We use cookies on this site to enhance your user experience.
It is a hike from the station in Shizuoka to get to Shun. But it is worth the effort as the location they moved to in 2018 is a beautiful old house renovated for the purpose of being now a restaurant.
Chef Kenichi Okada started working in a unagi restaurant right after school and spent 16 years as an apprentice before opening up his own restaurant.
The Unagi is sourced from Lake Hamana, specifically selected to the best weight and the rice comes from the Shimane prefecture.
Chef Okada treats the unagi with his very special tare, a mixture of onion puree, grainy mustard, sherry vinegar, oil and soy sauce. Combined with his expert grilling on the binchotan creates a very special unagi experience.
8 / 10
