Unatetsu Ikebukuro Honten

A dish of deep-fried fugu (pufferfish) pieces. Enjoy the crispy exterior and juicy interior with the umami of the fugu. Squeeze lemon over it and enjoy while hot.

A Yanagawa hot pot dish where opened loaches are simmered in a sweet and savory broth and finished with egg. The sweet and savory broth melds with the umami of the loach, pairing perfectly with rice. Enjoy it piping hot.

A hot pot dish made with whole loaches. They are simmered until tender, allowing you to fully savor the natural flavor of the loach. Said to be good for vitality.

A flavorful miso soup with a distinct loach broth. It is warm and concentrated with the nutrients of the loach. Recommended as a finishing touch to your meal.

A set of 3 deep-fried oysters. Enjoy the crispy coating and the creamy, rich oyster flavor that fills your mouth. Served with tartar sauce or lemon.

A skewer of creamy Camembert cheese, grilled to perfection. Heating enhances its flavor, allowing you to enjoy the richness and aroma of the cheese. Pairs well with wine and sake.

A refreshing palate cleanser made with lightly pickled fresh celery and turnips. It features the crisp texture of the vegetables and a subtle saltiness. Recommended when you want to refresh your palate.

Eschalotes with a crisp texture and unique spiciness. Enjoy them as a snack with miso or mayonnaise. Pairs well with sake and beer.

A small pot soup made with soft-shelled turtle, known for its nourishing properties. It features a rich broth concentrated with the umami of the turtle, warming the body. Rich in collagen and said to be good for beauty.

A jumbo fried shrimp, luxuriously prepared. Enjoy the crispy, fragrant batter and the plump, sweet shrimp inside. Served with plenty of tartar sauce.

A fisherman's dish made by pounding fresh horse mackerel with miso and condiments. The sticky texture, the richness of the miso, and the aroma of the condiments stimulate the appetite. Pairs exceptionally well with sake.

Freshly caught horse mackerel lightly seared and thinly sliced. Characterized by the fragrant surface and the sticky texture inside. Typically enjoyed with ponzu sauce, ginger, and green onions.

A dish of fresh seafood mixed with a sweet and sour miso dressing. The sweetness and acidity of the miso dressing enhance the umami of the seafood, making it refreshing. Also perfect as a snack with drinks.

Black cod marinated in Saikyo miso and grilled to a fragrant finish. The sweetness of the miso and the umami of the fish are exquisitely balanced, with a fluffy texture. Pairs well with rice and sake.

A salad generously made with fresh onions and tomatoes. The combination of crisp onions and fresh tomatoes offers a refreshing taste. The dressing enhances the sweetness of the vegetables.

Deep-fried beef skewers. Enjoy the crispy exterior and juicy interior with the umami of the beef. Served with special sauce or salt.

A classic kushiage (deep-fried skewer) of pork. Enjoy the crispy batter and the umami of the pork that fills your mouth. Served with plenty of special sauce.

A kushiage (deep-fried skewer) of chicken. Enjoy the crispy exterior and tender interior of the chicken. It has a light flavor and is served with sauce or lemon.

A kushiage (deep-fried skewer) of fish slices and green onions alternately skewered and fried. The umami of the fish and the sweetness of the green onions harmonize, enjoyed with the fragrant batter. Served with special sauce or ponzu.

A kushiage (deep-fried skewer) of fresh scallops. Enjoy the plump texture and concentrated oceanic umami of the scallops. Served with a squeeze of lemon for a refreshing taste.

A kushiage (deep-fried skewer) of plump shrimp. The crispy batter and the sweetness of the shrimp create a perfect harmony. Served with tartar sauce or lemon.

A kushiage (deep-fried skewer) of fresh tomato and cheese, lightly battered and fried. The melted cheese and the acidity of the tomato harmonize when heated, offering a Western-style flavor. Pairs well with beer.

A kushiage (deep-fried skewer) of Camembert cheese, fried until crispy on the outside and melted and rich on the inside. Pairs well with wine and beer.

A kushiage (deep-fried skewer) of quail eggs. Enjoy the rich yolk and fluffy texture. A popular dish for all ages.

A kushiage (deep-fried skewer) of chikuwa (fish cake tube) stuffed with cheese. The elasticity of the chikuwa and the richness of the cheese create a perfect harmony, making it satisfying. A good dish as both a snack and a side.

A kushiage (deep-fried skewer) of shishito peppers and bacon. The slight bitterness of the shishito peppers and the saltiness and umami of the bacon harmonize, stimulating the appetite. Pairs well with beer.

A kushiage (deep-fried skewer) of long yam, fried until crispy on the outside and fluffy on the inside. Enjoy the mild sweetness of the long yam. Served with a little salt.

A kushiage (deep-fried skewer) of lotus root. Enjoy the crisp texture and the natural sweetness of the lotus root. Simple seasoning with salt is recommended.

A course featuring a variety of seasonal kushiage (deep-fried skewers), chosen by the chef. Recommended for those who want to try different types of kushiage in small portions. Pairs exceptionally well with beer and sake.

An economical set of 7 types of oden ingredients simmered slowly in dashi broth. Enjoy the umami of various ingredients, including classic daikon radish, egg, and chikuwa. A traditional Japanese winter dish that warms the body.

A type of oden made by slowly simmering beef tendon in dashi broth until tender. Characterized by its melt-in-your-mouth texture and the rich umami of beef tendon. A popular classic oden ingredient.

A type of oden made by slowly simmering pork offal in broth. It has a unique texture and the umami of pork offal, making it a warming dish. Pairs well with sake and beer.

