.jpeg?format=webp)
Unagi Ogawa Abiko
うなぎ お㚙川 我孫子店
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
25 | 26 | 27 | 28 | 29 | 30 | 31 |
11/1 | 2 | 3 | 4 | 5 | 6 | 7 |
Latest Information
Enjoy Deliciousness with Your Choice of Grilling Style for Unagi
Highlights
Ratings
Reviews
Photos
Menu
It can be enjoyed half and half in Kansai-style and half in Kanto-style grilling. Kansai style: Eels are grilled over charcoal for a long time to make them fragrant, crispy and fluffy inside. Kanto style: Eels are steamed and then grilled over charcoal. The soft and fluffy texture is very popular.
It can be enjoyed half and half in Kansai-style and half in Kanto-style grilling. Kansai style: Eels are grilled over charcoal for a long time to make them fragrant, crispy and fluffy inside. Kanto style: Eels are steamed and then grilled over charcoal. The soft and fluffy texture is very popular.
関西風・関東風の焼き方で、半々づつ愉しめます。 関西風・・・長時間炭火で焼き上げ、香ばしくカリッと中はふわっと焼き上げます。 関東風・・・うなぎを蒸した後に、炭火で焼く。ふわトロ食感が大好評です。
細かく刻んだうなぎをごはんにまぶして食べるひつまぶし。 ウナギの蒲焼きは備長炭で関西風にカリッと焼き上げます。 ３通りのおいしさが楽しめます。 一膳目はそのまま… 二膳目は薬味を加えて… 三膳目はお茶漬けに…
You can choose either Kansai-style or Kanto-style grilling.
It can be enjoyed half and half in Kansai-style and half in Kanto-style grilling. Kansai style: Eels are grilled over charcoal for a long time to make them fragrant, crispy and fluffy inside. Kanto style: Eels are steamed and then grilled over charcoal. The soft and fluffy texture is very popular.
If you come to Ogakawa, be sure to try this! You can enjoy it in both Kansai and Kanto styles, half and half. Kansai style... grilled over charcoal for a long time, resulting in a fragrant, crispy exterior and a fluffy interior. Kanto style... steamed eel that is then grilled over charcoal. The fluffy and melt-in-your-mouth texture is very popular.
If you come to Ogakawa, be sure to try this! You can enjoy both Kansai-style and Kanto-style grilling in equal parts. Kansai-style... Grilled over charcoal for a long time, resulting in a fragrant, crispy exterior and a fluffy interior. Kanto-style... The eel is steamed before being grilled over charcoal. The fluffy and melt-in-your-mouth texture is very popular.
If you come to Ogakawa, be sure to try this! You can enjoy it in both Kansai and Kanto styles, half and half. Kansai style... grilled for a long time over charcoal, resulting in a fragrant and crispy exterior while the inside is fluffy. Kanto style... steamed eel is grilled over charcoal afterward. The fluffy and melt-in-your-mouth texture is very popular.
Hitsumabushi is a dish where finely chopped eel is sprinkled over rice. The grilled eel is cooked to a crispy finish using binchotan charcoal in the Kansai style. You can enjoy it in three different ways: the first serving as is... the second with condiments added... and the third as ochazuke (rice with tea).
If you come to Ogakawa, be sure to try this! You can choose between Kansai-style or Kanto-style grilling.
If you come to Ogakawa, be sure to try this! You can enjoy both Kansai-style and Kanto-style grilling in equal parts. Kansai-style... grilled over charcoal for a long time, resulting in a fragrant, crispy exterior and a fluffy interior. Kanto-style... steamed eel is grilled over charcoal afterward. The fluffy and melt-in-your-mouth texture is very popular.
If you come to Ogakawa, be sure to try this! You can enjoy it in both Kansai and Kanto styles, half and half. Kansai style... grilled over charcoal for a long time, resulting in a fragrant, crispy exterior and a fluffy interior. Kanto style... steamed eel that is then grilled over charcoal. The fluffy and melt-in-your-mouth texture is very popular.
If you come to Ogakawa, be sure to try this! You can enjoy it in both Kansai and Kanto styles, half and half. Kansai style... grilled over charcoal for a long time, resulting in a fragrant and crispy exterior while being fluffy inside. Kanto style... steamed eel that is then grilled over charcoal. The fluffy and melt-in-your-mouth texture is very popular.
It can be enjoyed half and half in Kansai-style and half in Kanto-style grilling. Kansai style: Eels are grilled over charcoal for a long time to make them fragrant, crispy and fluffy inside. Kanto style: Eels are steamed and then grilled over charcoal. The soft and fluffy texture is very popular.
Junmai Daiginjo 50
Junmai Genshu
Junmai sake
Junmai Daiginjo
Sakura Flower Junmai Ginjo
.jpeg?format=webp)
