Unagi
Festival

In Japan, some traditions are written into the calendar — and midsummer belongs to unagi. Doyō no Ushi no Hi, the Day of the Ox, falls during the year's most sweltering stretch, when energy runs low and the heat feels relentless. For centuries, the Japanese have turned to freshwater eel to carry them through — rich, grilled, and deeply restorative. The tradition holds that unagi's bold flavor and high nutritional density are exactly what the body needs when summer pushes hardest. We take that wisdom to heart. A dedicated, ticketed feast celebrates unagi in all its forms — from classic kabayaki, lacquered and grilled over charcoal, to preparations that showcase the eel's remarkable versatility. Every course is an ode to this singular ingredient, handled with the care and precision it deserves. One day, one delicacy, one feast worth planning your summer around.