Unafuji's hitsumabushi uses thick, fatty eel farmed in the Mikawa region of Aichi Prefecture. The eel is slowly grilled in a secret sauce, giving it a plump texture and rich flavor.

Unafuji's hitsumabushi can be enjoyed in three ways.

In the first stage, leave the eel as is and enjoy the flavor of the eel. On the second stage, add the dashi stock and enjoy the combination of the flavor of the eel and the flavor of the dashi stock. On the third stage, mash the eel bones and fat, mix it with rice, and pour it over the "dipping soup" to enjoy it until the very end.
Reservations cannot be made over the phone, only at the store.

There is almost no parking in front of the store, so there is a parking lot about 100 meters in front of the gas station.