Edo-Kawa Daimaru Kobe Filiale

The eel is opened from the back, with the head cut off and the body sliced into two pieces. It is skewered, grilled, and steamed to remove excess fat before the final grilling. The eel, prepared with the seasoned technique known as 'Three Years of Skewering, Eight Years of Splitting, a Lifetime of Grilling,' is characterized by its removal of excess fat, resulting in a plump and very tender texture.

Founded in Kyoto in 1952, we have been preserving our original sauce for 70 years as of 2022, continuously adding to our carefully crafted sauce since the beginning.

Eels from Edogawa are 100% domestically sourced. We use eels raised under strict quality control at eel farms in Kagoshima Prefecture. Our craftsmen prepare the eels, and we serve freshly grilled eel. We also pay attention to the ambiance and service, allowing you to enjoy the craftsmanship in a relaxed setting. *Please note that the origin of the eel may vary depending on the situation to provide higher quality eel. (Kagoshima Prefecture, Shizuoka Prefecture, Miyazaki Prefecture)

Each grain of rice, fluffy and sweet, pairs perfectly with the savory aroma of the eel from Edogawa and the deep flavor of the original sauce, creating a wonderful harmony.

■ Mini Eel Rice (1/2 eel grilled) ■ Eggplant with eel miso, autumn simmered vegetables, mushrooms and water spinach salad ■ Assorted sashimi (2 types) ■ Assorted tempura ■ Soup ■ Pickles

■ Mini Ohitsu Mabu Sushi (1/2 eel grilled with sweet soy sauce) ■ Grilled eggplant with eel miso, autumn simmered vegetables, mushrooms and water spinach salad ■ Assorted sashimi (2 types) ■ Assorted tempura ■ Soup with tea and condiments ■ Clear soup ■ Pickles

Grilled eel liver rice bowl, steamed egg custard, soup, pickles

■Matsukado■Chawanmushi■Rice (white rice or grilled rice ball)■Pickles■Shiitake flavored soup (in a teapot)■Sweet potato warabi mochi※The shiitake flavored soup can be served as ochazuke if preferred【Example of Matsukado】・Grilled eel with white soy sauce・Mentaiko dashi rolled omelette・Steamed chicken with mala sauce・Mushroom tempura・Grilled eel kabayaki・Sesame tofu・Namban pickled pike eel・Today's obanzai・Today's sashimi

■ Mini Unagi Steamed in Seiro ■ Three Types of Obanzai ■ Chawanmushi ■ Pickles ■ Soup ■ Sweet Potato Warabi Mochi

Grilled eel (half body), soup, pickles

Grilled eel (3/4 tail) ■ Soup ■ Pickles

Grilled eel (1 piece), liver soup, pickles

■ Grilled eel (1 whole + 1/4) ■ Liver soup ■ Pickles

Grilled eel (1 whole + 1/2), liver soup, pickles

Grilled eel (1 piece), simmered jelly, liver soup, pickles

■Ohitsumabushi■Condiments (chopped seaweed, green onion, wasabi, rice crackers)■Liver soup■Tea■Pickles

1. First, enjoy it as is. Serve it in a rice bowl and savor the fluffy eel with rice. 2. Add condiments. Mix in seaweed, green onions, and wasabi to enjoy the harmony of eel and condiments. 3. Lightly as a tea rice. Top with rice crackers and enjoy until the end with 'Kyucha', a blend of tea and broth, for a delicious and smooth finish.

Grilled eel (half body), assorted tempura, sashimi, chawanmushi, liver soup, rice, pickles

Grilled eel (1 piece), assorted tempura, sashimi, chawanmushi, liver soup, rice, pickles

Sashimi, Tempura, Seasonal Simmered Dish, Chawanmushi, Soup, Rice, Pickles

■ Eel Omelette Rice ■ Chicken Rings, Bell Pepper, Broccoli ■ Fried Chicken ■ Fried Shrimp ■ Hamburger ■ French Fries ■ Dashi Rolled Omelette ■ Cherry Tomatoes, Lettuce ■ Chawanmushi ■ Pudding

Grilled eel wrapped in a rolled omelette. Enjoy it fresh off the grill.

Grilled eel liver on a skewer. A perfect dish for pairing with sake. Limited availability. *The photo shows two pieces. *The image is for illustration purposes.

The eel is grilled with a secret sauce.

You can feel the umami of the eel itself. Please enjoy it with wasabi soy sauce or ponzu.