Ginza Kandagawa

Founded in the third year of the Meiji era, it is now in its seventh generation.

Our eels are mainly used from the purchasing wholesaler Unafuku, mainly from Osumi in Kagoshima Prefecture. The Kanto-style eel is plump and makes the most of the flavor of the ingredients.
The rice is from Minamiuonuma, Niigata Prefecture, and the vegetables are made from ingredients from Edo-mae.

The restaurant has a total of 48 seats, and there is a tsubo garden and a small rise, so you can enjoy a quaint Japanese space unique to Japan.
In addition, there are completely private digging seats, so you can use it for entertainment, dinners, and private gatherings.