Restaurantes
Unagino Toyokawa
                            
                                3-3-12 Tomio Motomachi, Nara, Nara, 631-0078, Japão
                            
                        
                        
                            
                            
                                
                                    ¥
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                                    Unagi / Anguila
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Comer sozinho
                                    
                                
                            
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Encontrar restaurantes próximos que possam ser reservadosUnagino Toyokawa
                            
                                3-3-12 Tomio Motomachi, Nara, Nara, 631-0078, Japão
                            
                        
                        
                            
                            
                                
                                    ¥
                                    ·
                                
                                
                                    Unagi / Anguila
                                
                                
                            
                        
                        
                    
                                
                                    
                                        Comer sozinho
                                    
                                
                            
                        
                                    Bib Gourmand : nossas melhores relações qualidade-preço
                                
                            
                    
                        The owner-chef apprenticed at an unagi restaurant in Osaka after becoming enamoured of the world of unagi artisans. He took the name of his teacher’s restaurant out of gratitude and grills plump ‘aote’ unagi, Kansai-style, over bincho charcoal. There is a saying that when it comes to learning unagi, skewering technique takes three years, dressing it takes eight years and grilling it takes a lifetime to master. As such, he has devoted himself to unagi.
                    
                
             
                                         
                                         
                                        