Đầu bếp
He went from observing his father who was farming eel, to entering the cooking field.
He was born in 1972 in Aichi prefecture. Observing his father who was an eel farmer, he was fascinated with eels and eel cuisine. Though he worked once as a foreman in the construction industry, he left the industry to start training as a chef in 2003 at [Sumiyaki Unafuji] in Nagoya. After working as its master chef and manager, he went independent and finally opened [Unagi-ka Shibafuku-ya].
柴田 哲滝
Satoru Shibata
Unagi-ka Shibafuku-ya
うなぎ家 しば福や
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English menu / English-speaking staff / Free Wi-Fi / Lunch / No smoking / Special diet / Reservations / Reserved rooms / Child friendly / Tatami room / Kotatsu (heated table) / Counter seating available / Large shochu selection / Large sake selection / Large wine selection
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