Unagi e griglia a carbone Toyonaga

Hitsumabushi made with seven condiments including shiso, green onion, wasabi, and seasonal ingredients such as myoga and yuzu. We refer to it as 'Nanamabushi' in our shop.

This is a Unajyu grilled over binchotan charcoal, featuring a whole top-quality domestic eel from Miyazaki and Kagoshima, with a sauce that has been continuously added to since 1952. Of course, the rice used is the pride of Tsukuba, Hitachi Oda rice.

This is a whole premium domestic 'unagi' (eel) from Miyazaki and Kagoshima, grilled over binchotan charcoal to achieve a crispy exterior and a fluffy, tender interior. Please enjoy it with wasabi soy sauce or seaweed salt.

This is a Unajū grilled over Binchō-tan charcoal, using half a high-quality domestic 'unagi' from Miyazaki and Kagoshima, with a sauce that has been continuously added to since 1952. The rice is, of course, the pride of Tsukuba, Hitachi Oda rice.

This is a luxurious unajyu made with two whole top-quality domestic eels from Miyazaki and Kagoshima, using a sauce that has been continuously added to since 1952, and grilled over binchotan charcoal, giving it a smoky flavor. It is a satisfying unajyu.

This is a luxurious unajū made with one and a half of the highest quality domestic 'unagi' from Miyazaki and Kagoshima, using a sauce that has been continuously added to since 1952, grilled over binchō-tan charcoal for a smoky flavor. Of course, the rice used is the pride of Tsukuba, Hitachi Oda rice.