MK Guide Recommends

Zaimon Kogin focuses on the fundamentals of unagi preparation, grilling eel over charcoal to draw out depth, aroma, and texture without excess sweetness or heaviness. The menu centers on classic presentations—unaju and kabayaki—served with rice and simple accompaniments that keep the eel the clear focus. Cooking emphasizes timing and heat control, yielding crisp skin and a tender interior balanced by a measured tare. The dining space is calm and understated, supporting a deliberate pace and attentive service. Located in Nagahama, the restaurant attracts guests seeking a serious, locally rooted unagi experience defined by technique rather than spectacle.