The Kansai style of grilling eel as it is is important to procure good quality eel first," he says, carefully selecting fatty, thick, and large-sized eels from Mikawa-Ichishiki in Aichi Prefecture. The charcoal fire, which is difficult to control, is used to grill the eel to an optimal level of heat for a crispy, aromatic flavor. The hard rice and sweet sauce made from Yamagata Prefecture's Sasanishiki rice, selected to match the eel, are a perfect match, and the aroma is appetizing and perfect for the hot season.

The Uni-jyu (eel and sea urchin) and Uni-yakuro-jyu (eel and salmon roe), which are lavishly topped with sea urchin and salmon roe, are even more invigorating, and many foreigners visit the restaurant for these dishes. The restaurant also offers counter seating perfect for solo diners and private rooms hidden in the back of the building, making it a perfect place for a variety of occasions.