Tsukiji Mikawa Honten Odawara

Uses 1.5 large eels. A generous portion that allows you to fully enjoy Miyagawa's eel. Comes with liver soup and pickles.

Uses one large eel. This is the most popular size. Comes with liver soup and pickles.

Uses one medium-sized eel. Perfect size for those with a small appetite or the elderly. Comes with eel liver soup and pickles.

Uses half of a large eel. For those who want to enjoy just a little eel, or for those who want to have a small portion of grilled eel after enjoying the white grilled eel.

Uses a sweeter sauce different from unaju, and is finished with 'jiyaki' which is not steamed. It can be enjoyed as a rice bowl or as ochazuke.

A rice bowl topped with grilled eel and egg, made with the finest dashi for a fragrant finish. Served with clear soup and pickles.

A rice bowl topped with a single grilled domestic chicken piece, grilled to perfection with a special sauce, served with soup and pickles.

This is an Oyakodon made with domestic chicken thighs, using the best dashi for a fragrant finish. Served with clear soup and pickles.

Uses 1.5 large eels

Using 1 large eel

Uses 1 medium eel

Using 1/2 large eel

The livers of about 8 eels are skewered and steamed, then grilled with sauce. We use the livers of the day, so there are no peculiarities or odors.

This is a single grilled piece of domestic chicken thigh cooked quickly over high heat. Please choose between sauce or salt.

This is a vinegared dish made with grilled eel and salted cucumbers. Enjoy it refreshingly with a strong flavor of bonito in Tosa vinegar.

Grilled eel is rolled in eggs with plenty of broth and finished over high heat, making it hot and juicy.

Assorted platter of 3 types

Crispy fried eel bones cooked at low temperature, perfect as a snack or with tea.