【 Kyoto in Yokohama. Exceptional moment with deshiko eel and delicate Japanese food 】

"Eel and charcoal grilling Hisamatsu" relocated to Kannai, Yokohama.

I visited here about two years ago at the last store.

"I'm happy to have such a delicious eel shop in Yokohama"

What I felt,

Above all, I was impressed by the agile movement of General Kinoshita,

I visited the renewed store ✨

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✅ Kansai style grilling technique using Shizuoka · Deshiko eel.

It is a technique of grilling over charcoal without steaming, and the surface is crispy and the inside is fluffy and you can taste the finest texture

✅ not just eel, but seasonal flavors centered on Kyoto ingredients.

You can enjoy delicate ingredients of Kansai such as Shogoin turnip, Kyoto shungiku, Kyoto shirona in Yokohama

✅ a reliable skill of the owner who trained at long-established restaurants "Kanadanaka" and "Risan" in Shimbashi.

From how to use soup stock to how to handle ingredients, a luxurious course that shines with formal Japanese cooking skills

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This space where the cypress counter gently welcomes you,

Just like Kyoto that appeared in Yokohama.

The ingredients selected by the general,

As a seasonal course, it turns into a delicate dish in front of you,

It is a luxurious time to enjoy with all five senses.

The course of this day starts with pre-dinner tea,

I opened the curtain with steamed crab eggs.

Crab inside and outside, and plenty of meat

Warm chawanmushi is gentle to the body in the cold winter.

The gentle taste that spreads in your mouth will melt your heart.

Karasumi rice is an exquisite balance of homemade Karasumi and steamed rice.

The general showed me freshly made karasumi.

Beautiful yellow Karasumi but

The salty taste is soft and goes well with rice.

And the protagonist of this shop, white grilled deshiko eel.

Deshiko eel carefully selected only female eel,

By adding isoflavones to the food,

Soft and elegant taste.

Shiroyaki finished with Kansai-style jiyaki

The aroma of the surface and the fluffy texture inside are exquisite.

The liver was also carefully baked and I was able to enjoy the rich taste.

I had it with salt and wasabi.

The bowl of white sweet bream and Shogoin turnip was a dish of great attention personally.

At first, I enjoyed the soup stock of the gentle taste of turnips.

But when you eat sea bream, the taste changes.

1.8 kilograms of large white snapper

He said he slept for about three days.

When you finish eating, gently harmonize with the Shogoin helmet of rubbing,

It gave me a melting texture.

The bonito roasted with charcoal and Misaki's Aori squid,

It has a vivid and firm body and elasticity in the eyes.

Tataki of bonito is fragrant,

The bigfin reef squid has a delicate cut,

You can feel the consideration for ease of eating.

For the white dressing of Fuyu persimmon and Kyoto crown chrysanthemum,

Sweet and fresh persimmon

The taste of bitterness spreads as much as the garland chrysanthemum.

Quest of high-class fish that arrived from Misaki fishing port,

The plump flesh melts in the crispy batter.

Tempura of Manganji pepper is also served,

The savory taste spreads in my mouth.

Shogoin radish, Chinese cabbage,

Towards the main eel, the taste of winter

You can enjoy the soup stock gently.

You can choose from unaju, kobako crab cooked rice, katsuobon, and tamago kake gohan.

"I want you to be full."

It is said that three types are prepared from the thought of General Kinoshita.

Unaju is Sado rice cooked in a clay pot.

The sauce that is not too sweet brings out the taste of the eel.

You can choose the size of the eel,

I got the smallest size.

The cooked rice of the barrel crab is also exceptional,

Plenty of crab meat and inner and outer children.

The katsuobushi rice bowl with freshly shaved katsuobushi is also attractive,

It's hard to decide which one to choose.

The water confectionery is a brand strawberry called "Temahima Ichigo" from Tochigi. The sweetness was solid and it was a beautiful closing.

As for sake, there are famous sake such as Yoshikawada Nishiki and Morishima.

With a selection that was thought out compatibility with dishes,

It makes the course even richer.

Edo Kiriko glass collection,

Such as bonsai decorated in the store,

Consideration for beauty is attentive to every detail.

Time wrapped in exceptional cuisine and hospitality.

It is a very carefully made dish,

From the taste of gentle soup stock to the salty taste with an accent,

From fluffy to crispy texture, we enjoyed a variety of things in one course.

Although it is a luxurious eel course,

You can fully taste seasonal ingredients other than eel,

It was very delicious.

It was a very comfortable space in Kyoto in Yokohama.

I look forward to the day when I can visit again.

"Eel and charcoal grilling Hisamatsu"

✨ Renewal December 10, 2025 ✨

Google Reviews 4.6 points (81 reviews)

The budget:

Night ¥20,000 〜 ¥24,999

Lunch ¥10,000 〜 ¥14,999

Recommended Situation

Girls' party ★ ★ ★ ★ ☆

Dating ★ ★ ★ ★ ★

Dinner ★ ★ ★ ★ ★

Address:

Kanagawa Prefecture Yokohama City Naka-ku Aioicho 2-52 Kaneko Building 6F

Nearest station: 3 minutes walk from Kannai Station (Kanagawa)

Business days and hours:

Mon, Tue, Thu

18: 00-23: 00

Wednesday, Friday, Saturday, Sunday

11: 30-14: 30

18: 00-23: 00

Regular holiday Irregular holiday

# kannai _ gourmet Dinner in Yokohama # eel