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This is our signature dish that uses a carefully selected large eel, luxuriously prepared whole. ■ Uncompromising dedication to grilling Our restaurant's true essence lies in the craftsmanship that combines traditional techniques with our unique 'straw grilling' process. By thoroughly heating the eel to the core and finishing it with a flame from straw, the aroma that rises when you open the box is significantly enhanced. The outside is crispy, while the inside is surprisingly fluffy. With every bite, the rich fat of the eel and the smoky fragrance of the straw blend together to provide a one-of-a-kind experience. ■ Harmony of sauce and rice The sauce, made from deep-sea water from Tosa, perfectly complements the substantial bite of the whole eel. It is characterized by a balanced sweetness and a sharp aftertaste. We carefully select domestic rice that stands up to the richness of the eel's fat. Enjoy the blissful sensation of the rice soaked in sauce and the thick eel meat coming together in your mouth. ■ A special moment in Roppongi The impressive volume that fills the box truly lives up to the name 'Tokujou.' This dish is not only a reward for yourself but also a perfect choice for entertaining important guests or during business meetings, ensuring satisfaction every time.

This dish features more than two-thirds (3/4) of eel lavishly served, and it is the most beloved item by our repeat customers. ■ One of a kind. Our special sauce, made with 'deep sea water' from Tosa, is generously used in our 'Jō' dish. The deep sea water, drawn from hundreds of meters below the surface, is rich in matured minerals, resulting in an incredibly mellow flavor without any off-tastes. The sauce made with this water gently envelops the strong fat of the eel, maximizing the sweetness of the flesh. Experience a modern and refined taste where the contours of the ingredients stand out. ■ Golden ratio of volume The volume of 3/4 eel is considered to be the closest to the 'golden ratio' in the balance of rice and eel. From the first bite to the last, you can enjoy the rice soaked in eel and sauce at the best ratio, providing exceptional satisfaction after the meal. Using a combination of charcoal and straw grilling techniques, the skin is crispy, and the flesh has a silky texture. ■ A craftsman's dedication to everyday luxury Enjoy it as a 'first bite before eating the special Jō' or as a 'slightly luxurious everyday lunch or dinner.' The refreshing aftertaste created by the deep sea water sauce has received great acclaim from female customers and those who want to enjoy it slowly with drinks. A sprinkle of Sichuan pepper enhances the depth of the deep sea water sauce even further. Please enjoy the ultimate collaboration of sauce and eel nurtured by the sea of Tosa in our hidden gem in Roppongi to your heart's content.

"High-quality eel, served in just the right volume. Aesthetic of 'appropriate amount' that satisfies both the heart and the stomach." "I want to eat authentic eel, but one whole eel is a bit too much..." "I want to enjoy delicious food until the last bite." This is our 'Unaju Regular' that responds to such customer voices. We luxuriously use half of a carefully selected eel, condensed into a single serving that embodies our commitment to eel. ■ For those with smaller appetites or who want to enjoy some drinks, even though it's called 'Regular', there is absolutely no compromise on grilling. Just like the premium and superior versions, it is grilled slowly and finished with the aroma of 'charcoal' and 'straw', making it a true specialty. Since the volume is kept in check, you can enjoy the fragrant and fluffy eel without feeling heavy until the last bite. It is the perfect size for those with smaller appetites, elderly customers, or those who want to savor eel little by little with drinks. ■ Refreshing sauce made with 'deep seawater' from Tosa. We use a special sauce made with deep seawater from Tosa, Kochi Prefecture. This sauce, rich in minerals, has an unexpectedly refreshing aftertaste. It tightens the eel's fat just right, allowing you to enjoy it lightly, providing satisfaction after the meal while being gentle on the body. ■ For a 'slightly luxurious everyday' in Roppongi. When you want to quickly taste something authentic during lunch or when you want to enjoy various dishes during a dinner gathering. 'Regular' is a smart choice that fits modern diverse lifestyles. Because it is just the right amount, you can cherish each grain of rice and each bite of eel even more. Please enjoy such a luxurious moment at Unaju Ichi.

