Unamasa in Hamamatsu

🕗 opening times

comments 5

• 

  眞河祐太

  :: 07 July 2024 14:37:03

  The price is a little high, but the taste is good. In addition, since the eel is topped with pickles made from seasonal vegetables, it has a high added value and is colorful and visually appealing.

• 

  500 morizo

  :: 27 May 2024 14:29:18

  I used it for lunch with work colleagues. This is a restaurant in Hamamatsu City where you can eat Kyosui eel in a Kansai style. Today I ordered “Kami Unajyu”! 5,900 yen (tax included) with appetizer and soup He showed me the eel on a tray before it was grilled. Of course, the eel is delicious, but you can also feel the owner's commitment to other ingredients such as sansho and wasabi. There seem to be a lot of tourists here as there are many cars with non-prefectural license plates. If the timing is right, you can do without a reservation, but we generally recommend making a reservation at least one day in advance.

• 

  デンハウス

  :: 27 March 2024 22:08:46

  I visited this restaurant four years ago, and when it comes to eel, I think of Lake Hamana, so I went to Haruka to eat it. The restaurant was very clean and had the appearance of an eel restaurant.I was nervous as it was my first time to eat at an eel specialty restaurant, but the owner was very refreshing and spoke to me kindly, so I was seated at ease. did it. When I placed my order, I was surprised to see the eel that was about to be cut before it was grilled. The restaurant seems to take great care in making sure you can enjoy the delicious eel, checking to see if it's done well and if there's anything you don't like. I can't remember exactly which eel dish I ordered, but I think it was around 6,000 yen. Looking at the customer service and the food, I felt that this is a restaurant where the work is done with great care.

• 

  Neko. nyan

  :: 24 January 2024 05:25:58

  We are a Kyomizu eel specialty store and are particular about Kyomizu eel. I think it's better to first understand what kind of eel is Kyosui eel before going there. Otherwise, you'll just think it's small, thin, or cost-effective. If you are concerned about cost performance, I think it would be better to go elsewhere and eat soft eel from China or the Mikawa route with a strong farmed eel smell. They were courteous from the reservation process. The eel is also cooked raw without having to be grilled. Of course, there is no odor or taste. This eel is typical of Kyosui. However, from here on it's a matter of preference. The fat was too clean, making it a high quality eel, but the skin was hard and not suitable for grilling, so I guess it was overcooked. It split neatly in half lengthwise. It felt like mirinboshi or dried fish. Also, it doesn't have the aroma of charcoal grilling. That's what it feels like. However, out of all the Kyosui I've eaten so far, it was good in that even though it had some steaming in it, it felt close to grilled. From what I've heard from the owner, I get the impression that he's very serious and has his own thoughts and feelings about Kyosui Unagi. Kyosui Ai was a wonderful person. So it might be good for people who like Kyosui eel. Of course, the staff at the store were also very helpful. It was soup, not liver soup т_т Other than that, the sauce is a matter of personal preference.

• 

  shuki “66shuki”

  :: 02 March 2023 18:09:39

  [Check Point] ■A restaurant where you can enjoy farmed Kyosui eel, known as the phantom eel. ■Reservations are recommended as there are times when you won't be able to enter without a reservation. At Unamasa, you can enjoy high-quality Kyosui eel, which is said to be the phantom eel, made with careful craftsmanship. The exterior is a white detached house facing the main street with a signboard with the store's name on it. As you enter the entrance, the inside of the restaurant has beautiful wallpaper and a sense of cleanliness, and there is a spacious space with 15 seats at tables and tatami rooms. Founded in 1978, the business is currently being run by the second generation, his brother and his mother. The owner, Mr. Ito, is polite and nods to me many times from inside the kitchen, giving you a glimpse of his good nature. The customer service is polite and comfortable. The Oigawa Kyousui eel used here is a ``phantom eel'' that has been thoroughly researched and cultivated to ensure its original taste and quality, and there is a limit to the number of eels that can be raised, making it a ``phantom eel'' that can only be tasted at about 40 specialty stores nationwide. It is said. It contains 5 times more DHA and 3 times more EPA than usual, which are said to be good for the brain and blood vessels. The specialty here is that the meat is steamed to suit the quality of the meat, which changes depending on the season and growing period. By doing so, the flavor is brought out even more. The menu we received is as follows. ■Kyo Mizukami Unaju 4950 yen The most popular menu item that uses one Kyosui eel. Here you can see the eel being prepared and grilled every morning. We arrived after about 20 minutes of waiting. When you take a bite, the eel is springy and firm, but because it is steamed a little before being grilled, it has just the right amount of softness and a lot of flavor. At other restaurants, you'll enjoy the difference in fat, sauce, and texture, but you can really feel the deliciousness and flavor of the eel. The sauce is not too sweet, and the deliciousness of the soy sauce goes well with the eel. Although the heat source is electric rather than charcoal, it is delicious. The rice is Koshihikari from Niigata. The wasabi is made from Aritogi wood, and the pickled rice bran is also made in-house, and there are many types, and they are very particular about it, which is good. It's a nice shop where you can clearly see that the work is done with care. ■Eel stew Two dishes with eel garnish. The liver and meat of the eel are rich in flavor and pair well with citrus fruits. ■Pumped yuba, pumpkin sauce The moist, sweet and rich pumpkin sauce pairs well with the moist and creamy texture of the yuba. ■Stacked grilled tails 900 yen Half wasabi, half yuzu. It's grilled crispy and fragrant, and when you bite into it, the juicy fat flows into your mouth. This is delicious. The scent of wasabi and yuzu goes well together. The eel has just the right amount of softness and is perfectly cooked so it's never too burnt, allowing the flavor of the eel to really come through. The Kyomizu eel grilled by the owner, who works diligently and carefully, is a must-see! ◆I would appreciate it if you could save it as a reference◆ _________________ instagram: 66shuki Twitter: 66shuki TikTok : 66shuki _________________