Totally amazing eels restaurant! I love here but only oshinko is always terrible.

Established in the first year of Bunkyū (1861年). 坂平, an eel restaurant with more than 160 years of history. Apparently, it is now in its sixth generation. There are 3 tables and 2 low tables in a raised seating area. The eel is Japanese-grown. They apparently use Akitakomachi rice sourced directly from a partner farmer in Shizukuishi, Iwate Prefecture. 🟩 Unaju Toku (2,800円, tax included) The prices are kept low, so the eel does not look particularly thick, but it is still a fine unaju. If I had to suggest something, the less-sweet sauce is quite salty, so I thought it would be better with slightly less sauce. 🟩 Oshinko This comes with the set. Refreshing homemade oshinko. Little touches like this are lovely! 🟩 Kimosui (100円, tax included) It is 100円 when added to unaju. Ordered on its own, it is 200円. A piece of yuzu peel gives off a lovely aroma. The interior is quiet. Both the senior proprietress and her son provide very gentle service, making it extremely comfortable. A fine restaurant whose efforts to maintain affordable prices for ordinary people, while remaining family-run for over a century, deserve respect.

+3

The flavor is fairly strong, perhaps Edo-style, slightly sweet with a clean finish. I had Unaju Toku + Kimosui. The eel flesh is not thick, but it is tender and very delicious. Flavor like this at this price really makes it a friend to ordinary people!

A restaurant reputed to have the lowest prices in the area. On Sunday, about 10 people were lined up 10 minutes before opening. After we entered and ordered, the unaju was served in about 15 minutes. Unaju Toku with a large serving of rice and kimosui cost ¥3000; considering the taste and quantity, I think the satisfaction level is very high. It is a long-established restaurant, but the staff were also very pleasant, making it comfortable. When I left after 12, about 15 people were lined up.

I visited at lunchtime on Saturday. I set off a little late, so about 15 people were already lined up when I arrived (despite the midsummer heat). I waited about １ hour before entering. The interior, which conveys a long history, has ２ raised seating spaces and ３ tables. I ordered Unaju Toku (without kimosui), and it arrived without too much of a wait. The toasted aroma of the grilled skin came through, the excess fat had rendered out of the flesh, and the sauce was light—a delicious unaju even in hot weather ✨️ Above all, the kind service from the proprietress and her son? made me forget the hardship of waiting ☺