Umaigokitoa to Launch 'Yokoyama's Eel' in Tokyo as Limited-Time Offering – 5th Tokyo Restaurant to Feature the Premium Eel

Daito Kigyo Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo; President & CEO: Takuya Kitao) announces that 'Yokoyama's Eel,' a rare and highly regarded eel cherished by chefs across Japan—from unagi specialists to sushi, French, and Italian restaurants—will be available at 'Umaigokitoa' in Tokyo. This marks the fifth Tokyo restaurant to carry this exclusive eel.

Starting Thursday, July 9, 2026, and continuing through Sunday, July 26—the Day of the Ox during the Dog Days of Summer—Umaigokitoa will offer a limited-time menu featuring 'Yokoyama's Eel' while supplies last.

https://kitao-group.jp/unagi/

About 'Yokoyama's Eel' Raised in the Osumi Peninsula, Kagoshima

'Yokoyama's Eel' is a premium brand eel raised in the pristine natural environment of the Osumi Peninsula in Kagoshima Prefecture.

While 'luxury eel' is often associated with high fat content, 'Yokoyama's Eel' focuses instead on firm flesh, rich aroma, lingering aftertaste, and a refined umami that leaves no heaviness after eating.

Raised in the clean waters of Kagoshima’s Osumi Peninsula, each eel is nurtured with daily attention to water quality, feed, and individual health—treated with care, one eel at a time.

Customized rearing environments based on each eel’s growth stage

Mr. Yokoyama, the dedicated producer, raises eels with passion and a unique philosophy

Rigorous water quality management—including temperature, pH, and oxygen levels—combined with feed precisely formulated for each growth stage. As a producer, Mr. Yokoyama takes responsibility seriously, delivering directly to trusted chefs.

The result is an eel with clean, translucent flesh, balanced fat, and a refreshing aftertaste—free of unwanted impurities.

Now available at the 5th Tokyo unagi restaurant—endorsed by Michelin-starred chefs

'Yokoyama's Eel' has earned acclaim from chefs across Japan—not only at unagi restaurants but also at Japanese kaiseki, sushi, French, and Italian establishments. Umaigokitoa is the fifth unagi restaurant in Tokyo to feature this rare eel.

Its popularity beyond unagi-specialty restaurants stems from its exceptional ingredient quality. It’s not just enhanced by a chef’s technique—its distinct character shapes the direction of an entire dish. This unique strength has earned it praise from chefs across diverse culinary genres.

At Umaigokitoa, this rare eel will be prepared using the restaurant’s signature 'Modern Unagi' technique and offered as a limited-time menu item from July 9 through the Day of the Ox.

Umaigokitoa’s 'Modern Unagi': Achieving 'Fluffy and Crispy' Beyond Kanto or Kansai Styles

The unique 'Konashi' grilling technique delivers 'fluffy inside, crispy outside.'

Umaigokitoa offers a reimagined eel dish designed for modern palates—neither Kanto-style (steamed and tender) nor Kansai-style (grilled quickly over high heat).

Instead, the eel is grilled slowly over low heat, with careful attention to its condition. Through repeated 'Konashi' techniques—flipping, pressing, and adjusting doneness—excess fat is rendered out while locking in umami. Using water and steam skillfully, the eel is glazed with sauce at the end, creating a fragrant, crisp exterior.

The result is Umaigokitoa’s signature texture: crispy on the outside, fluffy on the inside.

We call this new deliciousness 'Modern Unagi.'

Details on the Limited-Time 'Yokoyama's Eel' Menu

This limited offering highlights the refined fat, clear flesh, and aromatic finish of 'Yokoyama's Eel,' enhanced by Umaigokitoa’s unique grilling method.

Available dishes: Unaju, Unaju Teishoku, and Kabayaki Teishoku.

Guests can enjoy a distinct experience—elevated aroma, firm texture, and lightness after eating—unlike standard eel dishes.

Product Overview

【Product Name】: Limited 'Yokoyama's Eel' 【Start Date】: Thursday, July 9, 2026 【Sales Period】: July 9, 2026 (Thu) – until sold out (eel quantities are secured through around July 26, the Day of the Ox, but high demand is expected; early reservations recommended) 【Quantity】: Limited—once sold out, sales end 【Available Menus】: Unaju, Unaju Teishoku, Kabayaki Teishoku 【Price】: +¥1,000 (tax included) on top of regular menu price 【Sales Location】: Umaigokitoa 【Reservation Size】: From 1 person

※Sales will end immediately when the current batch is sold out, even within the period. Next availability is unconfirmed but will be announced upon arrival of the next harvest.

Reservation Method

Reservations must be made via the link below.

Reserve here

Reservations for 'Yokoyama's Eel' must be made by 9:00 PM the day before. Reservations after 9:00 PM or on the same day will be accepted by phone only.

【Store Information】

Store Name: Umaigokitoa URL: https://kitao-group.jp/unagi/ Address: Marunouchi Oazo 6F, 1-6-4 Marunouchi, Chiyoda-ku, Tokyo 100-0005 Phone: 03-3212-2626 Hours:

Lunch: 11:00–15:00 (Last order 14:00)

Dinner: 17:00–23:00 (Last order 21:00)

※Service ends when eel is sold out.

※Dinner seating requires reservation by the previous day.

【About Daito Kigyo Co., Ltd.】

Founded in 1927, Daito Kigyo operates restaurants including 'Kotaro Private Dining' and 'Higashiyama Private Japanese Cuisine' in the Ginza and Marunouchi areas.

With the mission 'To bring joy to local communities and society through the skills of chefs who convey Japanese food culture,' the company promotes the artistry of Japanese cuisine globally.

At Umaigokitoa, we honor tradition while combining modern eel farming techniques with Japanese grilling methods to create unagi dishes suited for the future.

【Company Overview】

Company Name: Daito Kigyo Co., Ltd. Headquarters: 1-5-6 Kanda, Chiyoda-ku, Tokyo Founded: May 1927 Representative: President & CEO Takuya Kitao Business: Restaurant operations, planning and management, real estate leasing URL: https://www.daitohkigyo.com/

【Inquiries】

Umaigokitoa TEL: 03-3212-2626