About Us
A refined, exceptional moment.
At our restaurant,
we carefully grill premium eel nurtured in the pure waters
of regions such as Hiroshima and Shizuoka,
as well as select Omi beef—each dish over fragrant charcoal.
The rice that accompanies our eel is a richly flavorful, curated brand variety.
Our drinks include renowned sake from across Japan,
as well as whisky born in Kyoto,
so you may indulge in the seasonal delicacies of each time of year
to your heart’s content.
Please savor a graceful, special moment
woven with the aroma of charcoal.
Owner: Kazuhiro Nakatsuji
Our Signature at Suminokou Nakatsuji
A Sauce Tuned to the Season and the Eel
The sauce—central to eel cuisine—is crafted with brown sugar, tamari soy sauce, and sugar gently caramelized to a light char, achieving depth and richness while remaining refined and not overly heavy.
Its balance is subtly adjusted according to the eel’s fattiness and size at any given time—fine-tuned by the hands of our artisans.
A “Collaboration” of Eel and Beef
In addition to eel, we also offer dishes centered on premium Omi beef.
We carefully select cuts with a measured marbling and use the most suitable parts for roast beef. Cuts such as marushin are exceptionally flavorful and remain light on the palate, allowing you to enjoy them—just like our eel—right to the very last bite.
We can also accommodate preferences such as a half-and-half serving of eel and beef. Please feel free to let us know your desired style.
“Jiyaki”: Charcoal-Grilled to Capture Aroma
Rather than the method common in Kanto that includes a steaming step, we adopt jiyaki, favored in the Kansai region.
From raw to finish, the eel is grilled directly and finished with sauce without steaming—resulting in both an aromatic char and a plump texture: crisp skin on the outside, with moisture retained and tenderness within.
We invite you to enjoy the jiyaki style that draws out the eel’s fullest savor.
A Live Kitchen for All Five Senses
Our open kitchen offers a “live-style” experience, where guests can view the craftsmanship of eel preparation and the charcoal grilling from anywhere on the first floor.
With a focus on openness and immediacy, the space is designed so you can immerse yourself with all five senses.