled with aromatic dried sansho pepper, it enhances the deliciousness of the eel. The Unaju is available in "Unaju (Jo)," "Unaju (Nami)," as well as a limited "Tokujou Unaju," and there is also a set menu (reservation required) that includes five dishes such as sashimi, simmered dishes, and Unaju.

A long-established Japanese restaurant that has been operating since the late Edo period to the early Meiji period. It features a Japanese garden landscape, creating a space full of charm. The signature dish is unaju, made with high-quality eel sourced from Aichi Prefecture.