In this bowl, nothing is impossible. A stunning two pieces that fill the layered box. This is the pinnacle of the menu brought to you by the Black Ship. It is the 'Special Special Unagi'. Using the highest quality eel selected with care, this is truly an ultimate dish that you must experience at least once in your lifetime, featuring two whole eels used lavishly. ■ A visual feast of 'Eel Carpet' The moment you open the lid of the layered box, what jumps into your eyes is the golden eel layered in multiple folds. The volume is so great that you can't see the rice, truly overwhelming. One eel is grilled with a secret sauce, while the other is enhanced with a deep-sea water sauce that highlights the ingredients... this captures the satisfaction of a luxurious tasting experience in this one box. ■ Charcoal and straw grilling, the soul of two eels The chef engages in a dialogue with the two eels, carefully heating them through to the core, and finishes them off with a dramatic flame from straw. This menu, which requires an enormous amount of heat for two eels, is also the moment when the craftsman's concentration is most tested. As a result, the aroma that rushes in with each bite and the rich flavor of the overflowing fat boasts an explosive impact that cannot be experienced anywhere else. ■ A celebration of success or a 'life's best' anniversary In the special area of Roppongi, after successfully closing a major business deal, or celebrating the new beginnings of a loved one. There is no other dish more suitable for such occasions than this 'Special Special Unagi'. The surprise when it is served, the emotion when you take the first bite, and the unparalleled sense of achievement after finishing it. For a pairing, definitely enjoy it with 'Juyondai Hiden Tamagaeshi' or 'Ichiro's Malt' highball. Experience a blissful time that shakes your five senses with the finest drink that does not lose to the powerful flavor of the eel. 'There is no greater luxury than this.'

Crafted with skill, this dish features a golden collaboration of overflowing broth and melting eel. A proud side menu item from 'Unagi Ichi', each roll is carefully made by artisans upon order. Inside the fluffy eggs, which are rich in the finest broth, lies fragrant grilled eel. The moment you use your chopsticks, the flavor of the broth bursts forth, complemented by the sweetness of the eel's fat. Enjoying this with chilled sake 'Hidakami' while waiting for the main dish, unaju, is the way to savor it like a connoisseur.

The eel salad from 'Unagi Ichi' is not just a simple side dish. It features piping hot eel, perfectly grilled to enhance its aroma, paired with crunchy cucumbers that have been carefully salted, all tossed in a special three-vinegar sauce. ■ Contrast of temperature and texture The warm eel, grilled over charcoal until the fat rises, contrasts with the cold, chilled cucumbers. Additionally, the tender texture of the eel and the crisp bite of the cucumbers create a wonderful harmony, enhanced by the mild acidity of the three-vinegar sauce made with deep-sea water from Tosa. ■ A refreshing appetizer that pairs well with drinks The vinegar refreshingly washes away the rich fat of the eel, making it hard to stop at the next bite or sip. In particular, it pairs exceptionally well with the fragrant 'Mimuro Cedar' or the sharp 'Hakushu Highball.' Enjoy this delightful appetizer, perfect for starting your meal.

【Secret Popularity】Homemade Bone Senbei 'Irresistible, Toasty Flavor. The ultimate natural snack that condenses the deliciousness of eel.' The bone senbei from 'Eel Ichi' is a hidden gem that is irresistible for sake lovers, carefully fried by artisans over time. ■ 'Ultimate Crispiness' Fried with Care The eel bones are meticulously prepared over several hours, slowly removing moisture at low temperatures, and finally double-fried at high temperatures until crispy. The light texture that 'crunches' in your mouth, along with the rich umami of the eel that bursts forth with each bite, and the toasty flavor make it so delicious that you can't stop once you start eating. ■ Perfect Pairing with Alcohol The moderate saltiness enhances the flavors of chilled beer 'Jukusen' and strong carbonated highballs to their peak. Rich in calcium and a delightful snack unique to specialty shops. Enjoy it while the freshly fried aroma wafts through the air.

