The secret to the deliciousness of this signature dish lies in the ingredients and the heat. The owner trained at a long-established restaurant in Aichi, and carefully selects only the highest quality "blue eels" from Isshiki, which have a white belly and a blue back. They are grilled over high-heat Tosa Binchotan charcoal, until the skin is crisp and the meat is plump, just before the fat is rendered. The secret sauce is made with Gifu tamari soy sauce, and the rice is Akita Komachi rice. The carefully designed combination of the sauce and rice creates a unified whole that will make for a fond memory of your trip.

The menu is simple, centering on "unaju (grilled eel on rice), unadon (grilled eel on rice), hitsumabushi (grilled eel on rice), and nagayaki (grilled grilled eel).

The restaurant has a warm wooden interior, with a compact layout of counters, tables, and a raised area, with seating for around 27 people.