Hanayuu Komichi Edogawa

Comes with three appetizers, liver sashimi, and pickles

Comes with three appetizers, liver sashimi, and pickles

Add gold thread or grated yam for an additional 320 yen

Add gold thread or grated yam for an additional 320 yen

Add gold thread or grated yam for an additional 320 yen

Made to look like one of the eel dishes called 'Yawata-maki' and skewered. The origin comes from the fact that burdock is harvested in Yawata, Kyoto, and eel is often caught in the surrounding area.

This is the grilled eel liver from the original eel restaurant. The liver grilled with sauce has a slight bitterness, is good for nourishing the body, and goes well with alcohol. Sprinkle with sansho pepper to taste.

Quickly dip the fattiest part of the eel's belly in soy sauce and grill it lightly. Please enjoy it with wasabi on top.

The part of the eel's body. It is called kurikara because it resembles the appearance of a dragon coiling around a sword. Please enjoy it with a raw egg yolk on top.

Skewered meat attached to a bone called the mukobone, grilled with a sauce flavor. It can be likened to the belly meat of an eel.

Eel liver skewers are a rare delicacy among eel skewers. Grilled with sansho pepper salt, dipping in mustard gives it a unique flavor.

It is said that the head of the fish is delicious. Eels are also steamed well and then grilled with a secret sauce.

Eel fin and chives are wrapped together on a skewer, allowing you to enjoy the distinctive flavor of eel and the soft and fluffy texture.