Fuji Una's commitment - Unagi, a higher grade of eel that is a continuation of Japanese folklore.

The main stream is a legacy, a drop of creation.
We are an authentic eel restaurant.

Of all the eels on the market.
We purchase especially high quality products with a keen eye for quality,
The skin is crispy and the meat is fluffy.

By the technique of "eel cuisine" handed down from generation to generation in Japan
We provide high quality eel to everyone.

Only about 20% of the eels on the market,
We purchase live eels with bluish bellies.

It's been drained of mud for about a week in cool, natural water.
It has no odor and smells so fresh and fragrant.

The owner himself carefully selects the eels with the utmost care.
It has full flavor and fat on it.

After removing the mud from a live eel
Craftsmanship in handling and skewering.

Skilled craftsmen use special Edo ripping knives,
The pieces are handled quickly and accurately one by one.

Fuji Una's unagi is served Kanto style, "back-breaking".
The outside of the meat is thickened so that it does not fall apart easily,
It will be baked to a good shape.

Grilled in the Hakata style "jiyaki".

The skewered eel is not steamed, but left as it is.
A whole fish is slowly grilled over a high, distant fire.

Eel meat is folded over as it is grilled.
By adding "konashi" (tapping repeatedly),
The skin is crispy and the flesh is fluffy.

A matured sauce that is as good as the fat of the eel.

The sauce is refreshing and sharp,
It enhances the flavor of the eel even more.

The sauce is matured by "adding more and more".
The wine has a rich flavor and rich taste that can only be achieved by aging,
The taste is sharp and crisp.

This is how the "kabayaki" of Fujiuna is completed.

A high-quality, relaxing, and comfortable Japanese space.

Table and kotatsu seating,
Various types of seating are available
We have 30 large and small private and semi-private rooms.

For business entertainment, dinners, anniversaries, birthdays, etc.
It is also popular for celebrations.