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We carefully select thick, domestically sourced eel and provide it freshly prepared in our store. It is grilled in the Kansai-style over binchotan charcoal without steaming. The bones are thoroughly grilled for a pleasant texture, with a crispy exterior and fluffy interior, enveloped in the fragrant aroma of charcoal and sauce, this is the quintessential unaju. The rice is cooked in a clay pot using Hokkaido's Nanatsuboshi rice, which pairs excellently with the eel. The simplicity of eel, sauce, and rice allows for variations between restaurants. Please enjoy the unaju filled with the craftsmanship of our eel artisans.

You can change the soup to liver soup for an additional 150 yen, including soup and pickles.

You can change the soup to liver soup for an additional 150 yen.

You can change the soup to liver soup for an additional 150 yen, including soup and pickles.

After you place your order, we cook rice in a single serving clay pot and place freshly grilled domestic eel directly on top of the clay pot rice, covering it with a large cypress lid to blend the rice and eel together. When you open the cypress lid, the steam from the freshly cooked hot rice and the fragrant aroma of charcoal and sauce will stimulate your appetite. ■ Delicious ways to enjoy Hitsumabushi: For the first bowl, serve it as is in a rice bowl and enjoy the flavor of the eel itself. For the second bowl, add condiments to enhance the flavor of the eel. For the third bowl, pour broth over it with condiments and enjoy it as eel ochazuke.

With soup and pickles included, you can change the soup to liver soup for an additional 150 yen.

You can change the soup to liver soup for an additional 150 yen, which comes with a side of soup and pickles.

You can change the soup to liver soup for an additional 150 yen.

Limited quantity with soup and pickles. This dish features the finest part of the beef tongue, known for its rarity, specifically the base of the tongue and luxurious salmon roe, prepared as hitsumabushi. The rice is freshly cooked in a clay pot upon order. The beef tongue is tender yet has a perfect bounce, and the combination of the salty salmon roe with the freshly cooked rice is unparalleled. Finally, enjoy it with beef tongue broth over rice.

Umakimaki is a rolled omelette with grilled eel at its core. You can enjoy the subtle sweetness of the eggs, the flavor of the dashi, and the rich taste of the grilled eel.

Crisp and fragrant, it is lightly fried. With a crunchy texture, it contains an astonishing 70 times the calcium of milk! Perfect as a snack with drinks or for children! It is also popular as a souvenir.

Uzaku is a vinegared dish made with eel and cucumber. In our restaurant, we use locally sourced thick mozuku seaweed and finish it with a three-part vinegar dressing. Enjoy the harmony of the plump, fatty eel, the crunchy, fresh cucumber, and the smooth texture of the mozuku.

A dish that can only be offered by a specialty eel restaurant with limited quantities. It is a rare delicacy that can only be taken from one eel. It has a rich umami flavor while creating a deep taste.

A dish that can only be offered by a limited quantity eel specialty store. It is a rare delicacy that can only be taken from one eel. It has a rich umami flavor while creating a deep taste.

Chawanmushi is a delicate dish where the skill of the chef shines through the broth and cooking technique. When you take a bite, you are enveloped in a gentle, melting texture. On top, luxurious salmon roe is placed. You can enjoy the popping texture and smooth mouthfeel.

Produced in Iwate Prefecture

This is a sorbet made using yuzu harvested in Sōo City, Kagoshima Prefecture. It is a perfect dish to conclude a meal.