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The taste of the miracle nurtured by the Three Fenghu Lakes, the eel heavy box
A shop with many fans outside Fukui Prefecture stands on the shores of Lake Mikata
You can enjoy the view of the three lakes from the glass-walled inside
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Information provided by: JTB Publishing
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Founding a long-established eel cuisine in Wakasa, Fukui Prefecture, Japan, in 1888. "Freshly baked" is the motto. Selected and fine blue-handed eels are carefully baked with a Kansai-style direct fire, and the skin is crisp and the body has a plump texture. Natural eel needs to be confirmed by phone.
You can taste the eel kept alive by the underground water of the mica mountain at the back of the shop. The eel baked in the Kansai style using the bona coal is fluffy inside and crisp on the outside. The eel is recommended for 4000 yen or 2300 yen for the unadori.
Kuzu sweets, which you can make after receiving an order, are popular if you want to feel the original texture and consistency of Kuzu. The transparent transparency and the elastic texture are unique to freshly made. Recommended are 700 yen and 1000 yen for kudamochi that you can taste all year. In addition, the homemade mackerel, which uses no frozen mackerel at all and is prepared only from domestic raw mackerel, is a specialty of the shopkeeper. It is a popular product of 3500 yen each.
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