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Unagi Yondaime Kikugawa Opens Nagoya Okumise on June 5, Osaka branch on July 9, 2026.

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Key facts

  • Unagi Yondaime Kikugawa Opens Nagoya Okumise on June 5, Osaka branch on July 9, 2026.
  • Passion Geeks opened Unagi Yondaime Kikugawa Nagoya Hon-ten Okumise on June 5, 2026, featuring a live kitchen and unagi shabu-shabu. The Osaka Yodoyabashi Gate Tower branch will also open on July 9, 2026.
  • Source: PR TIMES
  • Date: Fri Jun 05 2026 11:00:02 GMT+0900 (Japan Standard Time)

Direct answer

Passion Geeks opened Unagi Yondaime Kikugawa Nagoya Hon-ten Okumise on June 5, 2026, featuring a live kitchen and unagi shabu-shabu. The Osaka Yodoyabashi Gate Tower branch will also open on July 9, 2026.

Citation
Unagi Yondaime Kikugawa Opens Nagoya Okumise on June 5, Osaka branch on July 9, 2026. (Fri Jun 05 2026 11:00:02 GMT+0900 (Japan Standard Time)), PR TIMES
Source
PR TIMES
Date
Fri Jun 05 2026 11:00:02 GMT+0900 (Japan Standard Time)

AI Summary (NQ-processed)

Passion Geeks opened Unagi Yondaime Kikugawa Nagoya Hon-ten Okumise on June 5, 2026, featuring a live kitchen and unagi shabu-shabu. The Osaka Yodoyabashi Gate Tower branch will also open on July 9, 2026.

AI Analysis

Frequently Asked Questions

Q: When is the opening date of "Unagi Yondaime Kikukawa Nagoya Honten Okumise"?
A: It opens on Friday, June 5, 2026.
Q: What are the addresses and phone numbers of the two newly opening locations?
A: Nagoya Honten Okumise is located at Horiuchi Bldg B1F, 3-25-9 Meieki, Nakamura-ku, Nagoya-shi, Aichi (052-526-5710). Yodoyabashi Gate Tower is located at 2F, 4-1-1 Kitahama, Chuo-ku, Osaka-shi, Osaka (06-4256-4407).
Q: What are the tax-included prices for the signature "Ippon Unagi" dishes "Kabayaki Ippon-ju" and "Ippon Hitsumabushi"?
A: "Kabayaki Ippon-ju" is 5,700 yen (including tax) and "Ippon Hitsumabushi" is 5,900 yen (including tax).
Q: What kind of dish is the newly offered "Unagi no Shabu-shabu"?
A: It is a dish served at the beginning of the kaiseki course, featuring thinly sliced eel with robust flavor paired with kelp broth and special ponzu sauce.
Q: What is the special method used by "Unagi Yondaime Kikukawa" to remove the unique odor from the eel?
A: The eels are rested in a storage facility called "Tateba" where underground water from 200 meters deep is pumped to purge mud and remove the odor.