Daito Eel

[The eel is domestically produced and the rice is from terraced fields in Hoshinomura and Kurogicho]

The restaurant first opened in 1984 as a place to welcome group tour guests on river boat trips. As tourism in Yanagawa has developed, the restaurant is still bustling with customers. The current head chef started working at the restaurant as a part-time boatman while he was a student, and eventually began showing off his cooking skills in the kitchen. He has gained experience as an eel craftsman, a career that is sometimes referred to as “a lifetime of grilling,” and is now a highly skilled craftsman. “When I was a student, just eating eel was a luxury in itself. I saved up my pocket money to buy eel, and I was so impressed by the taste of it. I want to convey that same excitement to my customers,” he told us.

The rice used is from terraced fields in Hoshinomura and Kurogicho, and the eels are all domestically produced. The most popular dish at the restaurant is the “steamed eel.”

On the ceiling and walls of the restaurant, there are many foot-operated waterwheels that were once used in the Chikugo Plain. There are also seats facing the canal, so you can enjoy Yanagawa specialties to your heart’s content while watching the boat go down the river.