A type of oden made by simmering ground fish paste formed into a stick shape. It has a unique texture and a mild flavor infused with dashi broth. A popular classic oden ingredient.

A type of oden made from Miyagi Prefecture's specialty hanpen (fish cake), colored black. It is concentrated with fish umami and has a unique flavor and elastic texture. Absorbs dashi broth well.

Daikon radish simmered slowly in dashi broth until it is so tender it can be cut with chopsticks. The natural sweetness of the radish and the umami of the dashi broth are perfectly balanced. A classic oden ingredient.

A boiled egg simmered in dashi broth. The yolk is rich, and the white meat is well-infused with the flavor of the dashi. A classic oden ingredient popular with all ages.

A type of oden made by simmering konjac with a chewy texture in dashi broth. It absorbs flavor well and is healthy yet satisfying. Available in various shapes such as triangles and strips.

A type of fried fish cake made from ground fish paste. It absorbs dashi broth well and has a fluffy texture. Concentrated with seafood umami, it's a classic oden ingredient. Available in various shapes and types.

A type of fish cake made by forming ground fish paste into a cylindrical shape and simmering it. It absorbs dashi broth well and has a chewy texture. A classic oden ingredient with a mild flavor.

A traditional Japanese dish of grilled eel. You can choose between "kabayaki" (grilled with a sweet soy sauce-based tare) and "shirayaki" (plain grilled without sauce). Kabayaki features a fragrant, sweet and savory sauce and fluffy meat, while shirayaki highlights the delicate umami of the eel itself. Enjoy with rice and sake.

A dish featuring grilled eel rolled inside a fluffy dashi-maki tamago (rolled omelet). The mild flavor of the dashi, the sweetness of the egg, and the fragrant umami of the eel are exquisitely balanced. Visually appealing and perfect as a palate cleanser.

A vinegared dish of grilled eel and cucumber. The rich umami of the eel, the crispness of the cucumber, and the refreshing acidity of the vinegar stimulate the appetite. Perfect as a snack with drinks.

A dish of grilled eel topped with grated tororo yam. The sticky texture of the tororo, the fragrance of the eel, and the sweet and savory sauce combine to create a dish that goes perfectly with rice. Also said to be good for vitality.

Eel and Tofu Hot Pot

A hot pot dish featuring eel as the main ingredient. Simmering in broth brings out the full umami of the eel, warming the body. Enjoy the delicate flavor with vegetables and other ingredients.

Crispy fried eel bones, a fragrant snack. Characterized by its crunchy texture and a hint of saltiness, it is also rich in calcium. Pairs well with beer and sake.

A special gozen meal featuring exquisite eel. It includes grilled eel, side dishes, and soup, allowing you to fully enjoy a luxurious meal. Ideal for anniversaries and celebrations.

A gozen meal featuring grilled eel as the main dish. The fragrant eel and its sauce pair well with rice, and the side dishes and soup provide a balanced meal. Recommended for those who want to savor eel.

A colorful gozen meal made with abundant seasonal ingredients. It allows you to enjoy a variety of side dishes in small portions, making it ideal for those who want to try many things. Visually appealing and popular among women.

A luxurious unaju (eel over rice) served in a two-tiered box, generously filled with both grilled and plain grilled eel. You can enjoy the fragrant grilled eel with its savory sauce, as well as the delicate flavor of plain grilled eel, all at once. A dish befitting a special occasion.

A standard size unaju (eel over rice) generously topped with grilled eel. The fluffy eel meat and the sweet and savory sauce pair well with the rice, offering a satisfying meal. Fully enjoy the deliciousness of eel.

A slightly smaller portion of unaju (eel over rice). Recommended for those who want to enjoy the taste of eel easily. Enjoy the combination of fragrant eel and rice.

The smallest size of unaju (eel over rice). It is perfect for when you want to taste just a little bit of eel or have a light meal. A convenient way to enjoy eel.

A Nagoya specialty where grilled eel is mixed with rice, then served with condiments and broth in three ways: first as is, then with condiments, and finally as ochazuke (rice with tea or broth). Enjoy the variety of flavors.

A rice bowl topped with grilled eel. The fragrant eel and its savory sauce blend perfectly with the rice, whetting your appetite. Recommended when you want to enjoy eel casually.

A rice bowl topped with grilled eel and a soft, simmered egg omelet. The umami of the eel and the mild sweetness of the egg create a harmonious, mellow taste. A dish enjoyable for all ages.

A set meal including fresh sashimi assortment, rice, miso soup, and side dishes. Enjoy seasonal seafood to the fullest with a balanced meal. Recommended for those who want to savor Japan's seafood.

A rice bowl generously topped with fresh seafood. Enjoy the umami and texture of various types of seafood, with a visually appealing presentation. Served with special soy sauce.

A rice bowl topped with fresh tuna (akami). Enjoy the rich umami and chewy texture of the tuna. Served with wasabi soy sauce.

A rice bowl generously topped with ikura (salmon roe). Enjoy the popping texture and rich umami of ikura that fills your mouth. A luxurious dish with a taste of the sea.

Freshly cooked rice. Please enjoy it with your main dish.

A clear soup containing eel liver. Characterized by the slight bitterness of the liver and the mild flavor of the broth, it pairs perfectly with eel dishes. Cleanses the palate.

A warm miso soup, essential for Japanese meals. The flavor of the dashi and the richness of the miso permeate the body, providing a comforting moment. Pairs well with rice dishes.