うなぎ福竹
3.8/5
★
に基づく 8 レビュー
Contact うなぎ福竹
| 住所 ： | Sotominowa, Kimitsu, 〒299-1173 Chiba,Japan |
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| 電話 ： | 📞 +89899 | ||||||||||||||
| Webサイト ： | https://unagi-fukutake.jimdofree.com/ | ||||||||||||||
| Opening hours : |
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| 街 ： | 〒１Ｆ Chiba |
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ひ
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ひ on Google
★ ★ ★ ★ ★ ここぞ！という時には鰻を食べます。
小さいお店ですが、きちんと仕事をしていて気持ち良いです。
タレは甘すぎず、好みです。
ビールについてくる簡単なおつまみや肝焼きも楽しみ。鰻が焼けるのを待つ時間って、大人の至福。
 Here it is! At that time, I eat eel.
It's a small shop, but it feels good to work properly.
The sauce is not too sweet and I like it.
Enjoy the simple snacks and liver grilled that come with beer. The time to wait for the eel to burn is the bliss of an adult.
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松
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松知 on Google
★ ★ ★ ★ ★ 目の前で鰻を捌いてくれます。印旛沼ので食べた鰻は少し泥臭かった記憶がありますが、ここのはそんなこともな無くタレは少しアッサリめでした。ご飯大盛りにすればよかった。大串4500円ぐらい中串3400円だったかな？肝焼きが2本で400円？
He / she handles eel in front of you. I remember that the eel that I ate in Inbanuma was a bit muddy, but it wasn't like that here and the sauce was a bit of an assault. It should have been a large serving of rice. Was it about 4500 yen for Ogushi or 3400 yen for Nakagushi? 400 pieces of liver grilled for two?
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N
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N T on Google
★ ★ ★ ★ ★ 星6つけたいくらい美味しかった！
今まで食べた関東うなぎで1番！
皮はパリッとしていて、身はふっくら。
タレも濃すぎず、ちょうど良い。
置いてある粉山椒は、辛すぎず苦手な人でも食べられそう！
17:00に入って、食べられたのは18:00
待った甲斐があるほど美味い。
お店の中がうなぎでいいにおいなので、いるだけで幸せになれると思う(笑)
注意⚠現金のみです。
It was so delicious that I wanted to add 6 stars!
The best Kanto eel I have ever eaten!
The skin is crisp and the body is plump.
The sauce is not too thick and is just right.
The powdered Japanese pepper that is placed is not too spicy and can be eaten by people who are not good at it!
It was 17:00 and it was 18:00
It's so delicious that it's worth the wait.
The inside of the shop smells good with eel, so I think you can be happy just by being there (laughs)
Attention ⚠ Cash only.
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橘
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橘泉 on Google
★ ★ ★ ★ ★ 初来訪、ずっと行きたいと思ってました。
鰻重上(五千二百円)、骨煎餅(四百五十円)、焼き鳥(四百円)を注文。
ご主人と奥様の優しい気遣いは嬉しいです。
鰻は自分の好みです(甘味抑えめ)。
付け合わせが奈良漬け、肝吸いで、炭焼きなら嬉しいけど炭は現状、値段高騰、許可が難しいので仕方ない。
鰻事態も高騰してますから値段は仕方ないです。値段が落ち着いたらまた行きたいお店ですね！
I've always wanted to go to my first visit.
I ordered Unadon (5,200 yen), Bone cracker (450 yen), and Yakitori (400 yen).
I am glad that my husband and wife are kindly caring.
Eel is my favorite (less sweetness).
The garnish is pickled in Nara, and it's liver-sucking. I'm happy if it's charcoal-grilled, but at present, the price of charcoal is soaring and permission is difficult, so it can't be helped.
The price is unavoidable because the eel situation is soaring. It's a shop you want to go to again when the price settles down!
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河
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河童道 on Google
★ ★ ★ ★ ★ うなぎ上を注文しました。
注文してから大将が料理してくださいます。
待つこと15分後素敵なうなぎが到着しました。
タレがサイコーです。
I ordered eel top.