【Rare Excellence】Liver skewers 'One Fish, One Soul.' The matured sauce and the aroma of straw awaken a deep, rich flavor. A precious liver, which can only be taken from one eel, is luxuriously condensed into a single skewer. Craftsmen carefully prepare each piece, sealing in the umami with charcoal heat, making this a proud specialty of 'Unagi Ichi.' ■ The rich depth and astonishing freshness of the liver, unique to specialty shops, provide a pleasant bitterness as an accent, spreading a rich flavor in your mouth with each bite. By finishing it quickly with the bold flames of 'straw grilling,' the surface becomes fragrant while the inside achieves an unexpectedly firm and bouncy texture. ■ Secret recipe and deep seawater, layers of overlapping umami. The secret sauce, which has been passed down for years, is repeatedly coated, layering the fragrance. While rich, the mineral sensation brought by the deep seawater of Tosa further enhances the liver's flavor. ■ A supreme skewer that calls for sake. This rich umami pairs perfectly with soda mixed with the sake 'Sato Mugi' or the crisp cold sake 'Hidakami.' Indulge in a luxurious drink for adults at 'Unagi Ichi' to soothe the fatigue of the day.

【For Connoisseurs】 Grilled Kurikara (Skewered Eel) "The flavor wraps around, the texture pops. The craftsman's 'wrapping technique' reveals a new side of eel." 'Kurikara' refers to eel meat that is cut thinly and carefully wrapped around skewers and grilled. It is named after its resemblance to the 'Kurikara Sword' held by Fudo Myoo, evoking the essence of Edo in a single skewer. ■ Rich in fat and concentrated texture By wrapping and grilling the meat, it gains thickness, creating a strong 'brittle' elasticity that is different from regular kabayaki. The outside, grilled over charcoal, is crispy and fragrant, while the inside, wrapped, is fluffy as if steamed. The rich flavor of the fat that bursts with each bite is truly the essence of eel. ■ The best accompaniment with the aroma of straw The carefully crafted aroma of straw grilling, a hallmark of 'Unagi Ichi', seeps into the gaps of the wrapping, and the fragrant aroma that wafts through the nose is exceptional. The taste, generously coated with a secret sauce, pairs perfectly not only with beer but also with a punchy 'Hakushu Highball' or a robust barley shochu 'Sato Barley'. ■ Another main attraction different from kabayaki "While waiting for the jū, start with this one skewer and a drink." This luxurious moment is a specialty of the restaurant. Enjoy the 'concentration' of eel meat that can only be experienced with skewers.

For drinking snacks: Grilled Eel Half Portion 'The aroma of charcoal and straw. Enjoy the sharp umami with deep ocean water sauce.' A half-size grilled eel perfect for a snack. Coated with sauce made from deep ocean water from Tosa, it is quickly grilled over charcoal and straw flames, activating the fat of the eel and locking in a strong roasted flavor. Please enjoy the refined taste that brings out the flavor of the ingredients with your favorite drink. For savoring the ingredients: White Grilled Eel Half Portion 'The craftsmanship shines through. The true essence of eel drawn out with charcoal and straw.' A white grilled eel that allows you to enjoy the quality of the eel itself without sauce. The umami of the flesh is refined with deep ocean water, and by finishing it with high heat from charcoal and straw, the skin becomes surprisingly crispy while the flesh is fluffy and juicy. When served with wasabi, the pure sweetness of the eel spreads throughout your mouth.

【A Blissful Interlude】Chilled Tomato 'Amidst the rich flavor of eel, a burst of freshness. A refreshing sensation that feels like the blessings of Tosa.' The tomatoes selected by 'Eel Ichi' are top quality, perfectly balanced in sweetness and acidity, not to be overshadowed by the strong umami of the eel. Served ice-cold, at its most delicious state. ■ A vibrant acidity that resets the richness of eel, enjoy a bite of this juicy tomato in between savoring the fragrant eel grilled over charcoal and straw. It refreshes your palate, enhancing the next bite's deliciousness, a calculated supporting role. ■ After tasting the eel with our special 'Tosa Offshore Deep Sea Water' sauce, the refreshing acidity of the tomato enhances the refined taste, highlighting a more mineral-rich flavor. ■ A 'stylish' dish not only for summer but throughout the year. Start your feast with beer and bone crackers, and this chilled tomato. Experience the simple yet luxurious way to enjoy 'Eel Ichi.'

