Unagishou Honten
鰻将本店
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
เพลิดเพลินกับอาหารอุนางิสุดพิเศษในที่หลบซ่อนของคาบุกิโจ
จุดแนะนำ
คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.36(1 รายการ)รีวิว
รูปภาพ
เมนู
This is a course that allows you to enjoy our special eel easily! If you want to eat eel but think it's too expensive, this is the course for you!
Finally, one serving of Hitsumabushi Plum is served per person. The photo shows the size of a pine tree of Hitsumabushi.
Enjoy the popular lettuce shabu shabu hot pot in Shinjuku with our secret broth.
Carefully grilled eel from Aichi Prefecture with a secret sauce that has been passed down for over 20 years.
Carefully grilled eel from Aichi Prefecture with a secret sauce that has been passed down for over 20 years.
Please enjoy the Hitsumabushi, which originated in Aichi Prefecture and is meant to be eaten in three different ways.
A rice bowl topped with grilled eel and a generous serving of rolled omelette.
This is grilled eel served with tea, which is slightly different from hitsumabushi.
A rice ball filled with eel and shiso, carefully grilled with a secret sauce.
Carefully grilled with salt from Aichi Prefecture.
Chilled sake with grilled white fish! The inside is fluffy, allowing you to enjoy a luxurious moment. The best~
Carefully grilled with a secret sauce that has been passed down for over 20 years, using eel from Aichi Prefecture.
Carefully grilled eel from Aichi Prefecture with a secret sauce that has been passed down for over 20 years.
Umaki at this price!
Short eel served with vinegared cucumber and wakame.
It is not the Yanagawa of loach, but the Yanagawa of eel.
A collaboration of kabayaki and shirayaki. Full of value.
Please enjoy the rare parts of eel, including (back, liver, fin, and belly).
A delicacy that has no fishy smell like sake lees and is slightly sweet.
Please eat the Kagoshima black pork tsukune dipped in egg yolk.
Shinshu free-range chicken heated at low temperature, served with sesame oil and soy sauce.
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