The Kanto-style back-opening eel is grilled on the ground with Kansai-style Bincho charcoal, and the surface is crispy and savory, and the contents are fluffy and juicy. In addition to rice bowls, there are various eel dishes, such as hitsumabushi, where you can enjoy three flavors, an eel teishoku set with umaki and nuisance, and “shirayaki,” which can be enjoyed with wasabi or sea urchin soy sauce. We offer exceptionally delicious eels at reasonable prices in a cozy space with jazz playing and seasonal hardships.