【Taste the Dashi】 Nasu no Nibitashi 'Juicy and overflowing, amber-colored dashi. A gentle dish that showcases the artisan's effort.' While waiting for the grilled eel to be ready, start with this dish. The carefully deep-fried eggplant has been slowly marinated overnight in a carefully selected blend of bonito and kelp dashi. ■ Traditional dashi and a melting texture When you take a bite, the amber-colored dashi that has thoroughly soaked into the eggplant bursts out. The moment when the sweetness of the eggplant, sealed in by deep-frying, and the umami of the dashi melt together in your mouth is pure bliss. The cool and smooth finish brings comfort to the night in Roppongi. ■ Contrast of 'Stillness' and 'Movement' If the fragrant and robust 'grilled eel' is considered 'movement,' then this nibitashi is a calming 'stillness.' It gently prepares your palate, making it perfect as a side dish for sake or as a palate cleanser between bites of unaju. ■ Commitment to Presentation The garnishes added at the end further enhance the flavor of the dashi. Enjoy the simple yet profound taste that highlights the artisan's delicate work.

【Ultimate Three Transformations】 Hitsumabushi Special (One Whole Eel) "A whole eel enveloped in the aroma of straw. The joy of three transformations, bliss until the last bite." A masterpiece born from Nagoya's food culture, "Hitsumabushi." This is a luxurious dish reconstructed with the pride of "Unagi Ichi" in its grilling and sauce. We use a large domestic eel, served with a volume overflowing from the wooden container. ■ The overwhelming presence of "Straw Grilling" unique to specialty shops The biggest feature of our hitsumabushi is the "straw grilling" applied at the finish. After grilling the surface to a crisp over charcoal, we quickly smoke it with straw flames, allowing the refined smoky aroma to infuse the eel's fat. The rich and smoky fragrance that rises the moment you open the lid of the container is an invitation to the blissful time that is about to begin. ■ Perfect harmony with broth drawn out by deep-sea water sauce Hitsumabushi is a dish that is completed by pouring broth over it. Therefore, we use "deep-sea water" from Tosa, which has a rich flavor while maintaining a refreshing aftertaste that does not interfere with the flavor of the tea broth. The rich flavor of the sauce combines with the broth, elevating it to a deeper and more complex taste. ■ Three recommended ways to enjoy by the craftsman Because there is a whole eel, you can fully enjoy each way of eating. First serving: Enjoy it as is with the "straw aroma." From the wooden container to the rice bowl. Please first taste the direct flavor of the eel, intertwined with the aroma of straw grilling and the deep-sea water sauce. Second serving: Refine it with condiments. Add wasabi and green onions. The freshness of the condiments tightens the eel's fat, opening the door to new flavors. Third serving: Complete it with broth. Finally, pour plenty of our special tea broth. The moment the sauce, eel fat, condiments, and broth come together, a complex and perfect harmony is played in your mouth. In a hidden spot in Roppongi, experience the drama of "stillness" and "movement" that one eel can showcase. Please enjoy the heartfelt hitsumabushi from "Unagi Ichi," which will never bore you until the last bite.

3/4 of a Japanese eel

Half a Japanese eel

Fluffy texture and fragrant aroma. You can fully enjoy the original flavor of the eel. *Takeout available

[Course Contents] ・Assorted Appetizers (4 types) Start with the colors of the season. Eel liver stew and seasonal ingredients as sake accompaniments. While enjoying a drink, heighten the anticipation for the upcoming eel feast. ・Unatama (Note: Not eel rolls) Eel garnished with egg sauce. ・Grilled Eel (Half) A dish that allows you to savor the true quality of eel without any sauce. Finished by grilling at high temperatures with charcoal and straw, resulting in a crispy skin and surprisingly juicy flesh. Enjoy with wasabi and salt. ・Grilled Seasonal Vegetables Seasonal vegetables that bring out the sweetness of the ingredients over charcoal. Between bites of eel, enjoy the refreshing texture and aroma. ・Eel Hot Pot (Luxurious Broth) A deep and rich flavor unique to specialty shops. Tender eel immersed in a special broth concentrated with umami, a heartwarming dish. ・Mini Hitsumabushi To conclude the course, enjoy the famous hitsumabushi. Eel coated with homemade sauce simmered with bones, first enjoy it as is, then with condiments, and finally as golden broth over rice. Savor the joy of three transformations. ・Seasonal Fruits To cleanse the palate, accompanied by refreshing seasonal fruits.

