Komagata-Maekawa’s Vision and Brand

Founding・Culture・Bunsei Period
Enjoy our dishes
with Edo period atmosphere
and beautiful view.

We had used to be a fish store, but Mr. Yuemon who founder of Komagata Maekawa has changed to current eel restaurant.
Our restaurant was located along the river and our guests used to be came to our restaurant by boat.
aveling by boat from Nakasu to Yanagibashi, stopping by Maekawa to have grilled eel “kabayaki”, and then continuing to Suijin is considered to be the course for regular guests.
We have been keeping same quality and taste with same passion and pride since the founding.

• Our special sauce “Tare”

  

  Our special sauce “Tare”

  The sauce used for eel dishes has been replenished since our restaurant was founded. This secret sauce is one of the reasons why the taste has been unchanged since then.
  The dry sauce, made only with soy sauce and sweet sake (mirin). When the sauce is combined with high-quality fatty eel, it become the taste of Maekawa.

• Original domestic farmed eel
  “Unagi Bando Taro”

  

  Original domestic farmed eel
  “Unagi Bando Taro”

  “Unagi Bando Taro” was developed to protect wild eels which are an endangered species.
  This eel is very close taste to natural eels since we farmed very close to the natural environment as much as possible with mixed feed by minced Alaska pollock and raw horse mackerel.

• The taste is loved by Japanese literary masters.

  

  The taste is loved by Japanese literary masters.

  Many celebrities and cultured persons such as historical novelist Mr. Shotaro Ikenami and Mr. Kotaro Takamura have complimented us.
  “What a delicate taste, is associated chamber music.” This words from Mr. Kosaku Yamada to praise Maekawa’s eel dishes. This taste is brought out by removing the bitterness, carefully selecting high-quality ingredients, and carefully cooking.