Bincho Unagi An
備長うなぎ庵
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A renowned eel restaurant with confidence
Ratings
Japan User ratings3.14(1 review)Reviews
Menu
(one and a half)
(One Tail)
(Grilled half eel) (Grilled half eel without sauce) You can enjoy the rich flavor of grilled eel without sauce with wasabi soy sauce and sansho salt. Red and White is available in Premium and Special Premium.
(3/4 tail)
(Half tail) pickles and soup included
4-point condiment set: chopped green onion, sesame, seaweed, wasabi. The eel is cut into easy-to-eat pieces. Includes rice bowl, rice paddle, and spoon +380 yen.
(For two servings)
(About five pieces) It may not be available depending on the season.
(with Mini Salad)
(with Mini Salad)
(Five types of vegetables, chicken tempura, two large shrimp)
(with soup and pickles)
・Chawanmushi (steamed egg custard) ・Grilled eel half a portion ・Rice with shredded egg, burdock, pickles, yuzu shichimi tororo, myoga, perilla leaves, Arima pepper, dashi, condiments wasabi, green onions, and kakiage. First, please enjoy it as eel rice bowl. Next, please add tororo, myoga, perilla leaves, and sansho berries on top of the rice. Finally, place kakiage, condiments, and a piece of eel on the rice and pour delicious dashi over it. ・Eel half portion... 3,500 yen ・Eel whole... 5,600 yen ・Can change eel to chicken... 2,300 yen
(Large shrimp and five types of vegetables) - served with pickles, salad, and soup - The tempura rice bowl and duck rice bowl at our restaurant are delicious for a reason. The shrimp in the tempura rice bowl are large and tasty, with the heads sprinkled with sansho salt. The duck meat is grilled over charcoal. We use our homemade eel sauce for all rice bowls, which pairs well with the sansho and enhances the flavor.
(Koshigaya green onion tempura 2 pieces with egg) - served with pickles, salad, and soup - The tempura and duck rice bowl at our restaurant is delicious for a reason. The shrimp in the tempura is large and tasty, with the heads sprinkled with sansho salt. The duck meat is grilled over charcoal. We use our homemade eel sauce for all rice bowls, which pairs well with the sansho and is delicious.
1/4 tail
Sansho Salt / Nori Salt each
Six pieces
Contains eel
Vinegared dish
Three pieces
One roll cut into six pieces
Staff Recommended
Please choose from options other than non-alcoholic beer.
Raw material rice (polishing ratio) Alcohol 15 degrees ・ Acidity 1.1
A floral aroma and rich flavor intertwine to create a softness with depth, where umami, sweetness, and acidity harmonize, leaving a pleasant aftertaste that lingers to the throat, coloring a moment of quality. Rice ingredients (polishing ratio) Koji rice / Sake rice: Gohyakumangoku 50% / Niigata Prefecture rice 33% Alcohol 15 degrees Sake meter value +2.0 / Acidity 1.2 Asahi Shuzo / Nagaoka City, Niigata Prefecture
Saitama produced
Junmai sake (medium dry) or Honjozo dry Kanazima sake / Oita Prefecture Kunisaki eel pairing sake. 12 consecutive years in the Hall of Fame, Nishi no Seki handcrafted junmai sake with a gentle and pleasant umami. Selected by sake professionals, this sake pairs well with eel, ranked number one for 11 consecutive years. Rice used (Hattan Nishiki, Hinohikari) with a polishing ratio of 60% and 63%, alcohol content 15 degrees, sake meter value -1.5, acidity 1.4, medium dry, recommended served chilled or slightly warmed. Nishi no Seki honjozo has a combination of rich flavor and crispness, with a fragrant, mellow, and full-bodied taste. It pairs well with grilled eel that enhances the flavor of the ingredients. Rice used (Hattan Nishiki, Akebono), polishing ratio 65%, alcohol content 15 degrees, sake meter value +2, acidity 1.2, amino acid content 1.8, slightly dry, recommended served chilled.
Oita cold/warm 1 go each
Cold/Warm each 1 cup…420 yen 2 cups…820 yen
1 go
1 go
1 Go
1 go
Sweet potato (Kogane Sengan/25 degrees) made from organically grown sweet potatoes, particularly Kogane Sengan. This shochu is crafted with a commitment to quality ingredients and traditional methods, refusing mass production to create a legendary spirit.
A genuine sweet potato shochu made using yellow koji, which is used in sake made from sweet potatoes (Satsuma sweet potatoes, rice malt / 25 degrees). It has a vibrant and fruity aroma unique to aged liquor, with a rich aftertaste.
A genuine sweet potato shochu made using yellow koji, which is used for sake made from sweet potatoes (Kogane Sengan and Eiwa Purple Sweet Potatoes / 25 degrees). It has a vibrant and fruity aroma unique to aged spirits, with a rich aftertaste. The difference from the red label is the use of the rare Eiwa purple sweet potato.
Rice soda mixed drink (pure sake lees, sake/39 degrees) is a high-alcohol shochu distilled directly from the sake lees of the famous Japanese sake [Dassai] on the day it was removed. It is rich in the nutrients and umami components of rice.
Sweet potato (Satsuma sweet potato, potato koji / 25 degrees) 100% red sweet potato shochu. It has a rich aroma of the natural sweetness of red sweet potato and a smooth, refreshing taste.
Barley (domestic two-row barley, black koji/25 degrees) is a long-term stored shochu with the original toasty and sweet flavor of barley and easy drinkability. 'Just as one polishes a sword without a single cloud, by refining the heart and knowing oneself, one elevates oneself.'
Water, on the rocks, soda, hot water each
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