A connoisseur's delight: Kurikara grilled eel (skewered eel) "The wrapped umami, bursting elasticity. The craftsman's 'wrapping technique' reveals a new side of eel." "Kurikara" refers to eel fillets that are thinly sliced and carefully wrapped around skewers, grilled to perfection. It is named after the 'Kurikara sword' held by the deity Fudo Myoo, evoking the essence of Edo. ■ Rich in fat and concentrated texture By wrapping and grilling the eel, the thickness increases, creating a strong, 'brittle' elasticity that is different from regular kabayaki. The outer layer, grilled over charcoal, is crispy and fragrant, while the wrapped inner part is fluffy as if steamed. The rich umami that bursts out with every bite is the true essence of eel. ■ The best accompaniment with a hint of straw aroma The distinctive aroma of straw grilling, a hallmark of 'Unagi Ichi', seeps into the gaps of the wrap, and the fragrant scent that wafts through the nose is exceptional. The flavor, generously coated with a secret sauce, pairs perfectly not only with beer but also with a punchy 'Hakushu Highball' or a robust barley shochu 'Sato Barley'. ■ Another main attraction, different from kabayaki "While waiting for the bento, start with this one skewer and a drink." This luxurious moment is a specialty of the restaurant. Enjoy the 'concentration' of the eel's flesh that can only be experienced with skewers.

The Eel Zaku from 'Unagi Ichi' is not just a simple side dish. It features piping hot eel, perfectly grilled to enhance its aroma, paired with crunchy cucumbers that have been carefully salted, all tossed in a special three-vinegar sauce. ■ Contrast of Temperature and Texture The warm eel, grilled over charcoal until the fat rises, contrasts with the cold, chilled cucumbers. Additionally, the tender texture of the eel and the crisp bite of the cucumbers create a wonderful harmony, enhanced by the mild acidity of the three-vinegar sauce that captures the essence of Tosa's deep-sea water. ■ A Refreshing Appetizer that Pairs Well with Alcohol The vinegar refreshingly cleanses the rich fat of the eel, making it hard to stop at the next bite or sip. Especially, it pairs exceptionally well with the fragrant 'Mimuro Cedar' or the sharp 'Hakushu Highball.' Please enjoy this delightful appetizer, perfect for the beginning of your meal.

Crafted with skill, this dish features a golden collaboration of overflowing broth and melting eel. A proud side menu item from 'Unagi Ichi', each roll is carefully made by artisans upon order. Inside the fluffy eggs, which are rich in the finest broth, lies fragrant grilled eel. The moment you take a bite, the flavor of the broth bursts forth, complemented by the sweetness of the eel's fat. Enjoying this with chilled sake 'Hidakami' while waiting for the main dish, unaju, is the way to savor it like a connoisseur.

【For Drinking Snacks】 Grilled Eel Half Portion "The aroma of charcoal and straw. Enjoy the sharp umami with deep ocean water sauce." A half-size grilled eel perfect for a snack. Coated with sauce made from deep ocean water from Tosa, it is quickly grilled over charcoal and straw flames, activating the fat of the eel and locking in a strong roasted flavor. Please enjoy the refined taste that brings out the flavor of the ingredients with your favorite drink. 【Savoring the Ingredients】 Steamed Eel Half Portion "The craftsmanship shines through. The true essence of eel drawn out with charcoal and straw." Steamed eel enjoyed without sauce. The umami of the eel is refined with deep ocean water, and finished by grilling at high temperatures with charcoal and straw, resulting in an astonishingly crispy skin and plump, juicy flesh. When served with wasabi, the pure sweetness of the eel spreads throughout your mouth.

【A Blissful Interlude】 Chilled Tomato 'Amidst the rich flavor of eel, a burst of freshness. A refreshing sensation that feels like the blessings of Tosa.' The tomatoes selected by 'Eel Ichi' are top quality, perfectly balanced in sweetness and acidity, not to be overshadowed by the strong umami of the eel. Served ice-cold for the most delicious experience. ■ A vibrant acidity that resets the richness of eel Enjoy a bite of this juicy tomato in between savoring the richly grilled eel over charcoal and straw. It refreshes your palate, enhancing the next bite even more, a calculated supporting role. ■ Together with the lingering taste of deep-sea water sauce After enjoying eel with our special 'Tosa offshore deep-sea water' sauce, the refreshing acidity of the tomato enhances the refined taste, highlighting the mineral sensation even more. ■ A 'stylish' dish for summer and all year round Start your feast with beer and bone crackers, and then this chilled tomato. Please enjoy this simple yet luxurious way to experience 'Eel Ichi.'