Sakura, Chiba, Japan｜Tamaya

Very traditional rustic restaurant that is only open on the weekend. Only menu they got is Unagi. Regular size or bigger size. Very simple. Unagi is cooked perfectly and easy to eat as it’s not overly sweet. Every group gets private room. If u or people in your group have problem sitting on the floor, they have room with table and chair so better to ask for it ahead of time. This place is perfect if you are looking for traditional Japanese atmosphere. Service is very nice too.

Upper Unaju 3500 yen Unaju good. This is no pun intended. The rice is a little soft, and the rice grains on their own can be sticky, but when combined with the sauce, they have an exquisite texture. The well-steamed eel is soft and fluffy. The skin trembles when you lift it up, and when you bring it to your mouth, it becomes sticky and sticky on your tongue. Zero odor. I searched carefully and found nothing. wonderful. Liver sucking Shimeji, kamaboko and liver. Delicious and nutritious. pickles Melon, cucumber, turnip, eggplant. A shallow pickle that soothes the fatigue of eating eel in one go. Turnips have a slightly spicy taste. tea strong green tea. good. Built like an old inn. Once you pass through the noren curtain, you will be greeted and guided to take off your shoes. It's a maze! The complex situation is reminiscent of an old inn. I wonder if I can go home. When I arrived, I was alone in a large 10 tatami hall. You can spend a delicious, elegant and filling time while admiring the garden that can be seen from the window. This shop is located halfway down the stairs, slightly down from the street.

This is a long-established eel restaurant. It's only open on Saturdays and Sundays at noon. There is a parking lot, but the road is narrow, making it difficult for cars with 3 number plates (wide cars). The entrance is halfway up the stairs. This is an old Japanese-style building, and you must take off your shoes at the entrance. There are many steps on the floor, and there are places where you might trip if you don't bend your knees firmly. Some places have low ceilings. I didn't make a reservation, but I was able to get in right away. I was taken to a private room (described as a tea room) immediately to the left after entering the entrance, so I couldn't see the structure of the building as a whole, but from what I read from other people, there seems to be a pond with Japanese carp. is not it. An old jubako box that was once used was stored on the shelf. There are only two types on the menu: Upper Unaju (3,500 yen) and Tokujo Unaju (4,500 yen), and there are no other dishes, drinks, or desserts. I received the upper eel. It seems that the only difference between the top and special is the amount of eel. I think the sauce has a relatively light taste and the amount is small. It was soft and had no bones at all, and I felt that it had been carefully processed.