Gion Uokeya U

Betting on eel, we embody our spirit in the character "u." As the saying goes, "Five years to open, eight years to skewer, a lifetime to grill," the art of Edo-style grilled eel is indeed profound. We carefully select live eel, open it from the back, remove the dorsal fin, tail fin, and bones, and grill it over high heat using Kumano Binchotan charcoal. After cleansing it with natural water and steaming it, we handle the tender eel with a single bamboo skewer, applying our secret sauce before grilling it to perfection.

This "grilling" is where our skill shines. Experience the ultimate taste of Gion Uoke and the essence of "u" here.