Our factory tour opens up the whole operation: the holding tanks, the craftsmen, the grill. And at the end, you sit down to a bowl of unaju you watched being made.
Tour Overview
- Tour Name
- Touch It! See It! Eat It! — Possibly Japan's First Hands-On Unagi Factory Tour <with Unaju meal>
- Address
- 212 Takigawara, Miyahara-cho, Arida City, Wakayama 649-0435, Japan
- Schedule
- 2–3 times per month (irregular schedule)
- Hours
- 10:00 – 12:00
- Duration
- Approx. 135 minutes (including lunch)
- Pricing
-
¥2,000 plan — Unadon Ko (half unagi)
¥3,000 plan — Unaju (1 whole unagi)
¥4,000 plan — Unadon Tokudai (1.5 unagi, large) - Capacity
- Up to 8 guests per session (including elementary-aged children). Group bookings are welcome — please contact us.
- Meeting Time
- 10:00 — If you have not arrived by 10:00, the tour may begin without you, out of consideration for the other guests.
- Parking
- Approx. 20 spaces (next to the restaurant)
* Children under elementary school age cannot participate for safety reasons.
* Middle school students and above are required to order a minimum of ¥2,000 per person.
* A children's unadon (¥1,200) is available for elementary-aged children. If you'd like to share an unaju with your child, just let us know on the day.
On the Day
Step 1 — Check in at the restaurant
Step 2 — Choose your course
Step 3 — Factory tour
Step 4 — Lunch
Step 5 — Payment, then free to leave at your own pace
What to Expect
1. Get your hands in
You'll handle live unagi straight from our holding tanks. It's the part nobody expects — and the part everyone remembers. Our team walks you through how we select and hold the unagi, and why each step before processing matters as much as what happens after.
2. See the whole floor
Walk the processing facility with one of our craftsmen. Watch a fillet happen in real time — the speed, the precision, the knife work. See the grill setup, how the glaze goes on layer by layer, and why every step is done the way it is.
3. Sit down and eat
The tour ends at the table. Your unaju was made here, by the people you just spent the morning with. That's as fresh as kabayaki gets — and most people will never eat it this way again.
Tours run 2–3 times a month. Spots are limited — book early to secure a place.