Unatoto Asakusa

Two slices of charcoal-grilled eel served over rice with a sweet soy-based sauce. The double portion of eel makes this the most popular item. Rich, savory, and satisfying.

A classic bowl of rice topped with a slice of grilled eel glazed in sweet savory sauce. The signature dish of the restaurant.

Grilled eel served in a traditional lacquered box over rice. Offers a classic dining experience with savory sauce and tender eel.

'Superior' grade Unaju. Features a larger portion of grilled eel served in a box over rice.

'Deluxe' grade Unaju. A generous serving of grilled eel arranged beautifully in a box over rice.

"Surprise Box" featuring a whole grilled eel served over rice. A massive and impressive portion for eel lovers.

Chopped grilled eel on rice, served with broth and condiments. Enjoy it three ways: first as is, second with condiments (wasabi/onion), and third with broth poured over it like tea rice (ochazuke).

A rice bowl topped with chopped grilled eel and 'tororo' (grated yam). The slimy texture of the yam complements the savory eel.

A rice bowl topped with chopped grilled eel, a soft poached egg (onsen tamago), and plenty of green onions. Creamy egg yolk adds richness to the dish.

A set including 'Kimosui' (eel liver soup) and 'Umaki' (rolled omelet with eel inside). A perfect side combination for an eel bowl.

A set including 'Kimosui' (eel liver soup) and a choice of salad (green salad or potato salad).

A set including 'Kimosui' (eel liver soup) and a choice of pickles (kimchi or Japanese pickles). Cleanses the palate.

Savory grilled eel wrapped in a fluffy, dashi-flavored rolled omelet (tamagoyaki). Served hot.

Clear soup containing eel liver. A traditional and delicate accompaniment to grilled eel dishes.

Red miso soup (Akadashi). Richer and more intense flavor than regular miso soup, commonly served with eel.

Assorted Japanese pickles, typically cucumber and cabbage. Crunchy and refreshing.

Spicy fermented cabbage kimchi.

Grated yam. It has a sticky, slimy texture and mild flavor. Often poured over rice.

Fresh vegetable salad.

Sliced okra with bonito flakes. Sticky and light side dish.

Onsen Tamago (hot spring egg). A soft-poached egg with a creamy yolk and silky white.

Creamy potato salad.