A famous eel restaurant with a history dating back to 1956 when it was the former Kobe Shimbun Kaikan and Shujimi-gai. The eel used is 100% from Hamamatsu, Shizuoka Prefecture. Veteran chefs open the eel every day and carefully grill it over binchotan charcoal after steaming it slowly. The meat is soft and fluffy, and the surface is crispy and fragrant, giving it an exquisite flavor. The light sauce is popular among women. It is also popular as a souvenir.
Request from Marutaka
Please use alcohol sanitizer when entering the restaurant.
Please wait in line in order when the seats are full.
Please be careful not to speak loudly when you are not eating or drinking.
To reduce the risk of infection, please keep your visit as short as possible.
Please pay the bill for each group.
We are operating with a small number of staff, so please understand that you may have to wait for a while.

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