A restaurant where you can enjoy high-class traditional Japanese cuisine in a casual setting. The drinks offered include Kagoshima shochu, Nihonshu, Isomansan, and Tadashu. We had fugu sashimi, grilled and simmered shirako, fried chicken, whale bacon, grilled eel, potato salad, nikujaga, and green tea soba. The small portion sizes allow you to try a variety of dishes, and you can choose what you want to eat in any order. Everything is delicious, and I always feel happy and satisfied when I visit. Thank you for the wonderful meal!

I visited the restaurant on Saturday before it opened, waiting outside 20 minutes before opening. About 10 minutes before opening, more and more people started lining up, and as soon as the doors opened, about 5-6 groups of customers were seated at the counter, tables, and tatami rooms, and everyone was able to enter on the first round. I had read reviews beforehand, so I ordered the "unatama donburi" without hesitation as soon as I sat down. Shortly after, pickles, sesame tofu, and red miso soup were served, followed by the eagerly awaited unatama donburi. I had also gone to Nagoya last week to eat hitsumabushi, but eel is always delicious no matter how many times I eat it. The eel was steamed and then grilled, Kanto-style, and it was fluffy and very satisfying. The egg was freshly grilled and coated in eel sauce, making it very delicious. I would like to come back again.

I suddenly decided to eat eel in Shinchi. Although it was supposed to open at 11:30, there was already a line before opening. 10 minutes after opening, there was still a waiting level. I ordered an eel and egg bowl. First, I had sesame tofu as an appetizer. It was already delicious. The eel was Kanto-style. The meat was fluffy and the skin was crispy! It was delicious!

The atmosphere of the restaurant in Kita-shinchi was calm and relaxing. The eel was prepared in the Kanto style, with tender flesh, crispy skin, and a not too sweet sauce that suited my taste. I was satisfied and would definitely like to visit again if I have the chance. Thank you for the meal.

I have been going to Fukunoya, a restaurant in Kitashinchi, for a long time. The prices are high, but the food is definitely delicious. It's a high-end Japanese-style restaurant, and everything I eat there is always tasty. There aren't many high-end Japanese-style restaurants that are both expensive and delicious.

A restaurant located in the bustling entertainment district of Kita-Shinchi in Osaka that serves Kanto-style eel. It is situated on a street with high-end clubs and exudes a sense of luxury from the entrance. The interior of the restaurant has a calm atmosphere, and I was seated at a white wooden counter. The most popular dish on the lunch menu was the reasonably priced Una-Tama Don, but I ordered the Una-Ju Bamboo and Grilled Eel Liver. The Una-Ju Bamboo consisted of one eel, while the Grilled Eel Liver was served with sansho pepper, giving it a refreshing aroma that complemented the bitterness well. The Una-Ju was accompanied by akadashi soup, and the eel had a texture that was somewhere between steamed eel and Kansai-style grilled eel, providing a perfect balance of tenderness without being too soft or too tough. The flavor was not overly sweet but rather refreshing, and I personally thought that the liver soup would have been a better match for this Una-Ju than the akadashi. I would like to revisit this restaurant if given the chance.

【Conclusion】I may have had too high expectations. Next time, I will try the eel rice bowl.【Location】Located on the street in Kitashinchi, it's a bit nerve-wracking to go in, haha【Interior】There are both counter seats and tables, and you can see the cooking and evening preparations through the counter.【Food】The eel is freshly grilled and the sauce is delicious. However, the piping hot eel, rice, pre-made omelette, and sauce just don't seem to go well together. I'm not sure why. I'd like to give it another try with the eel rice bowl next time.

In a land where winter is ravaged by heavy snowfall and summer is exposed to humid and hot weather due to the foehn phenomenon, resulting in frequent extreme rainfall, it is not uncommon to feel the seasons through food. This area belongs to a folk zone where only seasonal foods are available, and traditional cuisine based on these seasonal ingredients thrives. As a result, it is quite difficult to mimic the extravagance of city dwellers by indulging in expensive dishes all year round or pretending to be a connoisseur by requesting out-of-season items. Over time, a reversal phenomenon occurs where the preference for seasonal foods takes precedence over other considerations, leading to a sense of superiority in choosing or avoiding certain foods based on the season. Given this background, a weekend in Osaka with no dinner plans and no urgent commitments the next day calls for a leisurely meal at a favorite restaurant. Choosing a restaurant known for its katsu (pork cutlet) sashimi, the decision is made without a specific reason, or perhaps the reason has been forgotten. If there is a reason, it might be due to the influence of the seasonal feeling mentioned earlier, such as the early arrival of summer this year, prompting a craving for katsu, a dish typically enjoyed in early summer. Despite potential criticism for being narrow-minded in taste preferences, the experience of savoring the thick, transparent, deep red flesh of the katsu with grated ginger and a touch of citrus zest brings a unique flavor profile that delights the taste buds and uplifts the spirit. Paired with a high-quality sake, the worries of the world fade away, leaving a sense of contentment and appreciation for the simple pleasures in life. For specific details about the dishes, please refer to the accompanying photos or comments section.

