It was advertised as [an eel shop where you can eat at affordable prices], so I went with a reservation. It's a clean shop with chair seats, tatami seats, and counter seats, accommodating a variety of customers. I was gradually overcoming my dislike of eel, so I asked for it grilled more strongly, but was told "it's originally grilled strongly." My husband, who loves eel, said it was grilled just right, but next time I'd like to ask for it even stronger. The recommended "shiroyaki skewer" also had a fluffy texture and was very delicious. There was a dashi pot at the counter, and I poured it over the jubako myself and had it at the end "hitsumabushi style." The light dashi didn't interfere with the eel's flavor, which was good. The staff were cheerful, bright, and polite, making it a reassuring shop. However, it was a shame there were few small side dishes to fill the time while waiting for the eel to be grilled. I wanted to eat something more.

+3

First visit. The Fushiko branch near my home closed, so I came here. I enjoyed the "Take" (upper) grade, which was plump and thick. The "Tokujo" (extra special) seemed fattier, but the acquaintance who ate it said the "Jo" (upper) was better 💦 After finishing the meal, I learned you can make ochazuke yourself, which was a little disappointing. I had just the dashi anyway, but the dashi flavor felt a bit lacking. The clear soup isn't a kimosui (eel liver soup), but considering the price it's understandable. With both eel and rice being expensive these days, I think it's good if you can eat eel for the 2000-yen range with the regular or upper grade.

+1

When I heard it was a franchise shop, I wasn't expecting much, but the cooking was done properly and it was delicious. I want to go again.

I had the unaju (Take) with a large portion of rice. It's become synonymous with this place for eating eel casually, hasn't it? I think it's a friend of the common people.

Reasonably priced unaju Naruse, which is gradually increasing its shops in Sapporo too, is a chain that offers unaju at reasonable prices. Inside there are table seats as well as a raised tatami area and counter seats, so it's easy to use even alone. The menu is just unaju, with three grades—Matsu, Take, and Ume—depending on the amount of eel. It doesn't take long to be served, so I think they use eel that has been prepared to some extent. A lightly flavored, smooth sauce is served, along with green onion and wasabi as condiments.