Wasabi Eel Tsujimura, an eel specialty restaurant in Shuzenji, Izu Two female grillers were born and will start on September 26th!

2025.09.18 09:45

有限会社下山養魚場

Shimoyama Fish Farm (located in Izu City, Shizuoka Prefecture, President: Akira Shimoyama), which operates a fishery and wasabi cultivation business, has developed a new brand of "wasabi eel" in Izu City, which has been well received. The restaurant will start as a store of female grill craftsmen from September 26, 2025.

Details of "Wasabi Eel": https://wasabiunagi.jp

女性焼き職人2名

Two female grillers

Background of birth

Since May of this year, the company has been selling eels that have been cleaned of mud for four days using spring water from the wasabi fields at its directly managed restaurant, "Wasabi Eel Tsujimura". When the restaurant first opened, it was operated by a male griller in his 30s, but two female staff members who were assisting him offered to grill the eel, and they learned the technique under the guidance of our resident chef. Under the guidance of our resident chef, they learned the technique and were able to serve it to customers. At the same time, a male craftsman had to leave the restaurant for family reasons, leaving the restaurant without a man.

山葵うなぎ　立て場

Wasabi Eel, Stand-up Area

■The way specialty stores should be from now on

As is the case with sushi chefs, eel chefs are generally a male-dominated society. We believe that women can also handle the job if they are ambitious and have a spirit of research. In the world of eels, it is said that it takes 3 years to split an eel, 7 years to skewer an eel, and a lifetime to grill an eel. However, once you learn how to rip eels, you don't need to skewer them, but it is enough to grill them over an open grill, and gas is also sufficient for grilling, although charcoal grilling is too hard.

We have a processing plant near the wasabi fields where the wasabi is removed from the mud, and our expert craftsmen do the tearing and the chefs do the grilling before bringing it to the restaurant. The chef also prepares the important sauce and checks it constantly. In other words, as long as the chef learns how to make the skin crispy and the meat cooked to the right degree and how to put the teriyaki sauce on top, even a woman can cook a good kabayaki. A restaurant was born in Shuzenji with the care and attention that only women can provide. Please visit us to see their motivation and ability.

Wasabi broiled eel kabayaki jyu (for 1 eel): 3,980 yen (tax included)

Wasabi grilled eel (for 1 eel): 3,870 yen (tax included)

Eel croquette: 660 yen (tax included)

Eel wrapped in egg: 1,200 yen (tax included)

Eel eel eel cakes: 900 yen (tax included)

Liver skewers: 500 yen per skewer (tax included)

Liver skewers: 500 yen per skewer (tax included), etc.

Directly-managed restaurant

Name: Wasabi Eel Tsujimura

Location ：1F, 938 Shuzenji, Izu-shi, Izu

TEL ：0558-79-3577

Business hours ： 11:00-15:00, 16:00-18:30 (L-O 18:30)