After a long time, I went to Fukunoya for an eel lunch and ordered the eel and egg bowl. I watched in fascination as they made the dashimaki tamago behind the counter since they had just opened. The set came with simmered hijiki seaweed, Nara pickles, red miso soup, and pickles. The fluffy eel and egg bowl was delicious, and the dashimaki tamago was also tasty. Surprisingly, it was only 2500 yen, making it a great deal for the quality of eel they serve. The atmosphere in Kita-Shinchi was nice, and the eel was truly delicious. Thank you for the meal.

☆彡I usually prefer grilled eel without steaming, but occasionally I enjoy Kanto-style steamed and charcoal-grilled eel. The Kanto-style eel is steamed first and then grilled over charcoal to finish. The slow charcoal grilling results in a fluffy eel that is popular. The restaurant has a high-class atmosphere with a white wood counter typical of a Japanese cuisine restaurant in Kita-Shinchi. Even during the day, the apprentice chefs are busy preparing, which is unique to a Japanese cuisine restaurant. It's interesting to imagine that some of these young chefs will eventually become independent by honing their skills like this. Normally, they only serve grilled eel, so the Kanto-style grilling is a fresh change. ○Unatama Donburi (2,500 yen) Comes with small side dishes, pickles, and red miso soup (with eel liver). The eel is skewered and grilled over charcoal, but since it's steamed first, the fat doesn't sizzle and there's no smoke rising. After grilling for about 10 minutes, the piping hot eel is served. It's so tender that it falls apart when picked up with chopsticks, with a fluffy texture and a nice grilled surface. Despite the firm texture of the rice, the eel melts in your mouth with a follow-up of fat. Each part of the eel has a different taste, making the grilling process enjoyable. The flavor of the eel's fat in the sauce enhances the rice, and finding a piece of eel liver in it is a delightful surprise. It's been a few years since I've had Kanto-style eel, as I usually stick to grilled eel. The grilling process of eel is truly intricate and enjoyable. I'm also on Instagram @ginjirou.star.

I have Instagram and would be delighted if you follow me: https://www.instagram.com/nanasegourmet_food/ Visited with a friend during the weekday afternoon. I love eel so much, and here in Osaka, I enjoyed the Kanto-style eel. We also ordered an eel roll. First, the eel roll - it was truly delicious. The combination of egg and eel is really good, not too heavy which I like. The eel is tender and tasty on its own. Then the eel rice bowl arrived. When I opened the lid, I immediately thought "this looks delicious!" The style with liver in the middle is quite rare, so it was a pleasant surprise. The eel had a good thickness, the meat was tender and easy to cut with chopsticks. It's soft but has a strong flavor. The sauce is light but slightly soy sauce-heavy, which goes well with the steamed eel. Sprinkling some sansho pepper made it even more enjoyable. I wish there was a bit more fat in the eel, but overall it was delicious without any issues.

It's a delightful and delicious restaurant where you can order a little bit of everything a la carte (*ﾟ∀ﾟ*) I couldn't resist taking a photo of the mini onigiri they served at the end because it was just too cute (°▽°) It feels so happy to enjoy delicious Japanese cuisine a la carte (´∀｀*) Thank you for the wonderful meal!

I wanted to have lunch in a new place and was craving eel, so I decided to go to Fukunoya. The eel was fluffy and grilled perfectly, with a steaming process in between, giving it a deliciously crispy texture. It was made with locally sourced eel from Aichi prefecture. The miso soup was also delicious. Fukunoya never disappoints and is always consistently delicious. I think the Kagaman group, which Fukunoya belongs to, is the best choice for entertaining guests. Today's eel bowl was 2,000 yen, while the eel and egg bowl was 2,500 yen.

I felt like eating eel, so I called for a same-day reservation and was told, "You can just come in, we have seats available." I arrived shortly after the restaurant opened and was seated at the counter. There was only one other group of two customers at the counter. I ordered the grilled eel set meal and a white grilled eel, along with barley tea for adults. A small side dish and pickles were served first. I started with the white grilled eel, which looked nicely grilled. The fluffy texture of the white grilled eel was a bit difficult to eat, so I wasn't a fan of it. I enjoyed the eel with wasabi and soy sauce to savor the richness of the eel. Next, the grilled eel set meal arrived, with grilled eel liver as a bonus. It was a nice surprise! The eel itself was tender and fluffy, with a nice crispy grilled texture. I liked it. The rice was firm and went well with the eel sauce. Overall, it was a pleasant dining experience if you avoid peak hours. Thank you for the meal.

