Unagi Kappo Uyagawa

Depending on the day's catch, we may not have eels as plump and large as the ones in this photo. Reservations are required for this special eel rice bowl. The eel is carefully prepared, skewered, and grilled to perfection, resulting in its delicious color. Please try it at least once.

A bento box that combines eel bowl and sashimi. This is one of the top 3 popular menu items at our store. You can choose to upgrade the size of the eel to 1UP or 2UP. We also offer a bento box that combines tempura with other items. This is recommended for customers who want to enjoy Uyagawa's popular menu items little by little. However, please note that we are closed during the peak summer season (early July to mid-August).

This meal was originally offered to customers who are not fond of eel when enjoying course meals. Due to popular demand, it has become a regular item. We use carefully selected Wagyu beef from the northern market of Kawasaki, 'Matsumoto Meat'. You can enjoy it as it is, or we also recommend it with wasabi soy sauce, yuzu pepper, or homemade ponzu sauce.

Due to the limited amount of eel that can be prepared in a day, the liver grilled portion is precious. These three types have different flavors, and are the best appetizers to enjoy with Japanese sake. The liver grilled dish uses plenty of liver, heart, and intestines, giving it a slightly bitter taste. The fin dish wraps the flavor of five dorsal and ventral fins of eel, rich in collagen. The kabuto dish is steamed in a pressure cooker with ginger for an hour before grilling, resembling grilled fish. Please enjoy.

Summer vegetables (eggplant, zucchini, bell pepper, okra, celery, asparagus, myoga, baby corn) are first deep-fried, then blanched in hot water, and finally soaked in hot bonito broth before being chilled. This dish is a special summer delicacy. Please enjoy.

This eel is carefully prepared by filleting, skewering, steaming, and then grilling with a mist of Japanese sake instead of sauce. Enjoy the original flavor of the eel. Dip it in wasabi soy sauce or yuzu pepper for extra flavor. Grilled eel from Uyagawa is a delicacy that you must try.

Depending on the day's catch, the large and fluffy eel shown in this photo may not be available. This unajyu requires a reservation. The eel, carefully prepared and skewered, is grilled to perfection, resulting in an exquisite flavor. Please try it at least once.

This is a bento box that combines eel rice and sashimi. It is one of the top three popular menu items at our shop. You can increase the size of the eel to 1UP or 2UP. We also have bento boxes that combine with tempura. It is recommended for customers who want to enjoy a little bit of Uyakawa's popular menu items. However, please note that it will be unavailable during the busy summer season (early July to mid-August).

This dish was provided to customers who are not fond of eel during the course meal. Due to numerous requests, it has become a regular item. It uses carefully selected Wagyu from 'Matsumoto Meat' in the northern market of Kawasaki. It is recommended to enjoy it as is, or with wasabi soy sauce, yuzu pepper, or homemade ponzu.

The amount of eel that can be prepared in a day is limited, making the grilled liver a precious delicacy. These three types each have different flavors and are the perfect accompaniment to sake. The grilled liver features a generous use of parts such as the liver, heart, and intestines, with a slight bitterness. The grilled fin is made from the dorsal and ventral fins of five eels, concentrating the umami of the eel and is rich in collagen. The grilled head is steamed for one hour in a pressure cooker with ginger before being grilled, giving it a taste similar to grilled fish. Please be sure to try it.

This dish features summer vegetables (eggplant, zucchini, bell pepper, okra, celery, asparagus, myoga, and baby corn) that are first deep-fried, then briefly blanched in hot water, and finally soaked in hot bonito dashi before being chilled. It is a special dish for the summer season. We hope you enjoy it.

This eel is carefully prepared, skewered, and steamed, then grilled with a light mist of sake instead of sauce, allowing you to enjoy the original flavor of the eel. Please enjoy it with a little wasabi soy sauce or yuzu pepper. The shirayaki made with the plump eel from the Uya River is exquisite.