Edogawa Daimaru Kobe

The eel is opened from the back, with the head cut off and sliced into two pieces horizontally. It is skewered, grilled, and steamed to remove excess fat, then grilled again. The eel, cooked 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 produced. We use eels raised under strict quality control at eel farms in Kagoshima Prefecture. Our craftsmen fillet 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. *To provide higher quality eel, the origin of the eel may vary depending on the situation. (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 grilled eel) ■ Assorted platter (eel jelly, eel salad, summer simmered dish, 1 type of sashimi) ■ Summer vegetable tempura ■ Soup ■ Pickles

■ Mini Ohitsu Mabu Shi (1/2 eel kabayaki) ■ Assorted basket (eel jelly, uzaku, summer simmered dish, 1 type of sashimi) ■ Summer vegetable tempura ■ Soup ■ Pickles

Eel bowl (one grilled eel) | Chawanmushi (steamed egg custard) | Liver soup | Pickles

■Matsukado■Chawanmushi (steamed egg custard)■Rice (white rice or grilled rice ball)■Pickles■Shiitake-flavored clear soup (in a clay pot)■Sweet red bean warabi mochi style※The shiitake-flavored clear soup can be served with tea poured over it if desired【Example of Matsukado】・Grilled eel with white soy sauce・Mentaiko (spicy cod roe) rolled omelet・Braised pork belly・Fried hamo (pike eel) with rice crackers・Grilled eel kabayaki・Corn tofu・Kanpachi (amberjack) salad with ponzu jelly・Today's obanzai (home-cooked dish)・Mozuku seaweed in vinegar

Grilled eel (half body) with soup and pickles

Grilled eel (3/4 of a tail) with soup and 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 experience.

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

Grilled eel (1 piece) Tempura assortment Sashimi Chawanmushi Liver soup Rice Pickles

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

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 quantity available. *The photo shows two pieces. *The image is for illustration purposes.

The eel is grilled with a secret sauce.

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