Living Eel
We select and bring in the best quality fat-farmed eels from Mikawa, Aichi Prefecture, where we have been doing business for many generations.
Fish Tank
We keep eels alive not with well water but with a cooling circulator that enables lower temperatures.
This keeps the movement of the eel under control and maintains the thickness of the eel.
Charcoal Grill
We grill our fish over charcoal from beginning to end, as we have done for many years.
We use a mixture of binchotan and processed charcoal and take advantage of both to cook the meat fluffy and crispy and the skin crispy.
Sauce for Eel
When we serve our stacked eel, we serve the sauce with a small amount of sauce.
We pour a small amount of sauce over the rice, so please pour it over the rice according to your preference.
“Hitsumabushi,” a dish that is delicious three times in one and also popular.
The Kyoto broth gives it a gentle taste.
I was born and raised in an eel restaurant and have been exposed to many smiling faces in the restaurant and beyond.
I realized once again how wonderful eel is.
I believe that there is no fish that surpasses freshly grilled broiled eel.
The same can be said not only for charcoal but also for gas fire.
However, the effect of the far-infrared rays from the charcoal grill is exceptional in making the skin crispy and the inside soft and fluffy.
The thickness of our eel is the result of charcoal grilling, and to make the most of it, we select the thickest fatty farm-raised eel that we can find in our stock.
We use a cooling circulator to maintain the thickness.
Eel is a deceptive business.
Many restaurants use frozen eels baked at the processing plant or eels that have been processed for dozens of hours instead of live eels like ours.
However, they are still freshly grilled.
However, the taste is definitely different.
If you compare them, you will see the difference.
One of my predecessors used to say, “There may be idiots with brains, but there are no idiots with taste buds.
There are too many eels in the world that don’t taste good. He always said, “There are too many tasteless eels in the world.
He always said, “We grill eels over charcoal after processing them in the restaurant! I believe that I am an eel restaurant only if I can compete with this simple formula.
There may be just a good eel, but it is so delicious! The eel I can honestly say is the best I have ever eaten! I am convinced that Doi Katsudo Eel is the eel that you can honestly think “It is the best eel I have ever eaten!”
We hope you will try Doi Katsudo Eel’s charcoal-grilled eel.
And if you think it is delicious, please come with a special person! If you think it is delicious, please come with your special someone.
Our staff will grill it with all our heart and soul.
Doi Katsudo Eel, Owner Takashi Doi
