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Asakusa Unagi Sansho
浅草 うなぎ さんしょ / Asakusa Eel Sansho
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
An exquisite taste crafted from fresh eel and carefully selected sansho
valutazione
Recensioni
fotografia
menù
Sour plum extract, pickled vegetables, garnish
Kimo-sui, pickles, garnish
Soup, pickles, garnish
One eel, served as half white grilled and half kabayaki. A set meal (rice, liver soup, and pickles included) is also available.
Served with freshly grated wasabi on shark skin. A set meal (rice, liver soup, and pickles) is also available.
Single item. Set meal (rice, liver soup, pickles, and side) is also available.
Soup, pickles, and side dish (available from mid-May to the end of September, closed during this period)
Soup, pickles, and side dish (Unavailable from mid-May to the end of September)
A rolled omelette with grilled eel as the filling
Grilled eel and cucumber in vinegar
One skewer contains the liver of 6 to 7 eels.
One skewer contains 5 to 6 pieces of eel fin
Almost like a dashi omelette. Served with grated daikon.
Grated with shark skin, using real wasabi
Assorted pickled seasonal vegetables
A special order from the winner of the 'Iburin Pic' in Yamauchi, Akita Prefecture
Seasonal (mainly around spring)
Seasonal (mainly around summer)
Seasonal (mainly around autumn)
Only when good dried squid is available
Medium bottle
Small bottle
Small bottle. Non-alcoholic
300mL bottle. Cold sake (Special Junmai sake. The specification is Junmai Ginjo) Dry
1-go Tokkuri. It is recommended to serve chilled (room temperature) or warm.
720mL bottle. Barley (on the rocks, with water, with hot water, etc.)
720mL bottle. Sweet potato (on the rocks, with water, with hot water, etc.)
300mL PET bottle
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