Unagi Kappo Zen
うなぎ割烹 善
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
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Thank you for coming to our restaurant. We use a whole live eel for each person! Each part of the eel is prepared in a different way in our kappo (Japanese cooking) course. We carefully wash the bones of the eel one by one, remove the blood, and use the broth made from the dry-roasted bones in our dishes.
A whole live eel is used. This is a winter-only winter nabe course only available at the eel kappo restaurant. You can enjoy Zosui (rice porridge) with eel broth as a finish. Please order from 2 persons. The contents of this course can be enjoyed by the whole family.
2/3 eel, 1 type of eel side dish, eel broth soup, homemade pickled vegetables
1/3 eel, 1 type of eel side dish, eel broth soup, homemade pickled vegetables
2/5 eel pieces, 1 type of eel side dish, eel broth soup, homemade pickled vegetables
Eel 2/3 piece, 2 types of eel side dishes, eel broth soup, homemade pickled vegetables
Whole eel, 2 types of eel side dishes, eel broth soup, homemade pickled vegetables
Hitsumabushi made with white soup from eel bones, served with two types of eel side dishes and homemade pickled rice bran.
One drink order system is in place.
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