Idaten
韋駄天
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A specialty restaurant where tradition and creativity merge in eel cuisine
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The course includes a variety of basic conger eel dishes.
Mini conger eel course. Menu may change slightly depending on the season. Please feel free to enjoy various dishes of conger eel Please enjoy a little bit at a time.
This is a specialty of Vikaten and is also served in other courses. Dip the eel in the broth made from conger eel and enjoy it with fresh wasabi. Finish with a bowl of mild zosui (rice porridge). It is a classic dish, but it is full of flavor and nourishment. It will soak into your body.
By using conger eel bones and heads in the wariage as well, the result is a very refreshing fish sukiyaki. Please enjoy it with plenty of vegetables and a mild egg. The dish is served in a hearty portion with a variety of dishes such as conger eel sashimi and conger eel tempura, not to mention the finish of the hot pot.
We have prepared a special course that includes not only conger eel but also other seasonal dishes in the hope that you will use it for a special occasion such as business entertainment or a meeting with friends. Enjoy a variety of flavors, a little at a time. We have prepared a wide variety of single dishes that cannot be enjoyed in other courses, such as fried conger eel with seasonal ingredients, to create a course that is full of special flavor.
White wine from Piedmont, 100% Arneis, easy to drink, dry, aged. Matches well with dishes like eel, soy sauce, and dashi. Enhances your meals. Recommended dishes: Densuke hot pot, fried eel, glass... 1,155 yen, bottle... 6,930 yen
Red wine from Lazio region, Montepulciano 60%, Syrah 20%, Cesanese 20%. Smooth full-bodied with concentrated red fruit and spice aromas. Elegant tannins and a soft mouthfeel. Pairs well with tare-based dishes. Recommended dishes: Anago Sukiyaki, Anago Kabayaki. Glass... 1,155 yen, Bottle... 6,930 yen.
White wine from Veneto, Garganega 40%, Trebbiano Toscano 20%, Cortese 20%, a mineral wine that pairs perfectly with fruity dry seafood. Delicate yet has a refined fruit aroma and good balance. Recommended dishes: Anago Yubiki, Densuke Nabe, Glass... 880 yen, Bottle... 4,840 yen
Red wine from Puglia, 100% Primitivo, with a smooth medium body and a pleasant, bouncy impression, offering a refined soft taste. The aroma features cherries and flowers elegantly. Recommended pairings: Anago sukiyaki, Anago kabayaki, Glass... 880 yen, Bottle... 4,840 yen
Glass from 880 yen
Glass from 880 yen
We will prepare and serve it refreshingly using plum extract.
Regarded as comparable to Champagne, Italy's treasure 'Franciacorta' is primarily Chardonnay from Lombardy, with Pinot Bianco and Pinot Nero. It has a firm dry straw-yellow color. It radiates a sparkling brilliance and possesses exceptional quality and persistence. The delicate bouquet and distinctive yeast aroma blend with tropical fruit scents to create a special impression. Recommended dishes: Anago sashimi in general, grilled anago; 750ml...14,850 yen; 375ml...8,190 yen.
Trentino-Alto Adige Pinot Bianco 100% crisp dry fresh and fruity aroma. Lively acidity enhances your meal. Recommended for those who prefer starting with bubbles. Dishes that pair well: all types of grilled eel sashimi; grilled eel 750ml
Veneto region Glera 85%, Pinot Nero 15% A vibrant dry wine that attracts with its lovely pink color. A rosé sparkling wine that gently complements dashi and soy sauce. Enjoyable from the start with this one bottle. Recommended dishes: Grilled anago sashimi and shiso rolls 750ml
100% Chardonnay from Sicily, a smooth and full-bodied dry white wine made on the island of Sicily. The concentration is irresistible. Recommended dishes: Anago cream croquette, Anago grilled white. 750ml
Veneto region Gargagnaga 85%, Trebbiano di Soave 15% with a refreshing dry taste and distinctive aroma reminiscent of ripe apples. It is dry with a good balance of acidity and a long finish. Pairs well with dishes: grilled white fish and fried foods 750ml
Sardinia Vermentino 100% with a striking label featuring a spiny lobster. Crisp and dry, it pairs well with a variety of seafood. Recommended dishes: steamed eel, eel tempura 750ml
Corvina Veronese / Corvinone 80%, Rondinella 20% A full-bodied wine made from dried grapes, produced from double the amount of grapes compared to regular wine, one of Italy's top red wines. A brand that combines strength and depth with drinkability. Pairs well with dishes: Anago Sukiyaki, Anago Kabayaki 750ml
The essence of Italian wine crafted by a prestigious producer of full-bodied Chianti with a pleasant acidity, made from 95% Sangiovese and 5% Colorino from Tuscany. The balanced acidity and spice notes are delightful. Recommended pairings: Anago Katsu Sandwich, Anago Kabayaki 750ml
100% Cabernet Sauvignon from Umbria, a well-balanced medium-bodied blend. Smooth texture with rich umami. Pairs well with: grilled skewers and anago kabayaki 750ml.
Katsu sandwich is recommended!
Healthy Basil!
Steamed Conger Eel is popular!
We make a sauce using the bones and head of the conger eel. It results in a very refreshing fish dish. Please enjoy the conger eel coated in egg.
Please enjoy shabu-shabu with anago soup and topped with fresh wasabi. For the finish, have creamy zosui or fresh somen!
Crisp onions and burdock enhance the flavor of the conger eel. Rich in dietary fiber and collagen, it is also recommended for women.
The definitive version wrapped in egg with the flavor of anago broth! Repeat customers are increasing.
Handa somen absorbs the flavor of anago broth for an unparalleled taste!
The classic and standard way to finish a meal, the fluffy and creamy zosui is definitely a must-have.
Anago Juu is recommended grilled! ・Regular... 2,200 yen each ・Medium... 2,700 yen each
Refreshing Handa Somen!
This is a cooking method that allows you to enjoy the ingredients. The skin is grilled on high heat until it is crispy, while the flesh is lightly grilled to be fluffy.
Grilled with a secret sauce that has been passed down for 30 years.
Crispy, fluffy, freshly fried anago is delicious.
This is a luxurious version of tempura with anago and seasonal vegetables.
Surprisingly delicious! Please enjoy the anago that has changed flavor with the katsu. It is also tasty when eaten with wasabi and salt.
Homemade with anago and shimeji. The tomato sauce pairs perfectly. It's popular!
The three types of anago include grilled, blanched, and thinly sliced. Enjoy the three different flavors.
It is prepared in a Japanese style with homemade soy sauce koji.
Sashimi has a texture similar to pufferfish. Please enjoy the sweetness of the anago.
Yubiki, please imagine conger eel. It is finished even more deliciously with the umami that is different from conger eel, enhanced by plum paste and wasabi.
Shimozukuri is grilled over charcoal to scorch the skin.
You can enjoy all types of anago that can be prepared as sashimi as nigiri sushi.
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