Detailed Course Contents
10,000 JPY Course (8 Items)
1日1組限定【名物うなぎ鍋コース】うなぎ鍋・蒲焼・白焼(小盛)う巻き等8品コース
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Offer period:
Year-round -
Menu Order Reception Time:
18:00 - 21:00
tax included
Important Notes
Provided Days
SUN/MON/TUE/WED/FRI/SAT
Limited Sales Quantity
Reservations are accepted for a maximum of 1 sets per day.
Reservation
Reserve by 23:00 7 days ahead.
Order
Orders can be placed for a group size of 6 to 10 guests only.
Menu Information
先付け
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
骨せんべい
Fish bone crackers
| Menu Info | Deep-fried fish bones (of horse mackerel, sardines, and Pacific saurey etc.). |
|---|---|
| Cooking | Bake/Roast |
うざく
Uzaku
| Menu Info | Broiled eel marinated with vinegar and cucumber, ginger, etc. |
|---|---|
| Ingredients | Eel, Cucumber, Ginger |
| Flavor | Vinegar |
| Cooking | Dress |
肝串焼き
Grilled eel liver
| Menu Info | Cleaned eel organ meats skewered, coated in eel sauce, and grilled. |
|---|---|
| Ingredients | Eel |
| Cooking | Bake/Roast |
蒲焼・白焼（小盛）
Broiled eel (kabayaki,shirayaki)
| Ingredients | Eel |
|---|---|
| Cooking | Steam, Bake/Roast |
うなぎ鍋
Eel Hot Pot
締めの雑炊もしくはおうどん
Last dishes (udon or rice soup)
* Ingredients listed are representative and may not include everything in the dish.Additional ingredients may be used. Depending on season and availability, ingredients may change.
* Photos shown are for illustration purpose only.
* Price per person
* The price is in Japanese Yen (JPY)
Multiple Language Conversion System is Gurunavi's original system protected by patents (Japan Patent No. 5898365, No. 5952479)