Hitsumabushi Unagi Sumito
ひつまぶし 鰻すみと / Hitsumabushi Eel Sumito
| M | D | M | D | F | S | S |
|---|---|---|---|---|---|---|
22 | 23 | 24 | 25 | 26 | 27 | 28 |
29 | 30 | 7/1 | 2 | 3 | 4 | 5 |
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
Exquisite grilled eel dishes with a fragrant finish
Empfohlene Punkte
Empfohlenes Menü
Auswertung
Japan Nutzerbewertungen4.13(1Einträge)Rezensionen
Foto
Speisekarte
In order to prevent unapproved cancellations, we have set a deposit. The deposit is refundable upon your visit, but will be charged in case of no-show cancellation. We also recommend the use of credit cards for payment. In the case of debit or prepaid cards, it may take several weeks for the refund depending on the financial institution.
Peony 9,800 yen (2pcs.) Extra high 7,800 yen (1.5pcs) Top 5,800 yen (1 fish) Please choose from the above on the day. Hitsumabushi is served in a simple yet profound cooking method called "Naoyaki". The eel cooked "nao yaki" has a rich flavor and fragrant aroma because the far-infrared ray effect of the charcoal fire removes excess fat. The contrast between the crispy texture of the skin and the juicy flesh spreading in your mouth is an unforgettable experience once you try it.
Extra high 9,300 yen (2pcs.) Extra high 7,300 yen (1.5pcs) Top 5,300 yen (1 fish) The eel served at our restaurant is "Kanto steamed" to bring out the best flavor of the eel. We use a two-step cooking method, first steaming the eel and then grilling it after basting it with sauce. This process makes the meat fluffy and tender, and the sweet and spicy sauce is perfectly mixed with the meat. This method allows the fat of the eel to drain off moderately, resulting in a more refined flavor.
For our main dishes, Hitsumabushi and Unajuu, please check the 'Course' section on the top page.
.jpg?format=webp)
.jpg?format=webp)
