​“Showa” opened in April 2023 in Hekinan City, Aichi Prefecture.

We use eel from Mikawa Isshiki all year round. You can enjoy the crispy eel that is characterized by its ``nice char'' that is carefully grilled over binchotan charcoal. The atmosphere inside the restaurant, which is a renovated old house built in the Meiji era, is also appealing.

This time, we will introduce you to everything from our eel specialties to recommended menu items.

Renovating an old house built in the Meiji era

The building is a renovated old house built in 1902 (Meiji 35).

The grilling area faces the spacious parking lot, and you can watch the eel being grilled up close. Enter the restaurant while being surrounded by the pleasant scent of eel.

The inside of the store has the feel of an old house. The store is said to have been decorated with antiques and furniture, giving it a Showa-era feel. The "Katsu◯" in the store's name also has the meaning of "Showa".

The tables are widely spaced, allowing you to relax and enjoy your time. Private rooms are also available, so it can be used as a venue for dinner or celebrations.

Providing eel from Mikawa Isshiki throughout the year

Uses eel that was also dedicated to the Geku Ise Jingu

We asked the owner, Mr. Higashikawa, about his particular focus on eel.

Mr. Higashikawa: ``We use eel from Mikawa Isshiki all year round.The skin of eel in winter is hard and difficult to grill, which makes the eel craftsman frustrated.However, at Katsu◯, we understand the characteristics of domestic eel in winter, By compensating for this weakness with technology, we are now able to enjoy delicious domestic eel all year round.As a result, we never use eel from other regions such as China.

We are as particular about the rice as we are about the eel. After tasting the rice over and over again and verifying the rice that goes well with eel, we use Nanatsuboshi from Hokkaido. It is characterized by its elegant sweetness and modest viscosity. Furthermore, by adding bincho charcoal when cooking the rice, it increases the flavor. We hope you enjoy the compatibility with eel. ”

Manager Saito is in charge of the grilling area.

Katsu◯'s eel is grilled "Kansai style" without steaming. I was able to see how the eel is actually being grilled.

Mr. Saito: ``The key to deliciously grilling eel is adjusting the heat of the charcoal and reading the wind.I open the windows to let in the natural breeze, but I have to read the wind every day and carefully adjust the heat of the charcoal. I am.

The special feature of Katsu◯'s eel is its ``good charring,'' which involves cooking the eel just to the point of charring. The perfect amount of heat creates a crispy texture. There's a fine line between "good charring" and "charring", so it's a serious battle every time! ”

The fat from the eel begins to melt, making a sizzling sound similar to that of fried food.

The fat from the eel grilled over Bincho charcoal mixes with the sauce, and when it falls on top of the charcoal, the eel is smoked with the rising smoke, creating a fragrant flavor.

6 recommended menus

Enjoy the crispy texture of eel! "Charcoal-grilled eel bowl"

Charcoal-grilled eel bowl (top) ¥3,960 (tax included)

If you want to enjoy Katsu◯'s signature "good charring", we recommend the "charcoal-grilled eel bowl"! The set includes pickles, a small bowl, and soup, and you can change the large serving of rice and soup to liver soup for free.

The eel is cut into large pieces and is crispy on the outside and fluffy on the inside! I was surprised by the fluffy texture, which made it hard to believe that it was baked without steaming.

I tried taking it out, and it had a crispy texture even after it got cold!

The savory flavor of eel is as good as the broth: "Charcoal-grilled eel Hitsumabushi"

Charcoal-grilled eel Hitsumabushi (top) ¥4,070 (tax included)

Hitsumabushi, a Nagoya specialty, is also a must-try.

“Charcoal grilled eel Hitsumabushi (top)”uses 5/6 eels!It's spread so thickly that you can't even see the rice in it. The crispy texture of the eel and the condiments go perfectly together!

We use a thick dashi stock so that it doesn't overpower the aroma of the eel. The flavor of the eel melts into the soup stock, making it an exquisite dish. From condiments to ochazuke, you can enjoy different flavors only at Hitsumabushi!

"Kabutoyaki" in limited quantity

Grilled Kabuto ¥880 (tax included)

Among Katsu◯'s many a la carte dishes, the most recommended is the Kabutoyaki, which is available in limited quantities.

After much trial and error, we have perfected this dish so that you can eat the hardest part of the eel head down to the bone. It's fatty and falls apart in your mouth. Please try it with alcohol.

A la carte dishes are also available!

○Knot (wamusubi) ¥1,100 (tax included)

Umaki ¥1,045 (tax included)

We also have a wide variety of a la carte dishes, including ``Wamusubi'', which is recommended for takeout, ``Umaki'', which is perfect to accompany alcohol, as well as ``grilled liver,'' ``Uzaku,'' and ``○Musubi chazuke.'' I am.

Limited to 20 meals a day! "roasted green tea pudding"

Hojicha pudding ¥440 (tax included)

``Hojicha pudding'' is recommended for dessert. It is topped with eel-shaped agar, cream, and red bean paste.Only 20 meals per day, so hurry!

The ``good charring'' that involves heating the food to the very edge of charring is unique to Katsu◯! I would like people who don't like eel to try it. Crispy eel is so delicious! There is no doubt that you will be impressed.