<蒸し入れ>

捌いたうなぎをまず蒸し入れ。
絶妙にうなぎの脂が抜けあっさりと。
皮も身も柔らかくなり、ホロリっとした 仕上がりになります。

<焼き>

高温の備長炭で一気にバキっと焼き上げます。
一度焼きの後、タレを潜らせて一呼吸。
これによりタレがうなぎに染みわたります。
二度焼きは短時間で火は強めに。
職人技で仕上げるギリギリを攻めた焼きが 当店の特徴です。

秘伝のタレ

昔ながらの製法で作られた醤油とみりん、 うなぎのうまみを加え長時間じっくり煮込みます。
醤油勝ちで甘さを控えたタレがうなぎ本来の味を 引き立たせると自負しております。

<Steaming>
Once prepared, the eel is first steamed.
This perfectly removes excess fat, giving it a light flavor.
Both the skin and the meat become tender, creating a soft, melt-in-your-mouth texture.

<Grilling>
We quickly sear it over high-heat Binchō charcoal for a crisp finish.
After the first grill, it is briefly dipped into our sauce to let it rest.
This allows the sauce to deeply penetrate the eel.
The second grill is done over high heat for a short time.
Our signature is this intense grilling pushed to the perfect limit by artisan techniques.

Secret Sauce
We slowly simmer our sauce for a long time using traditionally brewed soy sauce and mirin, enriched with the umami of eel.
We are proud that our soy-forward, moderately sweet sauce brings out the natural and authentic flavor of the eel.

当店は長年こだわりをもって養鰻を続けている 宮崎の中村養鰻場を中心に、厳選した活鰻を仕入れています。

航空便で届くうなぎは、届いてすぐに当店の井戸水を使った生簀の中へ。

飯山のきれいな井戸水の中で、長旅で疲れたうなぎ達は元気に泳ぎ始めます。

We carefully select and purchase live eel primarily from Nakamura Eel Farm in Miyazaki, which has been dedicated to eel farming with passion for many years.

The eels arrive by air and are immediately placed into our live well filled with our own well water.

In the clean well water of Iiyama, the eels, exhausted from their long journey, begin to swim energetically once again.

当店では、長野県の中でもなかなか手に入らない幻の「木島平米」を、農家さんから直接仕入れています。

豪雪地帯として知られる木島平村(きじまだいらむら)は、全国的にも貴重な「樹齢３００年を超えるブナの原生林」から流れ出す馬曲川の扇状地に開けた村です。

水が非常に美味しく、また夏場の日照時間が長く昼夜の温度差が大きいという全国にもまれな自然条件が、稲の登熱を高めて美味しいお米を育みます。

At our restaurant, we purchase the rare "Kijimadaira Rice," which is hard to find even within Nagano Prefecture, directly from farmers.

Known as an area of heavy snowfall, Kijimadaira Village is located on an alluvial fan formed by the Magari River, which flows from a "virgin beech forest over 300 years old"—a precious natural resource nationwide.

The exceptionally delicious water, along with rare natural conditions such as long daylight hours in summer and a significant temperature difference between day and night, enhance the ripening of the rice and produce truly delicious grains.

うなぎには何といってもおいしいお漬物が不可欠です。先代からの味を長女の私が母から受け継ぎ、心を込めて漬けております。

野沢菜、白菜、キュウリ、たくわんなど、 お漬物の移り変わりで季節を感じて頂ければ幸いです。

Delicious pickles are absolutely essential to accompany eel. As the eldest daughter, I have inherited the traditional flavor from my mother and the previous generation, and I pickle them wholeheartedly.

We hope you can feel the changing seasons through our variety of pickles, such as Nozawana, Chinese cabbage, cucumber, and pickled daikon radish (takuan).