"Bringing Japanese hospitality to people all over the world" through eel
Japanese eel is now loved all over the world.
Our eel restaurant, "Unagiku," has two locations: the main store in Nara and the Hotel Chinzanso Tokyo store.
We plan to open stores in other areas in the future.
We are stepping up recruitment at our two stores in Nara and Tokyo.
[Nara main store]
The flagship store that continues the history of a 130-year-old Nara restaurant
Founded in 1891, Kikusuiro has been loved by many nobles and important people as a place to welcome guests from Japan and abroad in Nara. Unagiku opened in a detached building in 2016 as an eel specialty restaurant.
Eel cuisine is a traditional Japanese food that has a deep connection with shrine worship (Naritasan Shinshoji Temple, Atsuta Shrine, Mishima Taisha Shrine, etc.) all over Japan. Eel cuisine has been popular as part of banquet meals since the restaurant first opened. There are also sauces that have been added to over the years. By becoming a restaurant specializing in eel, we hope that when you visit Kasuga Taisha Shrine, you can look forward to eating eel at Unagiku, located in front of the first torii gate, before heading home. We hope that one day this will become a habit and become a part of the food culture of Nara tourism.
[Hotel Chinzanso Tokyo]
Located in a garden filled with seasonal charm
In March 2023, our second store, Nara Kikusuiro Unagiku, opened in the gardens of Hotel Chinzanso Tokyo.
With the desire to "remain an oasis that meets the needs of each era," we have created seven spectacular views for seven seasons, offering a relaxing space and time where you can experience the Japanese spirit of hospitality and world-class service standards in the midst of beautiful nature.
The changing seasons - cherry blossoms in spring, sparkling new greenery, fireflies in early summer, the cool spray of the waterfalls in summer, autumn leaves, and camellias in the snow - will make you forget you are in Tokyo, allowing you to spend a special time here.
Additionally, the Tokyo Sea of Clouds, one of the largest mist garden displays in Japan, is popular all year round as a spectacular view of the city center.
The appeal of working at Unagiku
A new eel restaurant where even those with no experience can work with enthusiasm.
When you think of an eel chef, you might imagine that he or she must have top-notch knife skills and that one cannot grill delicious eel without many years of experience.
A typical eel chef has about 10 years of training, and it can take three years before they are even able to handle an eel, but at Unagiku, we have employees train in the grilling area right after they join the company. We have them grill as many eels as they can while providing support. After three months, they will start preparing eels, and we support them so that they can be active as eel chefs in about a year.
An environment where young people can fully utilize their talents.
Our kitchen team consists of one person in their 20s, three in their 30s, one in their 40s, and one in their 50s.
The store manager is in his 40s, and staff from a wide range of generations are currently working there.
Our employees not only work in the kitchen, but also work with the service department to help run the store.
In restaurants, orders and instructions are usually given by senior, experienced, and senior staff, but to create a restaurant that pleases customers, it is much more important for customers to be happy than experience or age.
The appeal of our company is that even young people in their 20s and 30s can be very successful if they understand the essence of the job.
Our experienced craftsmen will provide you with careful technical guidance, so even those without experience can rest assured that we can take care of you.
The store closes early in the evening, so there is rarely any work after 10pm.
By joining Plan-Do-See, you may have the opportunity to try your hand at working at affiliated stores that specialize in Japanese, Italian, French, Chinese, and other cuisines in addition to eel.
Even if you find yourself in a new environment, I hope you will pursue the path you want to follow without fear.
A great place to work
Founded in 1993, the company operates restaurants, wedding venues and hotels in 46 locations around the world (25 in Japan and 21 overseas).
After being ranked in the top 5 of the "Best Companies to Work For" ranking for 10 consecutive years, the company was inducted into the Hall of Fame.
2017 3rd place in large-scale category / 2018 2nd place in large-scale category / 2019 2nd place in large-scale category
We have a track record of maintaining employment even during COVID-19 closures and compensating staff for 100% of their salaries.
We continue to spread the uniquely Japanese style to the world.
Renovating and arranging historic and prestigious buildings to bring them back to modern times...
We operate facilities that increase the value of the town and create an atmosphere that people involved can be proud of.
Plan･Do･See Kitchen Staff Recruitment
https://recruit.plandosee.co.jp/kitchen-staff/
Attention to detail in our cuisine
An Edomae-style eel specialty restaurant that uses only domestically-produced eels.
We purchase the best domestic eels depending on the season, and to improve the texture, we cleanly remove the ventral and dorsal fins.
The lightly grilled eel is thoroughly steamed and then slowly grilled over charcoal in sauce.
They use a secret sauce that has been added to since the restaurant first opened.
Eel
At Unagiku, we use domestically-produced eels that have been carefully selected by experienced connoisseurs. Depending on the season, we purchase the best eels from all over Japan. You can enjoy eels from a variety of regions each time you visit, such as Kagoshima, Miyazaki, Aichi Prefecture, and Mie Prefecture. In the summer, many people enjoy eels that are rich in vitamins, but new eels that have been farmed for less than a year, which are available from early autumn, are especially recommended as they are fatty and tender.
Eel sauce
The eel sauce that Kikusuiro restaurant has been adding to for many years is used as the base sauce to create a refreshing Kanto-style sauce. It is a simple and elegant sauce made with two types of carefully selected soy sauce and mirin to bring out the sweetness, and finished with rock sugar. We also sell the eel sauce. Of course, you can put it on white rice, but as it is a simple mixture, you can also use it as a seasoning.
