Unagiya

Founded in 1969, this restaurant has a rich history with countless training experiences. The owner, known for his short temper, didn't stay in one place for long (according to the wife). However, since establishing this location, he has dedicated himself to preparing, filleting, skewering, steaming, and grilling eel. There was a time when the well ran dry, but with determination, they dug down 300 meters and now keep the eels alive in barrels using underground water. In recent years, the second generation, who is the son-in-law, has been working hard, which has lightened the father's burden and softened his temperament. This restaurant is also famous as the eel shop that Soichiro Honda loved the most.