Sumiyaki Unafuji Daimaru Kyoto Bettei
短短 25 年间，这家鳗鱼餐厅已跻身《米其林指南》和 Tabelog 评选的爱知县百佳餐厅之列。
餐厅详情
也许没有人像宇奈富基系列餐厅的创始人水野厨师一样，因为美食而改变了自己的生活。
在从事动物饲料生产工作时，他第一次品尝了shirayaki（用炭火烧烤淡水鳗鱼，只用盐调味），当时他完全惊呆了，没想到世上竟有如此美味的食物。
他几乎立刻递交了辞呈，并将在日本全国传播鳗鱼的福音作为自己的使命。二十多年来，他在多家鳗鱼特色餐厅接受培训，终于在 1995 年创办了自己的 Unafuji 餐厅。
爱知县是日本的鳗鱼圣地之一，许多餐馆都拥有一个多世纪的鳗鱼制作经验和历史。然而，在短短 25 年的时间里，UNAFUJI 就成功跻身《米其林指南》和《Tabelog》百强餐厅之列，这一前所未有的成就至今无人能及。
Unafuji 的成功使其分店如雨后春笋般遍布日本各地，最新的分店位于京都大丸大厦内。虽然这可能是该餐厅在京都的第一家分店，但它的味道仍然具有鲜明的爱知县特色。主厨水野只从遍布日本各地的独家供应商那里直接采购超大、超肥的 "蓝鳗鱼 "亚种。他的挑选过程非常严格，即使是在这种极高品质的捕获物中，也只有 20% 的鳗鱼能通过审核。
然后，先将鳗鱼剖腹，以便干净利落地取出肝脏，再将肝脏用于制作餐厅的一些招牌菜，如 unagi don（鳗鱼盖饭）和 hitsu-mabushi（鳗鱼盖饭配其他佐料和鱼汤）。鳗鱼肉在超过 1000 摄氏度的炭火上烤制，脂肪的香味会被烤得又脆又美。
不过，UNAFUJI 的成功秘诀同样要归功于它的酱汁。Mizuno 厨师在全国各地寻找完美的酱汁，他仔细分析了各县最好的鳗鱼专家的盐和糖含量。这就是宇奈萩自家酱汁中咸味和甜味的完美比例--这是他将带入坟墓的严密秘密。
A course menu guaranteed to satisfy, featuring a choice between two of Unafuji’s most famous dishes, the unagi don (eel over rice) and hitsumabushi. Hitsumabushi is a bowl of eel and rice eaten four ways: first as it is, then with the provided condiments, such as spring onion, wasabi and shredded roasted seaweed. The third serving is doused with tea or dashi broth. The remainder of the rice is left to the individual diner’s liking.
A course menu guaranteed to satisfy, featuring a choice between two of Unafuji’s most famous dishes, the unagi don (eel over rice) and hitsumabushi. Hitsumabushi is a bowl of eel and rice eaten four ways: first as it is, then with the provided condiments, such as spring onion, wasabi and shredded roasted seaweed. The third serving is doused with tea or dashi broth. The remainder of the rice is left to the individual diner’s liking.
A course menu guaranteed to satisfy, featuring a Nagoya specialty and a famous dish from Unafuji, hitsumabushi. Hitsumabushi is a bowl of eel and rice eaten four different ways: first as it is, then with the provided condiments, such as spring onion, wasabi and shredded roasted seaweed. The third serving is doused with tea or dashi broth. The remainder of the rice is left to the individual diner’s liking.
A course menu guaranteed to satisfy, featuring a Nagoya specialty and a famous dish from Unafuji, hitsumabushi. Hitsumabushi is a bowl of eel and rice eaten four different ways: first as it is, then with the provided condiments, such as spring onion, wasabi and shredded roasted seaweed. The third serving is doused with tea or dashi broth. The remainder of the rice is left to the individual diner’s liking.
A course menu that features one of the most luxurious ways to eat eel: nagayaki, a whole grilled eel.
A course menu that features one of the most luxurious ways to eat eel: nagayaki, a whole grilled eel.
Sumiyaki Unafuji Daimaru Kyoto Bettei 营业时间
Sumiyaki Unafuji Daimaru Kyoto Bettei 地址
79 Daimaru Kyoto Store 8th floor restaurant floor, Tachiuri Nishimachi, Shimogyo Ward, Kyoto, 600-8511
Sumiyaki Unafuji Daimaru Kyoto Bettei 电话号码
Sumiyaki Unafuji Daimaru Kyoto Bettei 取消政策
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10 份餐食
座位预约Izumoya
Izumoya位于京都中京区，毗邻四条大桥，以其出色的关西风鳗鱼料理闻名。结合传统技艺与现代设计，是品味京都的理想选择。