The brothers Kanta and Mizuharu Inoue are currently the main operators of the restaurant. Kanta, the elder brother, says, "My father passed away when I was in elementary school, and we took a break from serving eel for about 20 years, but we were able to bring it back the year before last thanks to Corona. ［Mizuharu, who trained at Kikunoi and Sumiyagura, a famous eel restaurant, is in charge of cooking. The traditional Kansai-style grilling method is used to grill the eel over a high-temperature charcoal fire to crispy perfection. Other popular dishes include charcoal Omi beef and Shijimi kamameshi.