Enjoying eel bento
～Recommendations for a leisurely trip on the Tenhama Line～

The line between Kakegawa and Totomimori stations opened in 1935. Since opening as the "Tenryu Hamanako Railway" in 1987, it is a local railway that has come to be affectionately known as the "Tenhama Line."
Board the train with a nostalgic atmosphere and disembark at Shin-Tokorohara Station. There you will find an eel restaurant that you should definitely try during your trip.

The scent of happiness that permeates Shinjohara Station: The famous bento lunch from "Eki no Unagiya"

"Shinjohara Station" on the Tenhama Line in Kosai City. The aroma of eel and smoke wafts through the air from the station building, where Yamayoshi, a restaurant serving eels, is located.
Since opening in 1990, this small, well-known family-run restaurant has been serious about eel, with the sole aim of making customers happy.

Originally, the company ran an eel farming business, and said, "We want to deliver the Lake Hamana eels that we raised ourselves, directly to our customers."
With this in mind, I started an eel restaurant at the station.

Our commitment to flavor begins with purchasing ingredients

Even though the procurement situation for domestically produced eels is difficult, Yamayoshi purchases only domestically produced eels, mainly those from Lake Hamana.
Among them, Yamada has a strong preference for Lake Hamana eel, which he says is exceptional.
"Lake Hamana is a brackish lake where seawater and freshwater mix, and it is home to many kinds of fish. It is also rich in nutritious plankton and minerals, and its water quality is ideal for eel farming."

Although we no longer farm eels, we still maintain close ties with producers, and these relationships enable us to source high-quality eels.
We understand the particular preferences of each producer, such as feed mixtures, rearing methods, and water quality, and purchase our products with the skilled eye of an expert.
We are able to do this because of the trust we have built with our producers.
He touches each eel with his hands to check its softness and color. Selecting eels with an excellent balance of aroma, texture, and fat content is a feat that can only be achieved with the "power of discerning eyes."

However, just because you can purchase good quality eel does not mean you can serve delicious eel.
The way the knife is used, the amount of bone removed, and the way the eel is split will all vary depending on the condition of the eel and the season.
Not only does it affect the taste, but it also makes a big difference in how the meat is cooked after it has been cooked, and by carefully removing the bones, the meat becomes safe for even children to eat as it is not noticeable.

After splitting the wood, we also take extraordinary effort to bake it.
It's amazing that the grilling method changes every day because each eel is grilled according to its texture.

The outside is crisp and fragrant, while the inside is soft and fluffy with just the right amount of fatty flavor.
A unique taste that adds color to your travels

This unique white-grilled dish is grilled using a unique method without steaming, and is a signature product that is full of flavor and can only be enjoyed here.
The crispy, fragrant skin and the perfect amount of fat are cooked to perfection without losing its flavor.
It is truly a masterpiece created by bringing together all of our attention to detail.
The carefully prepared white-grilled fish is then dipped in plenty of homemade sauce, turning into kabayaki, accompanied by a sizzling sound and a fragrant aroma.
Place it on top of hot locally produced Koshihikari rice that has been soaked in plenty of sauce, then pour more sauce over it and your "eel bento," a specialty of the station's eel restaurant, is complete.

Many people will be attracted by the savory aroma of the kabayaki and will stop in their tracks and end up buying some.
They make it after you order, so you can always enjoy freshly made food.
It is also a sign of kindness and thoughtfulness that they wrap the food in newspaper to keep it as warm as possible.

We make no compromises when it comes to purchasing, splitting, or grilling.
I realized that it is this love for eel and the desire to deliver truly delicious eel to customers that attracts so many people.
It also makes me think again about how grateful I should be for the life I have been given.

The grill can be seen through a small window on the station platform, and a fragrant, happy aroma can be smelled, which is rare at a station.
Board the Tenhama Line and enjoy the view from the window and an eel bento.
A bento box can make the journey to your next destination a luxurious and elegant experience.
The eel at "Yamayoshi, the Ekimae Eel Restaurant" is a Shizuoka treasure that everyone should try at least once.

Photo: Yoko Fujimoto