Ajisai Notoyo

eels

If you go up the stairs next to the Notoyo West Shop, you will find a machiya-style restaurant there. The time here passes slowly—a refreshing change from the hustle and bustle of the marketplace. The eel is grilled carefully in the restaurant using binchotan charcoal, so the skin is crispy, and the taste of the special sauce made with a secret recipe is unbelievably delicious. Eel rice bowl, eel set meal, koi-no-arai (hot-water-washed and then cooled carp), and, on weekdays only, hitsumabushi (similar to eel teriyaki on rice) are available.

“Eel is considered to be in season in summer because there is a tradition to eat eel in midsummer to gain stamina. The fact is that eel is in season in winter, but it can be enjoyed regardless of the season,” they say. “In summer, it is a source of stamina to beat the heat, and in winter, it is a seasonal treat.”

The restaurant has a relaxed atmosphere. There are many solo customers, so it is easy for anyone to enter and enjoy this restaurant even without company.

“Not only the eels, but also the freshly cooked rice is popular, as we are carefully selective about the rice we use.”

Check location on Nishiki Market MAP