[Pontocho Izumoya] is a luxurious combination of Edomae eel and Kyoto kaiseki...
A miniature beckoning sign with the names of actors gives the restaurant a Gion-like atmosphere, and it is located at the back of a building. The owner, Kazuki Yamada, is a professional who has been involved in eel cuisine for over 50 years. He carefully grills thick, satisfying Japanese eel over binchotan charcoal.
``We steam it after you order it, and then grill it, so you'll have to wait about 20 minutes, but it's especially delicious when it's freshly steamed.'' Just as they say, it has a fluffy texture. Every time it disappears from my mouth, a feeling of happiness fills my heart. The evening menu includes plenty of side dishes such as pumpkin croquettes and nappa greens, and take-out items such as eel ball and bento boxes are also popular.
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