Unagi Yondaime Kikukawa Narita Airport

By grilling at high heat for a short time, the skin becomes crispy and fragrant, while the flesh is fluffy and thick, resulting in a rich and fatty eel. This is a specialty of Kikukawa that can be enjoyed whole. Grilled eel Ippon Ju, liver soup, pickles.

Hitsumabushi, which was born in Aichi like our restaurant, is a representative dish of Nagoya cuisine. It uses a whole eel that has been finely chopped and grilled, making it very filling. You can enjoy it as is, or add condiments or turn it into a tea rice dish for a delicious experience. Grilled eel hitsumabushi, liver soup, pickles, condiments.

This is grilled eel on a stick from Kikukawa, using a secret sauce that has been passed down since the establishment. Grilled eel on a stick, rice, liver soup, pickles.

This is prepared using a different grilling method than kabayaki. Enjoy the fragrant skin and thick flesh with wasabi, ginger, and white soy sauce. White grilled fish, rice, liver soup, pickles.

This is a luxurious dish that allows you to enjoy both grilled eel and white grilled eel. Grilled eel, white grilled eel, rice, liver soup, pickles.

We have made a single hitsumabushi easier to eat by making it a smaller size. For the first serving, please enjoy the eel as it is. For the second serving, please enjoy it with condiments. For the third serving, you can enjoy the change in flavor and texture by making it into a tea rice. Hitsumabushi, soup, pickles, condiments.

This dish features grilled eel placed on top of white rice in a bowl, drizzled with a secret sauce. You can enjoy the rich flavor of the eel combined with the sweet and savory sauce-soaked rice. Unadon (4 pieces), soup, pickles.

This dish features grilled eel placed on top of white rice in a bowl, drizzled with a secret sauce. You can enjoy the rich flavor of the eel combined with the sweet and savory sauce-soaked rice. Unadon (3 pieces), soup, pickles.

This dish features grilled eel placed on top of white rice in a bowl, drizzled with a secret sauce. You can enjoy the rich flavor of the eel combined with the sweet and savory sauce-soaked rice. Unadon (2 pieces), soup, pickles.

You can enjoy both the juicy texture of the grilled dashimaki tamago made with plenty of dashi and the kabayaki. Unatama Don (3 pieces), soup, pickles.

You can enjoy both the juicy texture of the grilled dashimaki tamago made with plenty of dashi and the kabayaki. Unatama Don (2 pieces), soup, pickles.

Using a secret sauce that has been added to since its establishment, the skin is crispy and the flesh is fluffy. This is a grilled eel with rich fat.

This is finished with a different grilling method than kabayaki. Enjoy the fragrant skin and thick meat with wasabi, ginger, and white soy sauce.

A dish that combines the sweetness of egg, the flavor of dashi, and the rich umami of eel.

This dish is a perfect harmony of the rich flavor of eel, the crispness of cucumber, and the refreshing acidity of vinegar.

You can enjoy the rich flavor of eel and its aroma infused into the sticky rice, along with the refreshing scent of bamboo leaves.

Deep-fried eel bones packed with calcium, seasoned with salt. Enjoy the crispy texture.

A tasting set featuring calcium-rich eel bones, a Tokyo specialty with a fragrant sweetness reminiscent of okoshi, and a refreshing spiciness of sansho pepper combined with the umami of salt, all seasoned in three exquisite flavors reminiscent of chicken wings.