The main restaurant of Chikutei first opened its doors in 1965, and is located in the Nankōdai-higashi area of Izumi Ward in Sendai. The restaurant is always working to keep eel cuisine well ensconced in the public eye, and also to develop new dishes to enhance the image of Sendai. Both it and its sister restaurant are located in a residential area, which help them to be more a part of the local community, where anyone can feel free to drop in. The sauce used in Chikutei’s eel cuisine is in the edomae style, emphasizing the flavor of excellent soy sauce used. The chef asserts that this allows customers to enjoy their eel right up to the final bite without tiring of the taste. Customers arriving at the restaurant to dine will start their gourmet experience in the car park, where they are met by the enticing aroma of the charcoal fire used to grill the eel. Inside is the kitchen area, to the right of which are tables, and further back, a raised platform to sit on the tatami floor Japanese style (shoes must be taken off for this). At the back on the left are seats in the hori-gotatsu style, where customers can sit on the tatami floor, but still stretch their legs out into the well underneath the table. A staircase leads to the second floor with private rooms for parties of various sizes. Chikutei has a large menu, available both at lunch and dinnertime. The building was rebuilt after the 2011 earthquake, and has a new, light feeling to it. With its abundant menu, including eel, loach, tempura, set meals and various classic courses, and the variety of its seating, customers are sure to find the meal situation that suits them perfectly. The eel used at Chikutei is farmed, mainly from Kagoshima and Miyazaki Prefectures in Japan, and also from Taiwan. Because of the wide variation in flavor according to time of year and environment, the restaurant takes great care purchasing from the area where the eel at that time tastes the best. For charcoal in the grill, the restaurant uses binchōtan, which is top quality charcoal, particularly in terms of the strong heat it emits, its infrared rays enhancing the flavor of the food. Onto this charcoal drips the sauce from the eel, giving rise to smoke with an indescribably delicious aroma.

Nakayama-ten

◆Eel shirayaki
this is grilled eel without the usual savory soy sauce-based sauce, allowing gourmets to experience the depth of flavor of eel itself. Eaten dipped in soy sauce with wasabi Japanese horseradish.

Knives, forks & spoons available in addition to chopsticks.
Table & chair seating available. We are currently in the planning stages for foreign language menus, staff seminars on dealing with overseas customers and provision of halal food.

Chikutei Honten (Nankoudai): 20 min by car from Asahigaoka Station

Chikutei Honten

Chikutei　Nakayama

Chikutei　Taiwa Bettei