Detailed Course Contents
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
Sakizuke (starter)
| Menu Info | The first dish served during a Japanese course meal. |
|---|
Fish bone crackers
| Menu Info | Deep-fried fish bones (of horse mackerel, sardines, and Pacific saurey etc.). |
|---|---|
| Cooking | Bake/Roast |
Uzaku
| Menu Info | Broiled eel marinated with vinegar and cucumber, ginger, etc. |
|---|---|
| Ingredients | Eel, Cucumber, Ginger |
| Flavor | Vinegar |
| Cooking | Dress |
Grilled eel liver
| Menu Info | Cleaned eel organ meats skewered, coated in eel sauce, and grilled. |
|---|---|
| Ingredients | Eel |
| Cooking | Bake/Roast |
Wrapped omelet with eel
| Menu Info | A dish of beaten egg mixed with 'dashi' stock, cooked and wrapped around grilled eel. |
|---|---|
| Ingredients | Eel, Hen's egg |
| Cooking | Bake/Roast |
Grilled eel without seasoning (Half)
| Menu Info | Sliced eel is skewered and broiled without any sauce. Spices or soy sauce are usually applied before eating. |
|---|---|
| Ingredients | Eel |
| Cooking | Bake/Roast |
Eel served over rice in a lacquered box (one)
| Menu Info | Unagi (freshwater eel) broiled in and topped with a sweet, soy-sauce based sauce, then served over rice in a bento box. |
|---|---|
| Ingredients | Eel, Rice |
| Flavor | Kabayaki sauce |
| Cooking | Bake/Roast |
* 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)