Unagiya Umebachi
鰻屋 梅鉢
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27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
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Valoraciones
Reseñas
Carta
This course allows you to enjoy both shiroyaki and kabayaki. Please enjoy them with sake as they are served one after the other.
This course allows you to enjoy both shiroyaki and kabayaki. Please enjoy them with sake as they are served one after the other.
Eel course is available only in the evening. We will bring dishes that go well with sake in turn. Please take your time and enjoy the pairing with Nara's sake.
Blended with multiple varieties including Koshu from Yamanashi Prefecture, Delaware, Chardonnay, and Kerner. The acidity is pleasant and it has a satisfying taste. It pairs very well with grilled white fish.
A representative wine of Italy made primarily from Sangiovese grapes. It is rich in fruitiness and acidity, with a moderate tannin level and a smooth texture. It pairs very well with grilled eel.
A representative wine of Italy made primarily from Sangiovese grapes. It is rich in fruitiness and acidity, with a moderate tannin level and a smooth texture. It pairs very well with grilled eel.
Junmai unfiltered raw sake. Slightly dry with a refreshing taste. The flavor develops with aging. Pairs very well with grilled white fish.
Junmai unfiltered raw sake. Slightly dry with a refreshing taste. The flavor develops with aging. Pairs very well with grilled white fish.
Junmai Ginjo. Smooth yet with a core flavor. Well-balanced and recommended as a food pairing sake. Pairs well with both grilled eel and white grilled dishes.
Junmai Ginjo. Smooth yet with a core flavor. Crisp and recommended as a food pairing sake. Pairs well with both grilled eel and white grilled dishes.
Namagenshu. Uses Yoshino-produced Gin no Sato (rice). A pleasant drinking experience with a gentle and well-balanced umami flavor. Pairs well with grilled eel, white grilled fish, and uzaku.
Namagenshu. Uses Yoshino-produced Gin no Sato (rice). A pleasant drinking experience with a gentle and well-balanced umami flavor. Pairs well with grilled eel, white grilled eel, and uzaku.
Bodaimon Junmai long-term aged ancient sake. Aged for over 15 years. It has a rich sweetness and a deep flavor characteristic of aged sake. It pairs very well with grilled eel.
Bodaimon Junmai long-term aged ancient sake. Aged for over 15 years. It has a rich sweetness and a deep flavor unique to aged sake. It pairs very well with grilled eel.
Condiments (radish sprouts, green onions, myoga, perilla, etc.) - wasabi broth - pickles - dessert. You can upgrade to a large serving of rice for an additional ¥200. You can add extra condiments for an additional ¥300.
Condiments (radish sprouts, green onions, myoga, perilla, etc.) - wasabi broth - pickles - dessert. You can upgrade to a large serving of rice for an additional ¥200. You can add extra condiments for an additional ¥300.
Condiments (radish sprouts, green onions, myoga, perilla, etc.), Yamato tangerine pepper, wasabi, dashi soy sauce, pickles, dessert. You can upgrade to a large serving of rice for an additional ¥200. You can add extra condiments for an additional ¥300.
Condiments (radish sprouts, green onions, myoga, shiso, etc.), Yamato tangerine pepper, wasabi, dashi soy sauce, broth, pickles, dessert. You can upgrade to a large serving of rice for an additional ¥200. You can add extra condiments for an additional ¥300.
Grilled eel roll, eel and cucumber, eel rice bowl, clear soup, pickles, dessert. You can change to one whole eel (6 pieces) for an additional ¥2,100. You can change to liver soup for an additional ¥150. You can change to a large serving of rice for an additional ¥200.
You can change to liver soup for an additional ¥150. You can change to a large serving of rice for an additional ¥200.
You can change to liver soup for an additional ¥150. You can change to a large serving of rice for an additional ¥200.
You can change to liver soup for an additional ¥150. You can change to a large serving of rice for an additional ¥200.
You can change to liver soup for an additional ¥150. You can change to a large serving of rice for an additional ¥200.
You can change to liver soup for an additional ¥150. You can change to a large serving of rice for an additional ¥200.
You can change to liver soup for an additional ¥150. You can change to a large serving of rice for an additional ¥200.
Warabi Mochi, Juice
Dashimaki with eel inside
A dish made with eel and cucumber combined with vinegar
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