Celebrate Summer Doyo with Kitahakushika's Special Offer
This summer, Unagi Kitahakushika is thrilled to announce a limited-time campaign during the two days of Summer Doyo, focusing on eel dishes beyond the traditional kabayaki. Entitled 'Ushi no Ma' (literally 'the time of the Ox'), the event invites patrons to enjoy their meals between July 20 and 30, 2025, and allows each diner to take home a complimentary eel tsukudani. This offer is available to anyone dining in during the specified period.
Details of the Campaign
- - Duration: July 20 (Sunday) to July 30 (Wednesday), 2025
- - Offer: Each customer can take home 100g of eel tsukudani. The usual price for this exquisite dish is ¥2,160 (including tax).
The eel tsukudani from Kitahakushika stands out as a special item, crafted with the utmost care typical of a dedicated eel restaurant. The dish features pieces of grilled eel, meticulously seasoned with top-quality sansho pepper, soy sauce made from whole soybeans, mirin, and junmai sake. Whether enjoyed as a standalone delicacy, a side with rice, or in a warm bowl of tea over rice (ochazuke), it promises to elevate your dining experience.
Beyond Kabayaki: A Culinary Adventure
Unagi Kitahakushika strives to provide diners with a variety of eel dishes that go beyond the customary kabayaki. Last year, they showcased 'shirayaki,' a preparation that highlights the innate essence of eel, prepared without additional seasonings, allowing the natural flavors to shine through.
In this year’s 'Ushi no Ma', diners can look forward to an exploration of eel through different culinary interpretations. The restaurant wishes to emphasize that eel can be enjoyed not just on Doyo days but all year round.
A Commitment to Quality
Opened in April 2024, Kitahakushika specializes in a traditional method of cooking eel known as 'jiyaki', where the eel is cooked directly over flames rather than being steamed. This technique concentrates the flavors and ensures a succulent texture. The chefs, trained by artisans from renowned eel establishments in Kitakyushu, utilize their expertise to achieve perfectly caramelized skin and a tender yet firm bite.
Celebrating its first anniversary this April, Unagi Kitahakushika proudly introduces a new brand of eel called 'Deshiko', which originated from the rich natural resources and traditions of Lake Hamana. This marks the first time the brand is offered in Tokyo, reinforcing Kitahakushika's reputation as a purveyor of quality eel.
Visiting Unagi Kitahakushika
For those interested in trying delectable eel dishes, here are a few details about Unagi Kitahakushika:
- - Business Hours: 11:00 AM - 9:00 PM (Last Order at 8:00 PM)
- - Closed: Open year-round, except for New Year’s holidays.
- - Location: 1F, Gohinsha Tokyo Nagatacho Building, 1-11-28 Nagatacho, Chiyoda-ku, Tokyo.
- - Contact: 03-6206-7476
- - Access: Just steps away from Exit 3 of Nagatacho Station.
Whether you are a local or a visitor, don’t miss this chance to celebrate summer with Korean eel at Unagi Kitahakushika. Please note that the eel tsukudani campaign will conclude once the available stock runs out, so plan your visit soon!