Urawa Eel, Mandana
うらわのうなぎ 萬店
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Savor exquisite eel at a long-established restaurant founded in the Meiji era
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Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Children's Course Limited to children up to the 6th grade of elementary school
Children's Course Limited to children up to the 6th grade of elementary school
We will call you after making a reservation. We accept course meals (6,700 yen and up). Reservations will be confirmed after discussing the "room," "meal," and "interior design" over the phone. Please make your reservation by 6:00 p.m. two days prior to the reservation date.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
Eel Jyu Course A course featuring "Manten no Eel Jyu," which is recognized as a traditional industry of Saitama City.
This is a course to enjoy the traditional river fish dishes of Manten. Please make a reservation at least one week prior to your visit due to stocking and preparation. **] **We may not be able to accept reservations for dates within one week of your visit. **]
This is a course to enjoy the traditional river fish dishes of Manten.
Using domestically sourced eel, served with soup and house-made pickles. ++138 Years of Tradition – Mandana’s Signature Unaju. Made with Japan eel (small: 2/3 of an eel), served with soup and house-made pickles.
Domestic eel, one whole eel used, served with soup and house-made pickles. ++138 Years of Tradition – Mandana’s Signature Unaju. Made with Japan eel (medium: one whole medium size eel), served with soup and house-made pickles.
Domestic eel used, served with soup and house-made pickles. ++138 Years of Tradition – Mandana’s Signature Unaju. Made with Japan eel (large: one whole large size eel).
Domestic grilled eel kabayaki using two skewers, served with soup and house-made pickles. ++138 Years of Tradition – Mandana’s Signature Unaju. Made with Japan eel (extra large: two eel portions covering the entire surface of the rice in the Unaju), served with soup and house-made pickles.
Domestic grilled eel served in two layers with soup and house-made pickles. ++138 Years of Tradition – Mandana’s Signature Unaju. Made with Japanese eel (King: Layered with two tiers of eel), served with soup and house-made pickles.
Domestic eel, using one whole eel. The box contains both white-grilled and kabayaki eel, which can be enjoyed with your choice of condiments and broth in an ochazuke style. Comes with soup and pickles. ++138 Years of Tradition – Mandana’s Signature Unaju. Mandana's specialty and most popular dish in Unaju. The unaju box contains both grilled eel and white-grilled eel, which can also be enjoyed as ochazuke with condiments and broth. Ochazuke: To enjoy Unagi Zammai in its final style, add hot dashi broth to the eel and rice, turning it into a delicious ochazuke. This method brings out a different, soothing flavor. Made with Japanese eel (special: one whole large size eel), served with soup and house-made pickles.
Served with soup and pickles
Includes soup and pickles
Enjoy three types of eel: grilled eel (kabayaki), grilled white eel (shirayaki), and grilled eel marinated in sake lees, accompanied by our special Kansai-style miso. Includes our special miso (sake lees miso, sansho miso), grated wasabi, uzaku, chawanmushi, rice, liver soup, and pickles.
1/3 eel, mini unaju
Echigo Mochi Pork and Onion Mini Pork Bowl
You can choose from sesame sauce or soy sauce.
Served with soup and pickles
The sliced carp is briefly blanched and then chilled in ice water. Enjoy it with a vinegar miso sauce.
Limited quantity koi fillets simmered in a rich miso, with large tofu that has absorbed the flavor, which is the owner's favorite.
A specialty of the shop, this tempura is made from natural catfish, which has a fluffy texture and a light flavor typical of white fish.
Served hot in a clay pot, the aroma that wafts when you open the lid will stimulate anyone's appetite. It can be shared among 2-3 people.
This is a long grilled eel made using two domestic eels. We prepare the live eel after receiving your order, which involves cutting, steaming, and grilling it. Therefore, it takes a considerable amount of time (it may take more than an hour).
Made with one domestic eel, enjoy the fragrant sauce as a side dish with sake.
Made with one domestic eel, enjoy the fragrant sauce as a side dish with sake.
A sophisticated way to enjoy domestic eel grilled without sauce, served with wasabi soy sauce.
A sophisticated way to enjoy domestic eel grilled without sauce, served with wasabi soy sauce.
A tempura rice bowl with shrimp, white fish, and vegetables, served with a small side dish, soup, and pickles.
A tempura rice bowl with shrimp and vegetables, served with a small side dish, soup, and pickles.
This dish features eel and cucumber prepared as a vinegared salad, offering a refreshing taste that enhances your appetite.
For two people
A harmony of black syrup and vanilla ice cream, served with domestic agar from Amakusa
Traditional agar made with care by boiling tengusa from the Izu Islands in a wood-fired kettle.
Traditional method of making agar by simmering tengusa from the Izu Islands in a wood-fired pot.
The special azuki made by the landlady, with a moderate sweetness, is very popular!!
Seasonal fruits
Ordered from a gelato specialty store in Asakusa (Strawberry Milk, Matcha, Vanilla)
Asahi Super Dry, Kirin Ichiban Shibori
Honjozo Urawa / Uchiki Sake Brewery 1 Go
Honjozo Urawa - Uchiki Sake Brewery 300ml bottle
Ginjo Nama Sake Urawa, Uchiki Brewery 300ml bottle
Junmai Ginjo Urawa - Uchiki Sake Brewery 1 Go
Daiginjo Urawa - Uchiki Sake Brewery 1 go
Daiginjo Ugeo - Kitasei Sake Brewery 1 go
Straight, Watered Down, On the Rocks, Highball
720ml bottle
From 800 yen
On the rocks or with soda
Germany (Red/White) / France (Red/White) / Yamanashi (Red/White) / Natural Wines (Red/White) from 6800 yen
Cider Ginger Ale Oolong Tea Carbonated Water Mineral Water Coffee Tea
This ginger ale is made using only ginger produced by contracted farmers in the Minuma rice paddies, with a commitment to being additive-free, colorant-free, and fragrance-free. A very small amount of alcohol is generated during the fermentation process, comparable to that found in fully ripe grapes, making it safe for children, pregnant women, nursing mothers, and those driving to enjoy.
Shinshu-grown grapes, pomegranate, La France pear, white peach
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