Established in 1912, this atmospheric Japanese restaurant has been family-owned for four generations. Specializing in eel kaiseki courses, grilled eel without sauce (shirayaki), glazed grilled eel (kabayaki), tofu, and yuba (tofu skin), their signature dish “Hitsumabushi Matsu” features premium eel from Shizuoka’s Lake Hamana, grilled directly over charcoal without steaming. They take pride in using carefully selected ingredients, including rice from Nanto.