When you say Narita, many people probably think of Naritasan Shinshoji Temple, but it is not the only thing to see. In Narita, there are many people who provide hospitality to visitors, and I would like you to know about them. Here, we will introduce them to you as “People of Narita”!
Our guest this time is Rieko Koizumi, Representative Director of Narugeya Co., Ltd. and fourth-generation owner of "Narugeya," a long-established eel restaurant with 150 years of history. Born and raised in Narita, she has devoted herself to carrying on the restaurant's legacy for many years. We sat down with her to hear about that history and her deep affection for the city.
— Could you tell us about the restaurant? —
We run both a restaurant and a ryokan inn, and these days the eel restaurant is our main focus. We serve our signature dish, the "Ainose Una-ju" — a combination eel rice box that Narugeya was the first to offer. We're proud to say that this year marks our 150th anniversary.
In the old days, the ryokan was the heart of the business. There was even a space on the property where buses could pull in, almost like a roadside stop, and we ran all sorts of things — a yokan sweet shop, ramen, and shaved ice in summer for guests on their way back from the beach. It's thanks to our parents working so hard that this place is still here today.
— Could you tell us a little about your own background? —
I was born and raised in Narita. I went straight into the business after junior college and never really considered working anywhere else. I've been here ever since.
In terms of generations, my grandmother started it all, and I'm the fourth. I've also heard that my grandfather ran a poultry shop at some point — this land carries many layers of different trades and stories.
— Do you have any favorite spots around the Narita Airport area? —
I love the view from the Keisei train. Coming back from Tokyo and seeing all that greenery — it just makes me feel at ease. I also love the countryside scenery in general. The stations around Sougo-Sando and Shisui have this wonderfully old-fashioned, unhurried atmosphere that I find really special. It's a quieter, more grounded side of Narita — quite different from the busy tourist spots.
— What has kept you going with the restaurant all these years? —
More than anything, it's the long-time customers that keep me here. If I were to close, the people who've been coming for years would lose a place to sit down and have a cup of tea. These are relationships built over many years, and I never want them to feel like just another transaction.
— When did you start the dog café? —
The building was actually something I had built when I was around 28, with the idea of opening a coffee shop — so it's been there for 30 to 40 years now. It sat unused for a while, but then one of my staff suggested, "We get so many customers with dogs — why don't we do something for them?" We gave it a try and it was a huge hit. A place where you can relax with your dog is still quite rare along the Naritasan approach, and it's become something a lot of people really appreciate. My staff do a wonderful job running it.
— Finally, do you have a message for our readers? —
Please don't just stick to the main approach road — venture into the side streets and narrow alleyways too. You might just discover a whole new side of Narita.
Along the Naritasan approach, there are so many shops that local people have nurtured over many, many years. Once you've hit the well-known spots, try ducking into a back lane and soaking up the atmosphere that's been here for generations. And of course, we'd love for you to stop by Narugeya too.
