Unagi (Eels)

Tsu is famous in the Kansai area especially for its eels. It is said that there were a dozen eel restaurants already in the early Showa period (1920s). The method of processing the eel for cooking differs between the Kanto area (Eastern Japan) and the Kansai area (Western Japan). In Kanto, the eel is split from the back, cooked over charcoal, broiled, dipped in thick soy sauce, and cooked over charcoal again. It is served over hot rice in a bowl or a square container. In Kansai, the eel is split from the stomach, dipped in thick soy sauce, and immediately cooked over charcoal. It is served in a bowl or a square container sandwiched at the top and bottom by hot rice.

Click on the red buttons.

The Association of Eel Restaurants（in alphabetical order）

Daikantei-Shiten

2-472, Sakaemachi, Tsu City　Tel: 059-225-3445

Daikantei-Nishiguchi-Shiten

117, Otanicho, Tsu City　Tel: 059-228-2598

Fujiya

128, Shin-Higashimachi, Tsu City　Tel: 059-226-2535

Hashiya

4-10, Daimon, Tsu City　Tel: 059-228-4925

Isetsu

4-38-12, Takajaya, Tsu City　Tel: 059-234-5261

Okada

50-9, Kanoh, Tsu City　Tel: 059-224-6580

Ryoguchiya

6-26, Iwata, Tsu City　Tel: 059-228-3240

Shintamatei

5-1, Marunouchi-Yoseicho, Tsu City　Tel: 059-224-0008

Shintamatei-Demaebu

3-26, Chuo, Tsu City　Tel: 059-228-3226

Unakin

1610-2, Fujikata, Tsu City　Tel: 059-226-0833