Edogawa Daimaru Kobe

The eel is opened from the back, the head is cut off, and it is cut into two pieces horizontally. It is skewered, grilled, and steamed to remove excess fat, and then it is 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, making it fluffy and very tender.

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.

Eel from Edogawa is 100% domestically produced. We use eels raised under strict quality control at eel farms in Kagoshima Prefecture. Our skilled artisans 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 grilled eel) ■ Assorted platter (eel jelly, eel salad, summer simmered dish, 1 type of sashimi) ■ Summer vegetable tempura ■ Soup ■ Pickles

■ Mini Ohitsu Mabu Shi (half a grilled eel) ■ Assorted basket (eel jelly, uzaku, summer simmered dish, one 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 over rice if preferred【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 (side dishes)・Mozuku seaweed in vinegar

Grilled eel (half body), soup, pickles

Grilled eel (3/4 of a whole eel) ■ 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 'suction tea' made from 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), assorted tempura, 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.