#Japan #Nagoya #Sumiyaki Unafuji #Blue Eel #Doyo-Ushi-No-Hi

Sumiyaki Unafuji's Doyo-Ushi-No-Hi Festivities

This July, "Sumiyaki Unafuji," a Michelin-rated eel restaurant operated by Kaburaya Group, is preparing for an incredible feast, expecting around 100,000 visitors across its ten locations. The highlight of the season? The rare and prized "blue eel"!

Anticipation Builds with a Successful Past

Last year, during the two days of Doyo-Ushi-No-Hi (July 24 and August 5), approximately 8,500 guests indulged in the delectable eel dishes at Unafuji. With the recent addition of a new restaurant in Osaka, this year’s projections suggest that even more guests will flock to experience the exceptional taste that Unafuji has to offer.

Rare Blue Eel - A Treasure from the Sea

The blue eel, which only constitutes about 20% of available eels in the market, is celebrated for its unique flavor profile. This seasonal delicacy is sourced from the best fishing regions, ensuring that only the freshest and most delicious specimens make it to the grilling process. At Unafuji, the focus is on quality, employing tradition and skill to create something truly unique.

Craftsmanship and Culinary Techniques

Founded in 1995 in Nagoya, Sumiyaki Unafuji has earned its place among the best eel restaurants in Japan within just 25 years. Alongside its Michelin accolades, including the Bib Gourmand award and recognition in various gastronomic lists, the restaurant also proudly celebrates its 30th anniversary this month.

Some key aspects of Unafuji’s approach include:

• - Unique Sizing: Only the largest blue eels are selected, offering a size over 30% larger than average to enhance the dining experience.
• - Masterful Preparation: The eels are skillfully processed with a traditional "belly-open" method, resulting in plump and succulent livers in the dishes.
• - Superior Grilling Method: Utilizing a unique cooking technique with a scorching 1,000-degree charcoal fires ensures a perfect balance of crispy exterior and meltingly tender insides.

The star dish, "Jōhitsumabushi," boasts a staggering demand, accounting for over 50% of all orders placed by dining guests.

Expanding Beyond Regional Footprints

Currently, Sumiyaki Unafuji has expanded its reach nationwide, operating ten locations across Japan. Six of these are located in Nagoya, while the other four are in major cities, including Tokyo, Osaka, and Kyoto.

Enjoy Unafuji at Home

For those unable to visit the restaurants, Sumiyaki Unafuji offers a "take-out" service, providing guests the chance to savor their fresh eel dishes from the comfort of their homes. Due to the anticipated crowds, reservations for take-out services are encouraged across all locations. Furthermore, customers can purchase Eel dishes through online delivery service, reaching homes all over the country.

For those interested in experiencing Unafuji's offerings in an even more convenient manner, special sales will occur from July 16-19 at JR Nagoya Takashimaya. Located at this prime site, customers can enjoy a selection of Unafuji's renowned dishes, such as "Jōunagi-don" and "Hitsumabushi." Prices for dishes like the Jōunagi-don will be around 4,500 yen (tax included).

Restaurant and Company Information

Restaurant Name: Sumiyaki Unafuji
Address: 1-1-4 Hakusandai, Showa Ward, Nagoya, Aichi
Telephone: 052-881-0067
Hours: Lunch: 11:00 AM - 2:30 PM; Dinner: 5:00 PM - 8:30 PM
Official Site: Sumiyaki Unafuji

Company Name: Kaburaya Group
Headquarters: 19-9 Furuwatari-cho, Naka Ward, Nagoya, Aichi
CEO: Wataru Enomoto
Business Operations: Multi-store restaurant business (8 restaurant categories, including 10 eel-focused locations)
Telephone: 052-332-1388
Company Site: Kaburaya Group

For Inquiries:
PR Department, Kaburaya Marketing Head Office
📞 052-332-1388
✉ pr@kaburaya-group.co.jp