鰻魚の蒲の穗燒 牛タン 燒鳥 馬刺し いづも ほぼ榮驛一番出口のれん街

A special preparation method that removes the bones, resulting in a cylindrical cut of tuna skewer. Crispy on the outside, fluffy on the inside. This is a shocking masterpiece worthy of being called the 'Ultimate Eel Skewer.'

Grilled eel skewers made using Japanese-style dashi. They are finished with a light flavor, different from the sauce. It is said that during the Heian period, the noble class enjoyed eating this white short strip. It has a noble taste.

A classic eel dish, kabayaki! If you don't eat this, you won't feel like you've had eel... I understand! The sauce is the best! You'll want rice with it!

A grilled eel skewer made from the back meat of the eel. You can enjoy a different texture compared to the belly meat. Since it is the most used part of the back, it has a firm muscle structure, making it a satisfying cut with juicy fat, and is considered the most delicious skewer, making it very popular among eel skewers.

Skewers coated with gochujang and topped with crushed Korean chili powder. They may look spicy, but the delightful contrast of flavors makes them enjoyable. A unique skewer that is characteristic of Izumo.

A dish finished with butter poured over the eel in front of the customer on a strip of sauce. The combination of the eel's fat and butter enhances the richness and deep flavor. Not only does it look appealing, but the airy butter melts in the mouth and is surprisingly not heavy. This is a unique skewer that can only be found at Izumo.

Grilled eel skewered and flavored with garlic soy sauce. You can enjoy the contrast of the tender and juicy eel with the crispy texture of the garlic, adding a delightful accent to the flavor. This is also a unique skewer from Izumo.

Made with domestically produced chicken. You can choose between grilled with sauce or grilled with salt.

A skewer dish made with oysters, often referred to as 'sea milk', which is good for beauty and health.

A selection of 3 types of skewers recommended by the chef of the day.

This dish minimizes the unpleasant aspects of eel liver, such as its texture and bitterness, making it suitable for those who are not fond of liver. The surface is fried to a crispy texture, and the aroma of cilantro pairs perfectly with the bitterness of the liver, creating a delightful flavor that goes well with highball drinks!

As a brand originating from Kansai, the elegantly stewed liver with fine Arima sansho makes for a great accompaniment to good sake.

Eel liver simmered in Hatcho miso and topped with cheese that melts into a creamy texture. This is a new eel liver dish.

It looks like a snack, but it's bone, so it's 1000% calcium! With a special salt that makes it addictive, you can't stop eating it!! (sweat)

Boiled beef tongue that is so tender it can be cut with chopsticks.

Soft beef tongue is mixed generously into the potato salad.

Menchi katsu that allows you to enjoy the texture of beef tongue!

This is a nira tamago made with carefully selected eggs, just as the name suggests, using raw eggs. A unique dish that you won't find anywhere else!!

You absolutely have to order this. It's the perfect dish for a palate cleanser. After all, there are so many nourishing and invigorating dishes in a row... You need to take a little break.

You absolutely have to try this to finish off your meal! Even though it uses two pieces of short-grain rice, the price is amazing! It's a great deal!!

As a result, rice goes well with eel sauce... The sauce, which has been prepared over the years, is different from store-bought sauces and is exquisite!

Isn't this amazing?? It's definitely delicious, a devilish dish.

After all, focusing on nourishment and health, the final dish is also nourishing. Moreover, we've changed the style! Isn't it great to have a rice porridge as a final dish that you can enjoy even without having the soft-shelled turtle course??