Unagi Yoneyama

A dish of grilled eel kabayaki served over rice in a bowl. The sweet and savory sauce pairs well with the rice, whetting the appetite.

A luxurious bowl of rice with eel not only on top but also sandwiched between layers of rice. The amount of eel is doubled, making it very satisfying.

A dish consisting of rice and grilled eel kabayaki packed in a square lacquered jubako (tiered box). Considered more formal than unadon, it is suitable for special meals.

A set meal with grilled eel kabayaki as the main dish. Served elegantly with rice, kimosui (eel liver soup), and pickles served separately.

A set meal featuring shirayaki (plain grilled eel) as the main dish. Enjoy the natural fat and aroma of the eel with wasabi soy sauce or salt for a refreshing taste.

A dish where chopped grilled eel is mixed with seasoned rice. Can be eaten as is, or by adding the included dashi broth for an ochazuke-style experience, allowing you to enjoy it twice.

Option to increase the amount of rice.

A clear soup made with eel liver. Lightly flavored, it's a good palate cleanser after rich eel dishes.

A dish of grilled eel kabayaki served over rice in a bowl. The sweet and savory sauce pairs well with the rice, whetting the appetite.

A luxurious bowl of rice with eel not only on top but also sandwiched between layers of rice. The amount of eel is doubled, making it very satisfying.

A dish consisting of rice and grilled eel kabayaki packed in a square lacquered jubako (tiered box). Considered more formal than unadon, it is suitable for special meals.

A set meal with grilled eel kabayaki as the main dish. Served elegantly with rice, kimosui (eel liver soup), and pickles served separately.

A set meal featuring shirayaki (plain grilled eel) as the main dish. Enjoy the natural fat and aroma of the eel with wasabi soy sauce or salt for a refreshing taste.

A dish where chopped grilled eel is mixed with seasoned rice. Can be eaten as is, or by adding the included dashi broth for an ochazuke-style experience, allowing you to enjoy it twice.

Option to increase the amount of rice.

A clear soup made with eel liver. Lightly flavored, it's a good palate cleanser after rich eel dishes.

A dish of crispy fried eel bones. Fragrant, salty, and rich in calcium, it's perfect as a snack.

A dish of finely chopped grilled eel and cucumber mixed with sanbaizu (three-vinegar dressing). The vinegar cuts through the richness of the eel, resulting in a refreshing taste.

A dish of fried eel marinated in a sweet and sour sauce with chili peppers. The balance of acidity and spiciness is good and pairs well with drinks.

Skewered and grilled various parts of the eel. You can enjoy the unique texture and flavor of each part, such as liver, fillet, and fin.

Dashi maki tamago (rolled omelet) with grilled eel kabayaki rolled inside. The fluffy egg and sweet-savory eel combination is exquisite.

Grilled eel without any sauce. Eating it with wasabi soy sauce allows you to directly experience the original aroma and umami of the eel.

Steamed and then grilled eel with sauce. Enjoyable as a side dish with rice or as a snack with drinks.

Salt-boiled soybeans. A simple and classic snack.

Chilled and sliced tomato. Refreshing and good for cleansing the palate.

A dish of cucumber served with moromi miso. The richness of the miso complements the freshness of the cucumber.

A small dish of wakame seaweed dressed with vinegar. Healthy and refreshing.

A dish of finely julienned nagaimo (mountain yam) served with soy sauce. Characterized by its crisp texture and slimy consistency.

A dish of grated daikon radish topped with boiled shirasu (small sardines). A simple dish eaten with a little soy sauce.

Chilled tofu served with toppings and soy sauce. A home-style Japanese appetizer.

A dish of sliced kamaboko (steamed fish cake) eaten with wasabi soy sauce. Simple but pairs well with sake.

A dish of boiled green vegetables (like spinach) steeped in dashi broth. Gentle flavor.

Assortment of pickled seasonal vegetables. Good as a palate cleanser or to accompany rice at the end of a meal.

A smaller-sized eel bowl, available only at night. Suitable for finishing a meal after drinking or for a light meal.

Night-only menu. Grilled eel kabayaki served over rice, with dashi broth or tea poured over it. Easy to eat, the umami of the eel dissolves into the broth.

A classic Japanese draft beer. Characterized by creamy foam and the umami of malt.

Premium beer (medium bottle) with a rich flavor.

Crisp, dry beer (medium bottle). Easy to pair with any dish.

A cocktail made by mixing beer with ginger ale. Easy to drink with a refreshing taste.

Japanese craft beer using sansho (Japanese pepper). The spicy aroma pairs very well with eel dishes.

A drink made by mixing shochu with a beer-flavored beverage. The characteristic is that you can adjust the strength yourself.

A general term for alcoholic beverages made by mixing shochu with soda, tea, etc. A wide variety from fruity to tea-infused.

Japanese fruit liqueur made by pickling plums. Sweet and sour, easy to drink.

Bottle of wine. Available in red and white.