Unagi Yoshikawa Shibuya branch

Grilled eel over rice in a lacquered box. This 'Plum' (Ume) set includes half an eel, served with soup and pickles. The eel is glazed with a sweet soy-based sauce.

Grilled eel over rice in a lacquered box. This 'Bamboo' (Take) set features a larger portion (3/4 of an eel), served with soup and pickles.

The premium 'Pine' (Matsu) eel box featuring a whole grilled eel over rice. Includes soup and pickles for a complete meal.

A special box featuring a whole grilled eel and a large Japanese rolled omelet (dashimaki tamago) over rice. A luxurious combination of savory eel and fluffy egg.

A massive rice bowl topped with two whole grilled eels, resembling Mount Fuji. The ultimate portion for eel lovers.

A bite-sized skewer of grilled eel. Perfect for tasting the rich, savory flavor without ordering a full meal.

A rice ball (onigiri) topped with a piece of grilled eel. A savory and convenient snack.

Japanese rolled omelet wrapped around savory grilled eel. Combining the fluffy texture of the egg with the rich taste of eel.

Grilled eel glazed with sweet soy sauce, served without rice. Ideal as an appetizer to pair with sake or beer.

A chef's selection of 5 different grilled skewers. A great way to try a variety of cuts.

Chicken thigh and green onion skewered alternately and grilled. Juicy chicken with the sweetness of roasted onion.

Chicken hearts. Rich in iron with a firm, springy texture and strong flavor.

Chicken gizzard. Crunchy and chewy texture, lightly salted to enhance the natural taste.

Grilled chicken wings. Crispy skin and juicy meat on the bone.

Pork belly skewer. Rich and fatty pork grilled until golden and savory.

Chicken tail. Very fatty and juicy with a melt-in-the-mouth texture.

Boiled quail eggs grilled on a skewer. Soft and mild flavor.

Chicken skin. Grilled until crispy on the outside and chewy on the inside.

Grilled green onion skewer. Sweet and aromatic when roasted.

Shiitake mushroom skewer. Earthy and savory flavor.

Eringi (King oyster mushroom) skewer. Meaty texture and mild taste.

An assortment of 5 different types of fresh sashimi. Best for sharing.

A small portion of assorted sashimi for one person.

Tuna sashimi. Fresh slices of raw tuna, a classic favorite.

Salmon sashimi. Rich, fatty, and tender slices of raw salmon.

Octopus sashimi. Boiled octopus slices with a firm, chewy texture.

Scallop sashimi. Sweet, creamy, and soft raw scallops.

Sweet shrimp sashimi. Known for its delicate sweetness and soft texture.

Salmon carpaccio. Thin slices of salmon served with dressing and salad.

Horse meat sashimi. A delicacy with a clean taste, often eaten with ginger or garlic soy sauce.

Seasoned raw horse meat tartare topped with an egg yolk.

Grilled Shishamo (smelt). Small fish usually eaten whole, often filled with roe.

Grilled stingray fin. Sweet, savory, and chewy jerky-like texture. Great with sake.

Grilled whole squid. Tender and savory, often served with mayo and soy sauce.

Grilled tuna collar (jaw). Rich, fatty, and very juicy meat found near the gill.

Crab miso (innards paste) grilled in a crab shell. Intense, savory sea flavor.

Grilled Atka mackerel. A popular izakaya fish with fleshy, oily meat that flakes easily.

Deep-fried small shrimp. Crunchy and savory, eaten whole.

French fries. Classic fried potato strips.

Deep-fried octopus. Chewy octopus bites in a crispy batter.

Japanese fried chicken (Karaage). Marinated chicken thigh fried until crispy and juicy.

Fried breaded oysters. Creamy inside with a crunchy crust.

Potato salad. Mashed potatoes mixed with mayonnaise and vegetables.

Caesar salad. Fresh lettuce with creamy dressing, croutons, and cheese.

Seafood salad. Fresh greens topped with assorted raw fish slices.

Seafood rice bowl. A bowl of rice topped with various fresh sashimi.

Clear broth soup, often served with eel dishes.

Rice submerged in hot green tea or dashi broth. Savory and comforting.

Tonkotsu Ramen. Noodles in a rich, creamy pork bone broth.

Gyoza dumplings grilled on an iron plate. Crispy bottom and juicy filling.

Edamame. Boiled salted soybeans in the pod.

Quail eggs pickled in soy sauce.

Shark cartilage tossed with plum meat. Crunchy texture with sour flavor.

Chilled sliced tomato. Refreshing and simple.

Smashed cucumber marinated in savory sesame dressing.

Raw octopus marinated in wasabi. Slippery texture with a spicy kick.

Spicy salted entrails (Changja), likely whelk or similar shellfish.

Assorted Japanese pickles.

Japanese rolled omelet made with dashi stock. Juicy and savory.

Dashi-rolled omelet with spicy cod roe (mentaiko) inside.

Minced fatty tuna (negitoro) served yukhoe style with seasoning and egg yolk.

Warabimochi. Soft, jelly-like confection made from bracken starch, dusted with soybean flour.

Draft Beer.

Bottled Beer.

Japanese Sake (Cold).

Glass of Wine (White or Red).

Whisky and soda highball.

Lemon Sour cocktail.

Non-alcoholic beer.

Cola.

Orange Juice.