Izu'ei

Frommer's Review

Put aside all your prejudices about eels and head for this modern yet traditionally decorated multistoried restaurant with a 260-year history dating back to the Edo Period and views of Shinobazu Pond. Since eels are grilled over charcoal, the Japanese place a lot of stock in the quality of the charcoal used, and this place boasts its own furnace in the mountains of Wakayama Prefecture, which is said to produce the best charcoal in Japan. Unagi donburi (rice topped with strips of eel), tempura, and sushi are available, as well as set meals. There's no English-language menu, but there is a display case outside, and the menu has some pictures.

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