After ordering, the general will cook.
After 15 minutes of waiting, a nice eel arrived.
Sauce is great.
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駒
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駒駒三郎 on Google
★ ★ ★ ★ ★ 3年前の夜に行ったら予約はしてありますか？と聞かれて、予約はしていないことを言ったら座敷に1組いるだけで席が開いているのに立たされて待つこと数分間。
まあ予約で埋まっていたのでしょう。
それなら誰もいないカウンターに座ってお茶でも出してくれたらよいのにと思ってムカついて、また来ますと言ってお店を出ました。
それから数年が経ち怒りも薄れたのでお伺いしましたが、普通でお値段が高い。
注文した、うな重（大串 上）が5,400円だったと思います。
中串 並で4,200円。
タレは良い言い方であっさり、私には薄く感じました。
3,500円ほどだったら再度食べに行きますが、このお値段では次はありません。
Do you have a reservation if you went there the night three years ago? When I was asked that I hadn't made a reservation, I had to wait for a few minutes while standing up even though the seats were open with just one group in the tatami room.
Well it was probably filled with reservations.
In that case, I thought it would be nice if I could sit at the counter where no one was there and serve tea, so I was sick and said that I would come again and left the store.
It's been a few years since then, and my anger has diminished, so I asked him, but it's normal and expensive.
I think the Unaju (Ogushigami) I ordered was 5,400 yen.
It costs 4,200 yen, which is the same as a medium skewer.
Sauce was a good way to say it, and I felt it was thin.
If it's about 3,500 yen, I'll go eat again, but at this price, there's no next.
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k
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kozu on Google
★ ★ ★ ★ ★ 2021/11
うなぎ福竹
粋な店主が営む鰻屋。
駐車場は10台程停められるスペースが有り、店内も15人程は入れそう。
うな重は大串（上）5400円、中串（並）4200円が有る。
注文をしてから鰻を割く所から始まり、串打ちから素焼き、蒸してからタレを付けて再び焼くという工程を行う。
その為、うな重が出来るまでは最速でも30分ほどはかかると思った方が良い。
焼き方は関東らしく江戸焼きだが、蒸す時間を短めにしてある為か関西の地焼きに近い食感が有る。
タレも継ぎ足しの深い味わい。
お新香も既製品ではなく自家製というのも拘りを感じる。
店主曰く「鰻も勿論だが、吸い物もお新香も美味しくないとね」との事。
粋な言葉をありがとうございます！
値段もこの辺りの鰻屋では高価な方で、国産の鰻に脂の乗りとかを求める人には向かないお店かな。
要するに玄人好みで有り大人が来るお店。
惜しむらくは炭火焼きだったら更に美味しいと思うのだが、色々と大変なのかもね。
2021/11
Unagi Fukutake
An eel shop run by a stylish shop owner.
There is a space where about 10 cars can be parked in the parking lot, and it seems that about 15 people can enter the store.
Unaju has a large skewer (top) of 5400 yen and a medium skewer (normal) of 4200 yen.
After placing an order, the process starts with breaking the eel, skewering, unglazed, steamed, then sauced and re-baked.
Therefore, it is better to think that it will take about 30 minutes at the fastest until the unaju is formed.
The method of grilling is Edo-yaki, which is typical of Kanto, but it has a texture similar to that of local grilling in Kansai, probably because the steaming time is short.
The sauce is also deeply replenished.
I also feel that the new incense is not ready-made but homemade.
The owner said, "Of course, the eel, but the soup and the new scent must be delicious."
Thank you for the cool words!
The price is also expensive at eel shops around here, so it's not suitable for people who want to get fat on domestic eel.
In short, it's a shop that adults like and come to.
I regret to say that charcoal-grilled food is even more delicious, but it may be difficult.
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L
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Linus on Google
★ ★ ★ ★ ★ Delicious eel. Be prepared for a long wait however. Menu says right on it that it will take 30-40min to prepare. It looks like the regular patrons dial in ahead of time. Very friendly owners. Not much English to speak of.
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