Utsuke

Grilled eel glazed with a sweet soy-based sauce served over rice in a box. 'Ume' implies a standard portion size. The eel is tender with a rich savory flavor. Eat with sansho pepper if desired.

Grilled eel glazed with a sweet soy-based sauce served over rice. 'Take' implies a larger portion than 'Ume'. Rich, fatty eel with caramelized sauce.

Premium grilled eel over rice box. 'Matsu' offers a generous portion of high-quality eel. The texture is soft and the sauce is savory-sweet.

A massive portion of grilled eel over rice, heaped like a mountain. For those who want to indulge fully in unagi.

Chopped grilled eel over rice. Enjoy it three ways: first as is, then with condiments (wasabi, onions), and finally with broth poured over it. 'Ume' size.

Chopped grilled eel over rice. 'Take' size offers more eel. Savory and versatile dish with changing flavors.

Premium chopped grilled eel over rice. 'Matsu' size. A rich and filling Nagoya-style eel dish.

Steam-cooked eel and rice in a bamboo steamer. The rice becomes glutinous and flavorful from the eel drippings, and the eel stays fluffy and hot.

Steamed eel and rice box, 'Take' portion. The steaming process infuses the rice with savory sauce flavor.

Premium steamed eel and rice box, 'Matsu' portion. Soft, hot, and deeply flavorful.

Steamed eel rice box. The eel is steamed with the rice, making it extra soft and the rice flavorful.

Grilled chicken (yakitori) served over rice in a box. Savory tare sauce coats the chicken and rice.

A massive portion 'mountain' version of the Yakitori rice box. Heaps of grilled chicken.

Rice box topped with Umaki (Japanese rolled omelet with eel inside). Savory, sweet, and soft.

Assorted Japanese pickles. Salty and crisp, a palate cleanser.

Grilled Edamame (soybeans in the pod). Grilling adds a smoky flavor to the beans.

Napa cabbage salad. Crisp and refreshing.

Dried mullet roe (bottaraga) wrapped in seaweed. Salty, rich, and intense umami. Pairs well with sake.

Potato salad, likely creamy with mashed potatoes and vegetables.

Grilled eel and cucumber with vinegar dressing. A refreshing appetizer combining rich eel with crisp acidity.

Rectangular slice of grilled eel on a skewer. Savory and easy to eat.

Rectangular slice of eel grilled without soy sauce (Shirayaki style) on a skewer. Pure eel flavor.

Grilled eel liver skewer. Slightly bitter and rich, a delicacy often enjoyed with alcohol.

Chicken thigh skewer. Juicy and tender meat.

Chicken and leek skewer. Alternating pieces of meat and sweet grilled leek.

Chicken skin skewer. Crispy on the outside, fatty and savory.

Chicken meatball skewer. Minced chicken seasoned and grilled.

Chicken meatball skewer served with a raw egg yolk. Dip the meatball in the creamy yolk for a rich taste.

Assorted grilled chicken skewers. A variety plate to try different cuts.

Assortment of 5 tempura (battered and deep-fried) items. Includes shrimp, scallop, prosciutto with myoga ginger, young corn, and a daily special. Crispy and light.

Kabayaki (Grilled Eel). The eel is split, skewered, and grilled with a sweet soy-based sauce. Rich and savory, without rice.

Shirayaki (Grilled Eel without sauce). Grilled plain, often with just a little salt. Highlights the natural flavor of the eel. Eat with wasabi or soy sauce.

Dashimaki Tamago. A Japanese rolled omelet made with dashi stock. Juicy, savory, and fluffy.

Umaki. A Japanese rolled omelet with grilled eel inside. Combines the fluffiness of the egg with the savory richness of the eel.

Japanese beer served in a bottle. A crisp lager that pairs well with fried and grilled dishes.

Shochu mixed with premium Japanese teas (Roasted green tea, Matcha, Black tea, or Oolong). Refreshing and fragrant.

Whisky and soda. A popular sparkling alcoholic drink. Available with different whisky bases or flavors like yuzu or ginger.

Sake. Served chilled. Features famous brands like Dassai and Hakkaisan, ranging from crisp to aromatic.

Fruit Sours. Shochu mixed with soda and fruit juice. Sweet, fruity, and easy to drink.

Japanese distilled spirit. Varieties include sweet potato (Kuro Kirishima), barley (Nakanaka), and aromatic lychee-scented potato shochu (Daiyame). Stronger than sake, often drunk on the rocks or with water.