하타노다이 우나기카미마츠
旗の台 うなぎ上松 / Unagi Uematsu
| 일 | 월 | 화 | 수 | 목 | 금 | 토 |
|---|---|---|---|---|---|---|
6 | 7 | 8 | 9 | 10 | 11 | 12 |
13 | 14 | 15 | 16 | 17 | 18 | 19 |
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
기치노다이에서 맛볼 수 있는 고급 장어 요리
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This is a slightly lighter version of the Kaiseki meal, which allows you to enjoy the finest Kagoshima live eel from head to tail. Please call us if you would like to reserve a private tatami room (for 2-5 persons). (The price per room is 2200 yen including tax.)
This is our exclusive eel kaiseki cuisine where you can enjoy the finest Kagoshima live eel from head to tail. Please call us if you would like to reserve a private tatami room (for 2-5 persons). (The price per room is 2,200 yen including tax.)
This is our exclusive eel kaiseki cuisine where you can enjoy the finest Kagoshima live eel from head to tail. Please call us if you would like to reserve a private tatami room (for 2-5 persons). (The price per room is 2,200 yen including tax.)
Includes soup and pickles
Includes soup and pickles
Soup and Pickles
Includes Soup and Pickles
For 1 to 3 people (Reservation required)
This is a creative dish made with eel that has been rested in bonito broth, carefully steamed, and lightly smoked with cherry wood chips.
Lightly blanched live eel served with a refreshing two-part vinegar sauce...
This is a fragrant dish marinated in a secret sauce.
Uses about 3 tails worth of the edge part.
Available only on the preparation day of eel sashimi.
Only the highest freshness liver cut on the day will be used. (Reservation required)
Fresh liver is grilled with our unique sauce.
New menu item. It is a dish that goes very well with alcohol.
Uses seasonal ingredients.
Our original recipe, from long ago.
Garlic-flavored and mildly spicy tsukudani.
This is tsukudani made from wasabi leaves and stems. It goes well with sake.
On the rocks, with water, highball
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