Wakamatsuya

[Enjoy the steamed dishes from a long-established restaurant in a room with a garden view]

Founded in the Ansei era, the current owner is the ninth generation owner. This is a long-established steamed eel restaurant that the late Hakushu Kitahara also visited when he returned to his hometown. The main building was renovated a few years ago, and the number of tables has increased. The rooms overlook the garden, allowing you to enjoy the scenery of the four seasons.
The bamboo steamed grilled eel has a fluffy texture, and the delicious sweetness of the eel spreads in your mouth. Fresh domestic eel is used for the grilled eel. The eel is grilled by turning it over and over with chopsticks without being skewered, dipped in a secret sauce that has been added to and protected since the restaurant opened, and carefully grilled over the heat of charcoal. The aroma of the charcoal grilling brings out the deliciousness of the eel even more. Only non-glutinous rice is used for the rice. Steaming it in a bamboo steamer gives it a chewy texture. Eating the grilled eel with white rice, or in a bowl, is also a popular dish.
The side dishes unique to Yanagawa and the banquet set of steamed udon and uzaku cucumber rolls are also popular. Uzaku is particular about the vinegar they use, and their refreshing vinegar brings out the deliciousness of the kabayaki and the crispness of the cucumber, making this an excellent dish.

The new building has seats where you can see the canal outside, and during the season of sagemon, the interior is decorated with decorations. You can enjoy the atmospheric scenery of Yanagawa, and feel at home at this long-established restaurant.