We stumbled on this unagi restaurant while touring the area. We were greeted by the waitress as we entered and given warm towels. We enjoyed the lunch set and coincidentally met the owner, Dooki (sp?). He was playing with my son outside of the restaurant and we chatted about his eel. It is Kanto (tokyo) style where the eel is steamed to render fat and then grilled to have a more refined dish. Kansai (southern style) doesn’t steam and just grills resulting in a fattier, richer dish.

I would recommend this restaurant to travelers: good food, nice waitress and hospitable and friendly owner.