Idaten
韋駄天
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A specialty restaurant where tradition and creativity merge in eel cuisine
Ratings
Japan User ratings3.36(1 review)Reviews
Menu
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.
This course features a variety of classic conger eel dishes. The menu varies depending on the season and the day. We strive to serve dishes that everyone will enjoy.
Katsu sandwich is recommended!
Healthy Basil!
Steamed conger eel is popular!
The contents change depending on the day, from 550 yen.
Enjoy the freshly made deliciousness prepared after your order
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 topped with fresh wasabi. For the finish, choose between 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.
For two people - the final dish will be somen noodles.
The definitive version of egg wrapped in the flavor of anago broth! Repeat customers keep coming back.
Handa somen absorbs the flavor of anago broth for an unparalleled taste!
The classic finale, the standard 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 over 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 and fluffy, freshly fried anago is delicious.
A luxurious version featuring tempura of anago with 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 mushrooms. It pairs perfectly with tomato sauce. Very popular!
The three types of anago include grilled, hot water blanched, and thinly sliced. Enjoy the three different flavors.
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 is reminiscent of conger eel. The umami, different from conger eel, is enhanced by the plum paste and wasabi, making it even more delicious.
Shimozukuri is prepared by searing the skin over charcoal.
You can enjoy all types of anago that can be prepared as sashimi as nigiri sushi.
Yuzu, Lime, Calpis
This is a refreshing chuhai made with 'Fully Ripe Plum Drops'!
A highball like no other, made with 'Fully Ripe Ume Drops'★
Oolong tea, apple, orange, grape juice, Calpis, cola, ginger ale
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