Asakusa Unatetsu Kokusai Street Store

Seared white-grilled eel served with refreshing ponzu (citrus soy sauce). The searing brings out the savory aroma of the eel.

Deep-fried eel bones. Crunchy and rich in calcium, slightly salted. A perfect snack with alcohol.

A sunomono (vinegared dish) featuring grilled eel and cucumber. The acidity cuts through the richness of the eel.

Smoked eel ham. A unique preparation where eel is processed like ham and smoked, offering a savory and dense texture.

An assortment of three eel appetizers: Umaki (eel rolled in egg), Uzaku (eel and cucumber vinegar), and Smoked Eel Ham.

Eel liver served sashimi-style (blanched). Served with ginger, green onion, and garlic to complement its rich taste.

Premium Unaju (Eel Box). Grilled eel glazed with sweet soy sauce served over rice in a lacquered box. 'Matsu' (Pine) indicates the highest tier.

Standard Unaju (Eel Box). Grilled eel with sauce on rice. 'Take' (Bamboo) is the standard portion size.

Eel Bowl. Grilled eel served in a ceramic bowl over rice.

Double Eel Box. Contains a generous amount of eel, likely layered inside the rice or covering the top completely.

A mini set featuring a smaller portion of eel bowl, small soup, and pickles. Ideal for light eaters or children.

A unique style of Hitsumabushi using 'Amabito-no-Moshio' (algae salt) instead of soy sauce. Enjoy in three ways: 1. As is with Sansho salt. 2. With condiments like wasabi. 3. With dashi broth as ochazuke.

A complete course meal for two people featuring various eel dishes, salad, skewers, and dessert.