Edogawa Kintetsu Kyoto Eki Ten

The infrared rays from the charcoal bring out a fragrant skin and a fluffy texture in the flesh. Please take this opportunity to enjoy the eel from Edogawa.

The eel is opened from the back, with the head cut off and sliced into two pieces. It is then skewered, grilled, and steamed to remove excess fat before the final grilling. The eel, prepared with the seasoned technique known as 'Three Years of Skewering, Eight Years of Splitting, a Lifetime of Grilling,' is characterized by its removal of excess fat, resulting in a plump and very tender texture.

Founded in Kyoto in 1952, we have been preserving our original sauce for 70 years as of 2022, continuously adding to our carefully crafted sauce since the beginning.

Eels from Edogawa are 100% domestically produced. We use eels raised under strict quality control at eel farms in Kagoshima Prefecture. Our skilled artisans prepare the eels, and we serve freshly grilled eel. We also pay attention to the ambiance and service, allowing you to enjoy the craftsmanship in a relaxed setting. *Please note that the origin of the eel may vary depending on the situation to provide higher quality eel. (Kagoshima Prefecture, Shizuoka Prefecture, Miyazaki Prefecture)

Each grain of rice, fluffy and sweet, pairs perfectly with the savory aroma of the eel from Edogawa and the deep flavor of the original sauce, creating a wonderful harmony.

■ Mini Unagi Jyu (1/2 grilled eel) ■ Assorted basket (eel jelly, uzaku, summer simmered dish, 1 type of sashimi) ■ Summer vegetable tempura ■ Soup ■ Pickles

■ Mini Ohitsu Mabushi (half a grilled eel) ■ Assorted basket (eel jelly, uzaku, summer simmered dish, one type of sashimi) ■ Summer vegetable tempura ■ Soup ■ Pickles

Eel Bowl (1 grilled eel) | Chawanmushi (steamed egg custard) | Liver Soup | Pickles

Mini U-Maki, Assorted Tempura, Three Types of Obanzai, Soup, Pickles

Mini Unagi Jyu, Kobe Beef Sukiyaki, Two Types of Sashimi, Clear Soup, Pickles, Warabi Mochi

〈Dish Contents〉■Grilled Eel (Half Body)■Soup■Pickles

〈Dish Contents〉■Grilled eel (3/4 of a whole eel)■Soup■Pickles

〈Dish Contents〉■Grilled Eel (1 piece)■Liver Soup■Pickles

〈Dish Contents〉■ Grilled eel (1 whole + 1/4) ■ Liver soup ■ Pickles

〈Dish Contents〉■Grilled Eel (1 whole + 1/2)■Liver Soup■Pickles

〈Dish Contents〉■Grilled Eel (1 piece)■Jelly■Liver Soup■Pickles

〈Dish Contents〉■Ohitsumabushi■Condiments (Chopped Seaweed, Green Onion, Wasabi, Rice Crackers)■Liver Soup■Tea■Pickles

1. First, enjoy it as is. Serve it in a rice bowl and savor the fluffy eel with rice. 2. Add condiments. Mix in seaweed, green onions, and wasabi to enjoy the harmony of eel and condiments. 3. Lightly as a tea rice. Top with rice crackers and enjoy it until the end with 'Kyucha', a blend of tea and broth, for a delicious and smooth experience.

〈Dish Contents〉■Grilled Eel (Half Body)■Assorted Tempura■Sashimi■Chawanmushi (Steamed Egg Custard)■Liver Soup■Rice■Pickles

〈Dish Contents〉■Grilled Eel (1 piece)■Assorted Tempura■Sashimi■Chawanmushi■Liver Soup■Rice■Pickles

Sashimi, Tempura, Seasonal Simmered Dish, Chawanmushi, Soup, Rice, Pickles

This is grilled eel with cucumber in vinegar. Please enjoy it with our homemade Tosa vinegar.

We rolled our proud grilled eel with egg. Please enjoy it hot.

You can feel the umami of the eel itself. Please enjoy it with wasabi soy sauce or ponzu.

You can feel the umami of the eel itself. Please enjoy it with wasabi soy sauce or ponzu.

Grilled eel liver on a skewer. A perfect dish for pairing with sake. Limited quantity available. *The photo shows 2 pieces.