Rice
We use 100% Koshihikari rice from Uonuma, Niigata Prefecture. The Uonuma region is an ideal place for growing Koshihikari. Thanks to the generosity of our partner farmer, Ishizaka, we were given a special plot of land to grow Unagiku. We have been using Ishizaka's rice since the new rice was harvested in the year we opened.
Voices of the craftsmen
Interview: Late 30s / Previous job: Japanese restaurant kitchen
My encounter with Unagiku
I had been working in a traditional Japanese restaurant for 10 years, and at that time I was wondering what my future path would be.
Should I open my own shop or change shops?
That was the time when I applied for a job at Unagiku.
I've always loved eel,
Eel craftsmen considered it to be highly specialized and difficult.
When I think of cooking, I only use eel as one ingredient.
It was because I hesitated that I couldn't make up my mind.
Having been involved with Japanese cuisine for 10 years, I want to specialize in eel from now on.
That's what I began to think.
What's interesting about Unagiku
The coronavirus outbreak began four years after Unagiku opened.
Because it is no longer a given that customers will come to our store,
It was an opportunity to reconsider what customers are looking for when they come to eat eel.
We can create a store that is possible because we have direct contact with customers.
It's not just the food, but the service and the space.
It's interesting to be involved in creating the store.
We have been able to think for ourselves, take action, and get results, and we have continued to do this over and over again.
Now, the restaurant is so popular that it is fully booked.
What makes my job rewarding is being able to continue pursuing what makes our customers happy.
When I first started cooking Japanese food, I only used eel as a single ingredient.
I felt it was a disadvantage.
However, eels are deep and it is fascinating to delve into just one thing.
You can also learn about soy sauce and mirin that go well with eel, and hear from producers.
It's interesting to be able to contemplate things in a more intimate setting than I've been to Japanese restaurants before.
It is also interesting to be involved in the development of the menu.
Previously, we offered Japanese food and sashimi on the menu,
When I thought about what kind of people come to our restaurant looking for eel,
We stopped serving Japanese food altogether and took a moment to think about what an eel restaurant should be like.
There are many restaurants in the world that serve eel,
There is proper service, there is proper equipment, and the way it is presented is different.
A message to those who are unsure about their future career
Even if you've been a chef or in another profession for about 10 years
There will be times when you are unsure about your career.
When you think of Japanese food, you probably think of sushi, tempura, and artisanal culture.
There aren't many eel craftsmen.
That's why it's a valuable job and offers many possibilities.
I have the image that eel chefs need to be able to grill eels for three years.
We are challenging ourselves to change the conventional wisdom of three years in a positive way.
PDS has been handling eels since day one, and when it comes to grilling, it's more hands-on than just watching.
It all starts with just giving it a try.
Interview: Early 30s / Previous job: Japanese restaurant kitchen
My encounter with Unagiku
I started becoming a chef when I started working part-time at an Okinawan restaurant during my student days.
Being Japanese, I wanted to master Japanese cuisine, so I had experience working in several restaurants that mainly served Japanese food.
I want to gain more experience while mastering Japanese cuisine, and become a chef with a wide range of skills.
I wanted to become a chef who could succeed anywhere, so I decided to change jobs.
That's where I came across a job advertisement for Unagiku.
It takes skill to prepare pufferfish and soft-shelled turtle, but eel is a special skill.
It all started with me thinking that eels were interesting, but now that I'm back in touch with them,
My desire to improve and study more grew stronger.
What's interesting about Unagiku?
Typically, a Japanese restaurant has a head chef and a manager who manages service.
The head chefs I've met have always done things to please their customers.
When I wondered what I should do, I answered, "Improve the quality of the food."
This is the only option. This is my personal opinion, but I think the times when chefs cook are changing.
What would make your customers happy?
Because I thought it was important to think about everything, including the food, the service, and the space.
At Plan-Do-See, regardless of the role of the chef or the waiter,
I thought it was interesting and wonderful. At first, I felt it was strange coming from the culinary field, but I came to realize that it is important.
It's part of Plan-Do-See's culture, but we do a lot of market research and we think it's important to visit other restaurants.
When I suggested a dish that I thought would please Unagiku's customers, and it ended up on the menu. It's also fun to develop menus as a team.
The Fun of Eels
Japanese cuisine has a set process: preparation → plating.
Anyone can do it.
Of course, there is a limit to how much eel can be served to customers,
It's impossible to create perfect results, so it's fun to keep updating things
The moment when everything - managing the charcoal, the grilling method, etc. - comes together perfectly is an incredibly satisfying feeling.
Interview: Late 20s / Previous job: Restaurant kitchen
・Worked in the restaurant industry for just under 10 years (full-time employee)
・Resign and apply for a part-time job at Unagiku
- Promoted to full-time employee after 6 months
・After one year, you will be able to prepare eels.
He has a good command of fish and other kitchen skills.
That experience was a valuable asset. When I actually tried to fillet the eel, I thought, "Is it really that difficult to fillet a live ingredient?" With only experience in filleting fish, I couldn't do it right away.
To begin with, the knife used to fillet eels is a special one, and it was difficult to use the force and angle properly, which was not possible with my previous experience. However, I found it interesting, and practiced many times (by filleting the eels served as staff meals).
One of the things I enjoyed was that they told me exactly what I wasn't doing well, like "Your shape is wrong" or "You're putting in the wrong amount of force." I was really happy when they recognized my efforts and entrusted me with the entire course menu for the first anniversary of the opening. I didn't have that kind of experience in my previous job.
I feel that it was good to have the opportunity to gain experience at such a traditional, first-class restaurant. There are only a few "eel craftsmen" nationwide, so there are many opportunities to go independent, so I am working hard to hone my skills even more.
I would like to work with people who are interested in doing even something small, so please feel free to apply.