I prefer sitting at the counter, facing the chef, listening to the recommended ingredients and cooking methods for the day, consulting, ordering what I like, watching the dishes being prepared in front of me, and enjoying them while drinking. I enjoy the whole process of "asking", "choosing", "watching", "tasting", "drinking a lot", and "just sitting there". I find it unsettling when rare delicacies are presented one after another without my input, as if I'm being force-fed. That's why I often find myself in Osaka, where I can enjoy the evening alone. I savor thinly sliced bonito, delicate in texture and not too fatty, followed by a delicious crab dish and a flavorful hot pot. As I enjoy the rich flavors, I can't help but think that growing older isn't so bad after all. Osaka is a place I visit occasionally, and it's been a while since my last visit. It was nice to hear a familiar voice on the phone, even though I'm not a regular here. Looking back at my past reviews, I realize I often write similar things, but that just shows how much I enjoy this place.

I wanted to eat delicious eel. When it comes to Kitashinchi, it's known for high-class clubs... During the day, you can see workers diligently carrying orchids. The inside of the restaurant is very clean and has a great atmosphere. I waited in anticipation for the eel to be ready. A round silver plate was placed in front of me, and the chilled eel made a clinking sound as it was served... Oh, it's already prepared. They steamed it and lightly grilled it... It was delicious, although not exactly mind-blowing. I wish I hadn't seen them take it out of the fridge (laughs). But the eel that was served was tasty. The guy explained the difference between back cut and belly cut... He was handsome!! I just noticed that the people inside the counter were wearing white coats with "Kagaman" written on them. I looked it up, and it seems to be a pretty famous restaurant. That's why the soup stock tasted so good. It ranks high among the soup stocks I've tried before. They also serve turtle at night, so I want to try it. There must be beautiful ladies everywhere. My mom said, "If it's delicious, then reheating it is fine." She didn't want to wait for 30 or 40 minutes. Lunchtime is limited after all. So, next time we'll try the turtle (laughs). Thank you for the meal♫

I made a reservation for the chef's choice course. It included sashimi, abalone, meat, simmered eggplant and bell peppers, matsutake mushroom and pike conger soup, and more. For the finale, there was an eel bowl (I only took a photo of the eel bowl), which made me happy. For dessert, I could choose between mango, watermelon, or sweet red bean soup, so I chose mango.

I ordered the pine set during the day. The food was delicious. What caught my attention was that they were preparing at night in the kitchen. They were transferring a large amount of breadcrumbs into a container, and those breadcrumbs were from Top Valu brand. I wish they had done it in a place where it couldn't be seen. I felt disappointed knowing that they were using cheap breadcrumbs from the supermarket.

I was able to enter the restaurant as soon as it opened after calling ahead. The restaurant had a large, clean white wooden counter. They offered affordable lunch options like donburi, but I ordered the Unaju for 6,200 yen. It came with a side of pickles and simmered hijiki seaweed. Soon after, a colorful tamagoyaki arrived. The fluffy and flavorful egg was delicious. Just then, I received a work call and had to step outside to take it. When I returned, the Unaju and miso soup were waiting for me. The eel was thick and full of umami, with a slightly sweet sauce. The steamed rice had a Kanto-style fluffiness, though the aroma was a bit weak. There was also a piece of grilled eel liver in the Unaju. Overall, I felt like I got a good deal. The interruption from the phone call was my fault, but the meal was still delicious. Thank you for the feast.

This was my second visit to the restaurant. A few years ago, a friend recommended it to me, but honestly, I didn't find it very delicious and didn't come back. This time, my friend took me there again. We ordered a variety of dishes and my impression from before changed. The timing of each dish coming out was perfect and I found them all delicious. Despite the restaurant being almost full, the timing was impeccable. I was impressed by the careful preparation of each dish. I would like to visit again.

【Received Menu】Steamed Seiro (¥2,200) tax included【Impression】The fluffy eel and kinshi egg steamed in a Seiro are an irresistible combination. The eel is so fluffy that it crumbles with chopsticks, and being steamed makes it very light to eat♪♪ Highly recommended for the upcoming hot weather \(//∇//)\I'm curious about the Unadon with grilled eel and omelette. It's been a while since I had Seiro steamed dish, but personally, I still prefer grilled eel (*´꒳`*) And when it comes to grilling, I prefer the Kansai style over the Kanto style.