Asahitei

"There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it." - Michelin Inspector

Ike Edoyakiunagi Asahitei

"There is a saying about the depth of skill an unagi chef needs: three years to learn how to skewer it, eight to learn how to dress it and a lifetime to learn how to grill it. While grilling unagi might be the most difficult, Hideki Morimoto was tasked with it from a young age by his father, the then owner. Edo-style grilling includes steaming beforehand and is something the father learned while training in Tokyo. He buys in mostly large unagi and far-infrared grills it." - Michelin Inspector

First Edition Of MICHELIN Guide Nara 2022 Revealed

"The Bib Gourmand award is appreciated by gourmets looking for gastronomic experiences at a good price. It has been awarded to 22 restaurants recommended in the 2022 selection of the MICHELIN Guide Nara. No fewer than 12 different styles or types of cuisine are represented. Ike Edoyakiunagi Asahitei and Unagino Toyokawa specialise in freshwater eels." - MICHELIN Guide Japan