Nakaya

A standard 7-course meal including eel skewers and unadon. Enjoy eel in various cooking styles in small portions.

A luxurious course that includes sashimi and umaki (rolled omelet with eel). Recommended for those who want to fully enjoy eel dishes.

A luxurious full course that includes Yanagawa hot pot and chawanmushi (steamed egg custard). Suitable for special occasion dining.

An affordable unadon available only for lunch. Enjoy the fragrant grilled eel and sauce-soaked rice easily.

A standard unaju. Enjoy the fluffy Kanto-style eel, steamed then grilled.

A more satisfying unaju with an increased amount of eel compared to regular. Served with liver soup.

An extra-large unaju made with luxurious, high-quality eel. Recommended for special occasions.

A luxurious two-tiered unaju with eel hidden not only on top but also inside the rice. A hearty dish that makes you feel like royalty.

Finely chopped eel served over rice. Enjoy three different flavors: as is, with condiments (wasabi and green onions), or with dashi broth poured over for ochazuke (rice with tea).

A donburi combining grilled eel with tororo (grated yam) and okra. The smooth texture of tororo complements the rich sauce of the eel.

A donburi with grilled eel simmered in a fluffy, dashi-rich soft-boiled egg. The combination of dashi-infused egg and eel is superb.

A box filled with plain grilled eel (su-yaki). Enjoy the refreshing, original taste of eel with wasabi and soy sauce.

A set meal where plain grilled eel and rice are served separately. Also perfect as a snack with drinks.

A luxurious set where you can enjoy both grilled and plain grilled eel. Savor the different flavors at once.

Edo's regional dish of opened loach simmered with thinly sliced burdock root in a sweet and savory sauce, finished with egg.

Oyakodon (chicken and egg) or yakitori served in a box. Enjoyable even for those who dislike eel.

A la carte grilled eel (tare-yaki) or plain grilled eel (su-yaki). Perfect for those who want to enjoy it as a snack with drinks, without rice.

A rolled omelet with grilled eel in the center. The fluffy egg and the umami of the eel are exquisite.

A dish of finely chopped grilled eel and cucumber dressed with vinegar. Refreshing and perfect as a palate cleanser.

A dish of plain grilled eel served refreshingly with ponzu sauce.

A donburi with grilled eel topped with tororo (grated yam).

Crispy fried eel bones. Rich in calcium and pairs well with beer.

A dish where eel's simmering liquid is solidified with gelatin. Enjoy the melt-in-your-mouth texture and rich umami.

A dish of tenderly simmered eel head (kabuto). Characterized by its slight bitterness and sweet and savory flavor.

Boiled eel liver mixed with wasabi soy sauce. Popular as a snack with drinks.

A dish in the style of Yanagawa hot pot, but using eel instead of loach.

Skewers made from various parts of the eel. Enjoy rare parts like liver and fin.

Classic grilled chicken skewers.

A hot pot dish of opened loach simmered with burdock root in a sweet and savory sauce, then finished with egg.

A Yanagawa-style hot pot using chicken instead of loach.

A Yanagawa-style hot pot using pork instead of loach.

A dish made with 'amitake' mushrooms. Enjoy the texture and flavor similar to beef liver sashimi.

A classic Japanese lager beer. Served well chilled.

Japanese distilled spirits. Sweet potato shochu has a unique sweet aroma, while barley shochu has a roasted aroma.

A smooth drink made by mixing shochu with oolong tea or green tea.

A refreshing cocktail made by mixing shochu with soda water and fruit juice.

Whiskey and soda.

Brewed sake made from Japanese rice. Offers various flavors, from fruity ginjo aroma to crisp dry tastes.