Yunagi

Grilled eel over 600g, perfectly deboned with the expertise of eel specialists. Reservation recommended.

A Nagoya-style Hitsumabushi rice bowl topped with a whole grilled freshwater eel, served with a special eel sauce made by eel experts.

This is a tuna tartare made with fresh tuna and paired with pear.

This is a Nagoya-style Hitsumabushi rice bowl topped with half a grilled freshwater eel in a special eel sauce made by eel experts. It is served with soft chawanmushi (Japanese steamed egg), miso soup, salad, and pickles.

Domestic Japonica freshwater eel. This dish is made with carefully selected eels that have excellent texture, grilled with great care by the chef over charcoal. You can enjoy it in two ways: grilled with sauce and grilled with salt.

This is a Kanto-style freshwater eel rice bowl where you can fully experience the umami of the special sauce and the tender texture of the eel. It is served with soft chawanmushi (Japanese steamed egg custard), miso soup, salad, and pickles.

A Nagoya-style Hitsumabushi rice bowl topped with half a grilled freshwater eel, served with a special eel sauce made by eel experts.

Only bluefin tuna is served