니혼바시 이즈모야

Half a grilled eel.

Three-quarters of eel.

One eel, the most standard unaju.

One eel and one quarter.

One and a half eels.

Rice, eel, rice, double eel. This is a Unaju that is irresistible for eel lovers, as it serves two portions.

The steamed eel is grilled to perfection with soy sauce, bringing out not only its savory flavor but also the sweetness of the eel itself.

Please enjoy with wasabi and diluted soy sauce.

The world's first, made with eel fish sauce, grilled with steamed eel, a taste unique to Izumoya. The wonderful aroma of the fish sauce stimulates the appetite.

In an era when techniques such as splitting and brewing soy sauce and mirin did not exist, eels were skewered whole on a stick and eaten with the only seasoning available at the time, salt. This appearance resembled the 'kama' reed that grows by the water, leading to the name 'kabayaki,' which evolved from 'gamayaki.' This dish is a rare eel kabayaki and is the origin of the term. The price is for one eel, which can be divided into two, three, or four portions. For example, for five people, we can prepare two portions and three portions, and the price will be for two eels.

Every morning, we prepare a broth using the finest bonito flakes and top-quality Rausu kelp, seasoned with natural salt.

Luxuriously made with the second dashi taken after making liver soup. The rich aroma of bonito flakes is comforting. It is finished with a gentle flavor by combining two types of miso.

This is a value eel rice bowl topped with three pieces of grilled eel. Comes with liver soup or red miso soup. *At the main store, please line up in front of the annex building. *Limited menu available for the first 10 customers only; one item per person.