Shun (瞬) Shizuoka

Awards

OAD

Japanese Restaurants 2024, 119

All OAD Japanese in Shizuoka All OAD Japanese in Japan

La Liste

La Liste, #142

All La Liste in Shizuoka All La Liste in Japan

Ratings from the web

Tabelog

4.24

Chef

Kenichi Okada

Cuisine

Donburi (Rice bowl)

• 2024
• 2022
• 2021
• 2020

Dinner at 炭焼き鰻 瞬

on 30 Nov 2024

by Bennet Chui

Unagi

Dinner at 炭焼き鰻 瞬

on 28 Nov 2024

by Bennet Chui

Katsuo

Dinner at 炭焼き鰻 瞬

on 27 Nov 2024

by Bennet Chui

Koubako crab

Dinner at 炭焼き鰻 瞬

on 25 Jul 2022

by Reisa Jiang

Sumiyaki Unagi Shun 炭焼き鰻　瞬 1st visit — 4 hours round trip for a unagi lunch but it’s well worth it. The live was well balance between its bitter kick and the sweet sauce, the egg roll was soft and fluffy, and the texture and flavor of the unagi was the best I’ve had, with just the right amount of sauce which enhances but doesn’t overpower the flavor. Unagi at its best for sure. •
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#foodgasm #yum #eat #foodpic #foodpics... More

Sumiyaki Unagi Shun 炭焼き鰻　瞬 1st visit — 4 hours round trip for a unagi lunch but it’s well worth it. The live was well balance between its bitter kick and the sweet sauce, the egg roll was soft and fluffy, and the texture and flavor of the unagi was the best I’ve had, with just the right amount of sauce which enhances but doesn’t overpower the flavor. Unagi at its best for sure. •
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#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #sumiyakiunagishun #shizuoka #unagi #japan #japanesefood #炭焼き鰻瞬 #静岡 #日本 #日本料理 #鰻 Less

Dinner at 炭焼き鰻 瞬

on 08 Dec 2021

by Kevin Chen

瞬
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Unagi at the highest level. Round 2. Just as good as the last visit with the autumn eels in spawning season. Different taste and texture to the early summer one.. I felt there was more bitterness, especially in the livers. Damn, damn good though.
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats... More

瞬
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Unagi at the highest level. Round 2. Just as good as the last visit with the autumn eels in spawning season. Different taste and texture to the early summer one.. I felt there was more bitterness, especially in the livers. Damn, damn good though.
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #瞬 #静岡 #鰻 #shun #kevcheshizuoka TL4.50-G Less

Dinner at 炭焼き鰻 瞬

on 13 Oct 2021

by Kevin Chen

炭焼き鰻 瞬
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How good can unagi get? I haven't quite tried all the unagi places out there but I'm pretty sure this place serves pretty much just that. Grilled to perfection with a nice amount of fattiness, incredible flavour and beautiful texture. The sauce is applied several times during the grilling process and is not too sweet.. just right for me. Let's not forget those yummy eels guts or the absolutely perfect building which houses this restaurant. Surreal.
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#料理... More

炭焼き鰻 瞬
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
How good can unagi get? I haven't quite tried all the unagi places out there but I'm pretty sure this place serves pretty much just that. Grilled to perfection with a nice amount of fattiness, incredible flavour and beautiful texture. The sauce is applied several times during the grilling process and is not too sweet.. just right for me. Let's not forget those yummy eels guts or the absolutely perfect building which houses this restaurant. Surreal.
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #kevcheshizuoka #shizuoka #静岡 #炭焼き鰻 #瞬 #shun #鰻 TL4.50-G Less

8 / 10

Lunch at Sumiyakiunagishun (瞬)

on 23 Aug 2020

by Gerhard Huber

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... More

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. Less