Pontocho Idumoya

Established over 100 years ago in 1916, the restaurant moved to its current location in Pontocho in 1946. The restaurant uses domestically raised eel, and the “Edomae style” of cooking the eel, by slicing the eel open, steaming it and grilling it. The secret ingredients of the sauce used is essential to its taste and has been handed down for generations since the founding of the company. Enjoy riverside dining along the Kamo river, where the restaurant can serve a 10 course 6,480 yen Kaiseki meal with a bowl of rice with mini-eel to finish your meal. While the view outside along the river is wonderful, we also recommend enjoying your meal from inside the restaurant on the 3^rd row or higher, where you can enjoy a great view of the “daimonji” obon festival (gozan no okuribi).