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[Bincho] is an old-established restaurant specializing in hitsumabushi (chopped grilled eel on rice) with 5 branches in Nagoya. They have opened the second Ginza branch in Tokyo. On the 11th floor of Mitsukoshi Ginza, enjoy authentic [hitsumabushi] from Nagoya. [Bincho]'s [eel] is grilled without steaming at all to bring out its aroma, then finished with a sauce made with the unique Tamari (aged) soy sauce. The crisp skin and fuffy meat with fragrance go well with seasonings, such as leak and wasabi. Do not miss the flawless hitsumabushi.

This restaurant uses [high-quality domestic farm raised eels] that supposedly have almost the same quality with wild eels. Carefully-boiled eels make a great harmony with their special sweetness-reduced sauce made only of shoyu (soy sauce) and sweet sake, whose recipe has been preserved since its establishment. That's their [Kabayaki (boiled eel basted with special sauce)] which anybody from kids to elderlies love. They serve a wide variety of other menus, too, including nibbles using in-season ingredients and sashimi using fresh fish directly from Tsukiji. You can also enjoy dry sakes (Japanese alcohol) and wines they purchase all the way from Spain. Inside of the restaurant is a mixture of Japan and the West. You can see the night view of the Marunouchi area through windows. They also have private rooms with horigotatsu (sunken kotatsu table), so this long-lasting unagi (eel) restaurant is very open to business entertainment or meeting, and families with kids.

Eels are delivered directly from Kagoshima. The restaurant is very particular about purchasing live eels and their size and will not serve eels that do not meet its standards. The standard menu item is Unaju (grilled eel on rice) using 1 eel, in which you will enjoy the anticipation until opening the cover, the pleasure at the moment of opening it, and the full flavor of the eel that overflows with each bite. If you want more eels, try Unaju Kiwami using 2 eels. The rice uses the "Emi no Kizuna" brand, which has larger grains and less stickiness, and the house-made sauce is well soaked into the rice. The restaurant has only 8 counter seats, so it may be good to use it with a few people. Drinking a little while waiting for the eel to be grilled is also recommended.

Unagi no Naruse Fukuoka Fukutsu Branch is located 30 seconds from Fukuma Beach. The recommendation is "Unajuu", which comes in three types: "Ume" (half an eel), "Take" (three-quarters of an eel), and "Matsu" (a whole eel).  The tender and fluffy eel and rich-tasting sauce cover the white rice beautifully. If you want to enjoy eel with alcohol, "Kabayaki (glaze-grilled eel)" is the best choice. Its portion size and savory smell attract everyone. The restaurant is filled with a traditional Japanese atmosphere, and the staff in samue (monk's working clothes) welcomes you with cheerful smiles. In addition to counter seats, it is equipped with table seats and sunken kotatsu seats. Not only is it perfect for one person, but also for friends and banquets. It will be a special place for those seeking delicious eel.

Unagi no Naruse Kawagoe Branch is a restaurant where you can enjoy the finest eel at a reasonable price. The restaurant's signature dish, "Unajuu (rice topped with eel)," uses the freshest Japanese eel and has a flavor that you will never forget once you try it. The "Unajuu Matsu" is especially impressive for its large eel, overflows the bowl, and high-cost performance. The thick, juicy flesh is so plump and deliciously savory that when you put it in your mouth, you cannot help but be impressed by its texture and flavor. The restaurant also serves various side dishes that match alcoholic beverages, and the refreshing "Una Pon" is highly recommended. The restaurant is a calm yet sophisticated and fashionable space that can be used day or night. Come and visit for special occasions as well as for everyday moments.

After getting special cookware and doing a lot of research, we produced a 15cm-tall mixed vegetable and seafood tempura. This food is only capable of being made with all the necessary calculations with the chef's intuition, honed after many years. Every day, early in the morning, seafood selected by the boss is delivered from the Port of Numazu that is just seconds away. On busy days, 150 to 200 kilograms of seafood are obtained. The selection shows up on the lunch menu, so check out what there is and try what suits your taste! We want our customers to go home full and satisfied. As we have an open kitchen, we're able to pay special attention to all of our customers as we prepare their food. If you want to have your fill of the restaurant's unique dishes using fresh seasonal fish, we recommend the "banquet courses" (which require reservations three or more days in advance). We have various courses that include dishes like sashimi, tempura, grilled fish, and cooked fish. We'll be happy to provide details accor

This meal is made with an arrangement of at least two slices each of various kinds of fish. Customers are surprised at the gorgeousness of this dish. There are about 14 kinds of fish in this dish and delicacies made of fish set in the middle. This dish is reputed for entertaining guests who enjoy drinking. Freshness and seasonality of ingredients is important to us. We only use fresh fish unloaded at the Tsukiji market daily. We also use seasonal, tasty vegetables. In early summer, we prepare dishes using mizunasu (eggplant). We tailor our way of serving our meals to each customer, depending on their likes. Our restaurant is in Shimbashi and many customers stop by after work. The tables on the second floor and the counter on the third floor, are especially popular with businessmen who gather in groups of two or three to eat and drink.

USHIGORO S., where all seats are in private rooms, can be used for various occasions. Their skillful grillers with rich experience grill the finest rare beef cuts sent from Tamura Farm and Omi Beef sent from Okazaki Farm. Starting with the Shinjuku Branch's limited course, fully enjoy fabulous black Japanese beef that has been carefully selected from the best farms and pedigrees. They also offer world famous Japanese alcohol that can be enjoyed together with their ultimate Japanese BBQ.

At Wadaridori, you can enjoy exquisite dishes made with premium chicken, especially Kyo Aka Jidori (local brand chicken). Kyo-Aka Jidori chicken prides itself on its fine and chewy texture. The restaurant only uses fresh chickens slaughtered in the morning, allowing you to enjoy not only their charcoal-grilled skewers but also sashimi (raw fish)-style dishes such as "Chicken Breast Stripes Yukhoe" and "Seared Chicken Thigh." The menu includes various chicken hot pots, including the "Jidori Sukiyaki Hot Pot" with plenty of egg yolk. You'll be amazed by the flavor of the chicken itself, as well as by the deliciousness of the vegetables that soak up the rich flavor of the meat. They also offer a selection of wines that go well with yakitori, making it a popular choice for gatherings such as girls' nights out. Whether you're dining alone or hosting a banquet, why not spend some relaxing time enjoying delicious chicken dishes and drinks?