Sumiyakiunagi Shun

Unagi eel is the centerpoint around which an ever-changing lineup of seasonal vegetables revolve in the menu of this Shizuoka restaurant. Amazingly, this is the third premises of the business since it first opened in 2010, and it’s undeniably the most breathtaking. By trading in the cramped city center for these beautiful mountain-foot suburbs, Chef Okada was able to provide more room for his diners to breathe, while still staying within a 30 minute range of the city center. Floor to ceiling windows reveal the beautiful gardens of this sizable property. At this house, organized like a tea house with care and attention in every detail of the tatami mat rooms, you’ll be served up beautifully an excellent eel-based course meal. This always includes eel grilled over smoking charcoals, then glazed and served on rice in ornate circular boxes. Other eel dishes such as the liver with soy sauce, as well as seasonal broths, vegetables, and salads, make this one of the most enjoyable and varied unagi meals in all of Japan. Chef Okada values his customers to no end for allowing him to follow his passion and create memorable experiences for his guests. Book a seat and let him do the same for you.