Unagi eels are a popular source of stamina in Japan, fragrant and crispy on the outside and fluffy on the inside. The preparation needed to achieve these results requires expert skills and care. Savor the tantalizing aroma of the broiled fat and sweet soy glaze on the perfectly textured eel meat. Dishes featuring the top-quality brand "Deshiko" unagi, which are extremely rare, are also available.
Una-ju (Broiled Unagi Eel on Rice)
Period
Available around the year
- Excluding New Year periods
Prices
| Una-ju | ¥7,700 |
| Premium Una-ju | ¥11,500 |
| "Deshiko" Una-ju | ¥15,000 *Limited availability |
- Service charge will be added to your bill.
About "Deshiko" Unagi
"Deshiko" is a premium brand of unagi eels farmed in the acclaimed Lake Hamana in Shizuoka prefecture. Savor the unparalleled soft and thick flesh, and perfect level of fattiness that isn’t greasy at all.
Broiled to Perfection by Seasoned Chefs
The eel are processed and skewered with care, then broiled once before being steamed to fluffy tenderness. They are then returned to the broiler, dipped in a sauce that has been passed down for years, and broiled again. The dip-and-broil procedure is repeated many times, until the perfect texture and flavor are attained.
Unagi Mabushi (Mixed Rice with Unagi Eel)
Period
Available around the year
- Excluding New Year periods
Price
¥9,000
- Service charge will be added to your bill.
Broiled eel served on rice in a hot stone pot. This is a dish that can be enjoyed in many ways: first as it is, then mixed up with the addition of sansho pepper and other relishes, and finally together with hot dashi soup.