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Since its establishment, we have been a kamameshi and eel restaurant, Edo-sada, which gave birth to [Eel Ascending]. Enjoy it as is for one serving, with condiments for another serving, and with Nagasaki Prefecture Hirado grilled fish dashi chazuke for a third serving. Even the owner was surprised; you can enjoy three different flavors. This is the first dashi chazuke kamameshi in Asakusa.

This is a new way to enjoy kamameshi from Asakusa, made with broth from grilled dried fish sourced from Hirado, Nagasaki, and condiments (Edo-style nori, green onions, yuzu pepper). It has been crafted to a flavor that even the owner is surprised by. Please enjoy!

Our signature kamameshi served with a unique dashi and condiment set from Edo, featuring the ever-popular mixed kamameshi. Enjoy it in various ways. This luxurious kamameshi includes ikura and snow crab.

This dish features rice cooked with eel in a traditional clay pot, topped with a rolled omelet grilled by our skilled chef. It is a variety of clay pot rice served with our original 'dashi broth and condiments'.

・Okhotsk-produced snow crab ・Ikura from Tsukishima, Hokkaido In response to our customers' voices saying, 'I want to try this at least once,' we have topped our classic Edo-style mixed kamameshi with these two luxurious ingredients. If you're unsure where to start, go for the ikura first!

The unique kamameshi of Edo-style cooked with chicken broth pairs best with 'chicken'.

Bamboo shoots cooked thoroughly in bonito broth. The aroma when you open the lid is irresistible.

Dried shiitake mushrooms are soaked overnight, and cooked with the soaking liquid, resulting in thick, flavorful mushrooms. The texture and umami when bitten into are popular.

As expected, it's the number one popular dish. It contains shrimp, chicken, bamboo shoots, shiitake mushrooms, and greens. You can mix it together or eat it by the ingredients. I personally enjoy tasting the four different flavors separately.

Filled with large shrimp with heads, it's irresistible for shrimp lovers. There are shrimp in the rice too!

Kamameshi made with tarakaba crab, whose catch has been decreasing year by year. The texture and sweetness are the deliciousness of tarakaba crab.

No deception in the photo. It is packed with plenty of ikura from Hokkaido. Enjoy the joy when you open the lid.

Carefully made with dashi from kombu and bonito, blended with the original Edo-style miso from Bankyu Miso Shop, this is a miso soup that pairs well with rice. Contains wakame, tofu, and mitsuba.

This is a unaju with two whole eels on top. You will definitely be very satisfied.

Includes 1.5 eels. Please enjoy a slightly more luxurious unaju than usual.

Unaju made with one domestic eel. The eel is sourced from a specialty eel wholesaler in Toyosu Market and is steamed and carefully grilled after receiving an order. The soup is made with dashi from bonito flakes and kelp. Enjoy the Edomae-style unaju.

You can enjoy a delicious serving of 'dashi-maki tamago' (Japanese rolled omelette) on top of unajū (grilled eel over rice) prepared by skilled artisans.

2 pieces of shrimp, 1 piece of fish, 3 pieces of vegetables

Sesame Sauce

Dressed with mayonnaise