鰻魚四代目菊川 名古屋中部地方廣場本店

Bento box, small side dish, pickles, liver soup

Ippon Hitsumabushi, small bowl, pickles, liver soup, condiments

Grilled eel, rice, small side dish, pickles, liver soup

Shirayaki Ippon, rice, small bowl, pickles, liver soup

Hitsumabushi, soup, pickles, and condiments. Born in Aichi, just like our restaurant, Hitsumabushi is now a representative dish of Nagoya cuisine. Finely chopped grilled eel is generously placed on rice in a wooden container, making it very filling. You can enjoy it as is, or add condiments, or even turn it into a tea rice dish for a delicious experience.

Unadon, pickles, soup

Grilled eel, three types of sashimi, rice, small bowl, pickles, soup

Five types of tempura, three types of sashimi, small bowl, rice, pickles, soup

Children's set, mini eel rice bowl, soup

Appetizer, three types of sashimi, rolled omelette, small bowl, mini rice dish, dessert

1. For the first serving, please enjoy our eel as it is. 2. For the second serving, please enjoy it with condiments. 3. For the third serving, please enjoy it as ochazuke (rice with tea). Finally, feel free to enjoy it in your preferred way. Please savor the changes in flavor and texture, one serving at a time.

Please choose from hot coffee, iced coffee, or hot green tea.

Please use it for birthdays and other anniversaries.

Appetizer: Three seasonal delicacies, Sashimi: Three types of fresh fish, Grilled dish: Eel rolled omelet, White grilled eel, Side dish: Seasonal delicacy, Main course: Hitsumabushi or Eel rice box, Liver soup, Dessert: Today's dessert

Appetizer: Five seasonal delicacies, Soup: Seasonal bowl, Sashimi: Five types of fresh fish, Grilled: White grilled fish, Fried: Seasonal fried dish, Side dish: Seasonal delicacy, Meal: Hitsumabushi or Unagi rice box, Soup: Liver soup, Dessert: Today's dessert

[Appetizer] Five specialties of eel [Soup] Seasonal soup [Sashimi] Blanched eel with grilled skin [Grilled Dish] White grilled eel with seasonal fish and vegetables [Fried Dish] Fried eel with seasonal vegetables [Side Dish] Seasonal specialty [Main Course] Hitsumabushi or eel rice, liver soup [Dessert] Today's dessert

[Appetizer] Steamed Vegetables [Soup] Fruit Tomato in Soy Milk [Sashimi] Sashimi Yuba and Sashimi Konjac [Noodle] Two Types of Vegetable Sushi [Grilled Dish] Vegan Unagi, Grilled Vegetables, Grilled Nama-fu [Fried Dish] Seasonal Vegetable Tempura [Main Dish] Vegan Unaju, Pickles [Dessert] Seasonal Fruits *Please make a reservation 3 days in advance.

[Appetizer] Three types of eel delicacies [Soup] Seasonal soup [Sashimi] Assorted fresh fish [Grilled] Eel rolled omelet, grilled eel [Fried] Fried eel with seasonal vegetables [Rice] Small hitsumabushi or small eel box, liver soup [Dessert] Seasonal fruits *Please make a reservation at least 3 days in advance.

This is a bento that allows you to fully enjoy the whole unagi from the fourth generation of Kikukawa. Please enjoy this satisfying unagi bento.

Small (2 pieces)…2,000 yen, Regular (4 pieces)…3,650 yen

A Shokado bento that luxuriously features seasonal dishes utilizing fresh ingredients, with two types of rice: Kobe beef chirashi sushi and unaju.

Operated by a long-established wholesale dealer with over 90 years of experience in eel, 'Unagi Yondai-me Kikukawa' knows more about eel than anyone else. We supply eels to many famous eel specialty restaurants. The history we have cultivated over the years leads to our confidence in selecting ingredients, and we only use high-quality eels.

Tachiba has been a place for keeping eels alive since ancient times, created by drawing up well water from 200 meters underground. The history of this facility, which has been preserved for over sixty years, is the foundation of everything. Eels that have been purged of mud with well water have no odor, and the ability to discern high-quality eels inherited from our ancestors is the secret to providing the highest quality dish anywhere.

At Unagi Yondai-me Kikukawa, we are committed to slicing only the amount of eel needed for the day in our shop. Freshly sliced eel is fluffy, has no odor, and maximizes the inherent flavor of the eel, which is important for preserving Japan's valuable food culture.