26-10 Hasunuma-cho, Itabashi-ku, Tokyo 174-0052
TEL：03-3960-2742・03-3960-2743
26-10 Hasunuma-cho, Itabashi-ku, Tokyo 174-0052
TEL：03-3960-2742・03-3960-2743
That was around 1919.
The history of Funayo began when my great-grandfather started a business making small fish into tsukudani.
It seems that small fish were well-caught in those days, and the tsukudani made by my great-grandfather was well-received by everyone.
Not long ago, some of our older customers remembered this tsukudani of my great-grandfather.
When small fish became scarce in the Showa period (1926-1989), Funayo became an eel and tempura restaurant.
It was my grandfather, the second generation, who brought the name of "Funayo" eels to the world.
The taste of the eels cooked by my grandfather was well known, and everyone in the neighborhood patronized him very much.
Under his grandfather, several people, including his children, split up the family business and became independent.
As a result, there are now stores with the trade name "Funayo" in addition to the main "Funayo" store.
Inheriting his grandfather's vision of "three years for cracking, three years for skewering, and a lifetime for grilling.
Each of them continues to devote themselves to the taste based on the second generation of the FunaYo head restaurant.
And it was my father, the previous generation, who took over the Funayo main store.
My father was as much a craftsman as my grandfather.
This can be seen in the words left by his father.
The fourth generation, who grew up watching the backs of his predecessors, is the current owner of the restaurant.
All eels used at Funayo Honten are domestic eels.
We purchase from reliable wholesalers who have been with us throughout the long history of Funayo.
Domestic eels have less odor than foreign eels.
Only the portion to be used that day is split and skewered, and the steamer is a copper steamer.
By using a steamer made of copper, which conducts heat very well, the steamed rice is soft and fluffy.
The meat is then carefully grilled using Kishu binchotan charcoal while being dipped in a secret sauce that has been passed down from generation to generation.
The fine-grained, high-quality Kishu binchotan does not produce smoke and does not leave excess impurities in the eel.
This allows us to grill the eels in a savory way without losing their original aroma.
Please enjoy the special eel from Funayo Honten, which has been passed down from father to son for four generations.
Pia Itabashi Shokuhon 2014→2015: 200 Delicious Local Restaurants! in the "Pia Itabashi Food Book
Our restaurant was introduced as the ultimate eel that is loved beyond time.
We hope you will read this information and look forward to seeing you at our restaurant.
The store has changed with the times, and 40 years have passed since it became the current store in Honhasunuma.
We are grateful to all of you who have made it possible for us to continue to operate our store, even though it is small.
We have been in business for over 100 years, and we will continue to devote ourselves to our business with the will that has been passed down from father to son and from father to son for four generations.
We look forward to your continued patronage.
