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Toku Special Japanese Unagi (eel)
Toku Unagi Japan History

Toku's Special Japanese Unagi (eel)


Unagi or Japanese freshwater eel, has been consumed in Japan for centuries and the Unajyu has been one of the staple dishes. Unajyu is a simple dish where a cooked Unagi is laid on a bed of rice with with a soy based sauce. The recipe for this ever-popular Japanese traditional food has been around since the Edo period (1603 ~ 1868). Our restaurant was founded in 1909 as an Unagi market in one of Japan's renown eel locations, Hamamatsu in the Shizuoka prefecture. All of our Unagi served at our restaurants are Japanese domestic Unagi, which are considered superior in flavor and aroma compared to other eels from around the world. Furthermore, we specially select only the best of the best out of the renown Japanese Unagi, to offer the highest of quality to our customers. Our specialty sauce has been carefully passed down from generation to generation and to this day, we continue to proudly offer our original flavor which has kept our customers satisfied for over a century. Every Japanese unagi served at our 11 restaurants are carefully selected by our chefs and prepared using the same traditional method since we first opened our doors in 1909. Each are carefully prepared, steamed to enhance the texture, and char-broiled to bring out the amazing aroma and flavor of the eel. Please enjoy this amazing traditional Japanese food that has been kept unchanged for over a century.