Foodies Asia (en)For "foodies" who are particular about food.

 

Despite being an established establishment, they embrace a contemporary approach by focusing on presenting the true flavor of eel in a remarkably simple manner.

Located in Iiyama City, northern Shinshu, this renowned eel restaurant left me with a quiet sense of amazement.

 

Ave. Budget: Lunch 3,000-5,000 JPY, Dinner 3,000-5,000 JPY

View information on Tabelog

 

 

Restaurant features

長野の鰻と言えば、名物の一つですが、諏訪湖周辺か松本あたりのものだと思っていました。

でも、北の端っこにも、それらにも匹敵する名店があったんです。

場所は、飯山市。

長野市から向かうと、野沢温泉の少し手前になります。

 

諏訪周辺でおすすめの鰻店▽

 

 

創業明治37年、専門店として鰻の旨さに一途にこだわってきた老舗

 

 

 

「吸物」

「うな吸い」は別注。

うな重やうな丼に付いている店も多いですが、ここでは、肝焼きなども人気で、肝が足りなくなるのだとか。

今まで考えたことがなかったですが、たしかに足し算が合わなくなるってことか。

 

「漬物」

「鰻重」に付く漬物も、四季折々の地の幸を。

春秋は白菜、夏はきゅうり、冬は野沢菜やたくあんを中心に、添え物などでさらに季節感を出してます。

 

「うな重」

蒸しを入れて、ふっくらとしたうなぎです。

タレは、甘みを抑えたニュアンス。

うなぎと言えば付き物とも言える山椒は、テーブルに置いていません。

頼めば出してくれるそうですが、できれば山椒なしで、そのまま食べてほしいという

甘辛のタレに、山椒でたっぷりアクセントを付けた鰻とは、対極にあるのですが、これはこれで絶品です。

 

シンプルだからこその新鮮さ

When it comes to eel in Nagano, it’s considered one of the local specialties, often associated with the Suwa area or around Matsumoto.

However, even at the northern edge of the prefecture, there are exceptional eel restaurants that rival those in those renowned regions.

The location is in Iiyama City.

If you head from Nagano City, you’ll find it just before reaching Nozawa Onsen.

 

 

Established in 1904, this long-standing establishment has remained dedicated to the excellence of eel as a specialized restaurant.

 

 

 

“Suimono” (clear soup)

The “Unagui” clear soup is a special order.

While many eel sets or eel bowls come with clear soup, here, items like grilled eel liver are also popular, and it seems they sometimes run out of liver.

I hadn’t really thought about it before, but yes, it’s like the math isn’t adding up when you run out.

 

“Tsukemono” (pickles)

Even the pickles that come with the “Unaju” eel box reflect the local seasonal delights.

During spring and autumn, you’ll find Chinese cabbage, summer offers cucumbers, and in winter, it includes turnip and pickled daikon. These accompaniments enhance the sense of seasonality.

 

“Unaju” (Grilled Eel Box)

The eel is steamed, resulting in a tender and juicy texture.

The sauce carries a nuanced balance, minimizing excessive sweetness.

Contrary to what’s often expected with eel, sansho (Japanese pepper) is not placed on the table.

They will provide it if you ask, but they prefer you to enjoy the eel as is, without sansho.

The sweet and savory sauce, combined with ample accents of sansho, presents a contrasting experience. While different from the norm, it’s exquisite in its own right.

 

Freshness through Simplicity

The restaurant’s distinct feature is stripping away the unnecessary, presenting the true essence of eel directly.

Perhaps due to the season, it felt a bit lighter, but there’s even a summer truffle to complement the regular truffle, similar to how there’s summer lamb alongside the regular lamb.

The eel they serve changes with the variations in flavor that come with each season, offering a new discovery.

By the way, the menu changes based on the eel’s size: “Unaju” for a whole eel, “Unadon” for 3/4 of an eel, “Aoidon” for half an eel, and “Hitokuchidon” for 3/8 of an eel.

 

 

Menu

【Bento Boxes and Bowls】

“Unaju (1 eel)” – 4,600 yen

“Unadon (3/4 eel)” – 3,650 yen

“Aoidon (1/2 eel)” – 2,650 yen

“Hitokuchi-don (3/8 eel)” – 2,300 yen

“Shirayaki Juu (1 eel)” – 4,600 yen

“Shirayaki Don (3/4 eel)” – 3,650 yen

“Mabushi Don” – 3,000 yen
*Available only on weekdays from March to October

Soup – 350 yen

 

【À La Carte】

“Shirayaki (Large)” – 2,200 yen “Shirayaki (Small)” – 1,100 yen

“Kimo Yaki (1 skewer)” – 650 yen “Eel Liver Skewer (1 skewer)” – 550 yen

“Kabayaki (Large)” – 4,100 yen “Kabayaki (Medium)” – 3,350 yen

“White Rice” – 230 yen

“Umaki (Large, 1 skewer)” – 2,650 yen “Umaki (Small, 1 skewer)” – 1,950 yen

“Unagi Vinegared Dish” – 1,650 yen

“Ankake Dashimaki (Extra-Large)” – 2,000 yen “Ankake Dashimaki (Large)” – 1,050 yen

“Honeage” – 400 yen

“Kabuto-ni (Simmered Fish Head)” – 400 yen

 

【Kakinohazushi (Persimmon Leaf Sushi)】

“1 Piece (as a set with Kabayaki)” – 240 yen

“3 Pieces (with Pickles)” – 900 yen

 

＊*Please note that the menu and prices are provided for reference only. Kindly be aware that they may change depending on the season and availability of ingredients.

 

How to make a reservation

Reservation possible. by phone

 

Map/Access

About 15 minutes on foot from JR Iiyama Station
About 15 minutes by car from Toyota Iiyama IC

 

 

 

 

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