Fairfield by Marriott Michi-no-Eki Project Starts Selling Premium Frozen Unaju from Reservation-Hard Restaurant Kamon Exclusively for Hotel Guests

The Fairfield by Marriott Michi-no-Eki Project (Location: Oyodonaka, Kita-ku, Osaka City; Chief Operating Officer: Shigeru Oshima) has started selling "Premium Frozen Unaju" (eel over rice) from the authentic eel specialty restaurant "Jiyaki Unagi Kamon" in Yamato-cho, Gujo City, Gifu Prefecture, exclusively for guests staying at Fairfield by Marriott Gifu Gujo.

The Fairfield by Marriott Michi-no-Eki Project operates 29 limited-service hotels across the country, advocating a travel style of "wandering through the unknown charms of the region" based at the hotel. Under the concept of "Let's quest the unknown Japan," the project aims for guests to discover unique local experiences and hidden charms nationwide. Without in-house restaurants, it has valued encouraging guests to visit local eateries to experience the unique regional food culture and interact with locals.

On the other hand, due to check-in times and sightseeing schedules, many guests miss the opportunity to experience local food because they cannot make it during the operating hours of regional restaurants. In particular, there has been an issue where it is difficult to enjoy dishes from popular restaurants that are hard to reserve or specialty shops with limited servings during their travel itinerary.

Furthermore, from the perspective of revitalizing the local economy, there has been a demand to create a system that reliably delivers the appeal of famous local restaurants to hotel guests, ultimately leading to store visits. Given this background, a new initiative has been launched to simultaneously promote local gastronomy and improve the dining experience of guests.

"Kamon," a difficult-to-reserve authentic eel specialty restaurant, is located in a quaint building renovated from a 100-year-old sake brewery in Yamato-cho, Gujo City, Gifu Prefecture, where Fairfield by Marriott Gifu Gujo is situated. Its Unaju is a masterpiece in which the commitment to each ingredient that shapes the flavor, especially those locally sourced in Gujo, is condensed.

First, the eel undergoes a "tateba" process where it swims for 2 to 3 days in a live well drawn from the famous local water "Kokin Denju no Mizu." This removes the muddy taste and tightens the flesh, resulting in a clear taste free of impurities. Then, through the Kansai-style "Jiyaki," which is grilled entirely over a strong charcoal fire without steaming, it achieves a premium texture that is crispy on the outside and fluffy on the inside.

The sauce uses the "Kakushi Jidamari Shoyu" (hidden tamari soy sauce) from Hatanaka Shoten, established over 100 years ago in Yamato-cho, Gujo City. Once a phantom soy sauce rarely found on the market due to its small production volume, it creates a light yet deep flavor that brings out the original taste of the eel. The rice used is "Gujo-grown Koshihikari" cultivated by local farmer Kanitsu Kijima, with the soaking time adjusted to the minute depending on the season. It cooks into perfectly separated grains of rice that can match the charcoal-grilled eel. Furthermore, highly aromatic sansho pepper from Sato Farm in Gujo City is added as a condiment to refreshingly tighten the eel's fat, and premium "Narazuke" from Watanabe Tsukemono in Fukui is paired as a pickle to reset the palate with its rich aroma.

The "Premium Frozen Unaju" perfectly reproduces this carefully crafted exquisite Unaju just by heating it in a microwave oven. By introducing the latest liquid rapid freezer "Tomin Mini" (manufactured by Technican Co., Ltd.) that does not destroy cells, they succeeded in reducing the drip (loss of umami) during thawing to about one-tenth of normal levels. In addition, to prevent the texture from being compromised by excess steam during heating, they thoroughly adhere to an "aesthetics of subtraction" by intentionally not using wooden sheets (kyogi) or cooking parchment.

The commitment to ingredients, artisanal skills, and the latest freezing technology that locks it all in completely. This masterpiece boasting Kamon's pride will be sold exclusively to guests staying at Fairfield by Marriott Gifu Gujo starting in May 2026. Two types are available: one whole eel for 5,000 yen (tax included) and a half eel for 3,000 yen (tax included). Please enjoy the carefully crafted taste in your room to your heart's content, where the savory aroma and overwhelming sizzle are vividly revived just as if it were grilled right in front of you.

Jiyaki Unagi Kamon Location: 164-2 Tokunaga, Yamato-cho, Gujo City, Gifu Prefecture Business Hours: Lunch 11:00-14:00 / Dinner By appointment only (limited to 3 groups per day) Official HP: https://kamon-unagi.com Official Instagram: @jiyakiunagi_kamon

Fairfield by Marriott Michi-no-Eki Project Official Website: https://fairfield-michinoeki-japan.com/ Official Instagram: https://www.instagram.com/fairfieldmichinoeki/ Official Facebook: https://www.facebook.com/ff.michinoeki Official LINE Account: @ffmichinoeki