Zorome

Premium brand 'Kyousui' eel grilled over charcoal with a sweet soy-based sauce. Served on rice with liver soup (Kimosui) and pickles. The eel is known for its delicate texture and rich umami.

Eel grilled without the sweet sauce ('Shirayaki'), topped with generous green onions. The natural flavor of the eel stands out. Can be enhanced with an optional egg yolk soy sauce.

A large portion of classic grilled eel with sweet sauce over rice. Served with clear soup and pickles. Rich, savory, and filling.

Classic grilled eel with sweet sauce over rice. Served with clear soup and pickles. A standard serving size.

Premium Kyousui brand eel over rice. Known as a 'phantom eel' for its rarity and quality. Sweet, savory, and exceptionally tender.

Extra special grade eel over rice. Large portion with high-quality grilled eel glazed in sweet sauce.

White-grilled eel (no tare sauce) topped with green onions. Savory and aromatic. Optional egg yolk soy sauce adds richness.

Lunch set meal including Unajuu (High grade), a small side dish, sashimi, and clear soup. A complete meal experience.

High-grade eel over rice. Sweet and savory flavor. Rice portion can be adjusted to small or large for free.

Eel bowl served only on weekdays. A more casual way to enjoy grilled eel on rice. Smaller portion than the heavy boxes.

Signature salad with fresh tuna and sprouts. Light dressing. Refreshing accompaniment to rich eel dishes.

Fresh green vegetable salad. Served with dressing. A healthy side dish.

Vegetables dressed in mashed tofu, sesame, and white miso. Creamy, savory, and slightly sweet traditional side dish.

Japanese rolled omelet. Soft and fluffy. Available in savory dashi flavor or sweet flavor.

Assorted premium Japanese pickles. Crunchy and salty. Cleanses the palate.

Fermented squid guts. intensely salty and rich in umami. A classic delicacy that pairs perfectly with sake.

Mozuku seaweed served in vinegar. Slimy texture with a refreshing sour taste. Served cold.

Raw tuna cubes topped with grated mountain yam (tororo). Sticky and smooth texture. Mix with soy sauce to eat.

Fresh tuna sashimi. Sliced raw fish served with wasabi and soy sauce. Tender and flavorful.

Sake from Shiga Prefecture. Yamahai Junmai Ginjo style. Typically rich, complex, and full-bodied.

Sake from Yamagata Prefecture. Known for its sharpness and clean finish.

Sake from Yamanashi Prefecture. 'Dan' often features a fruity aroma and smooth texture.

Sake from Yamagata Prefecture. Extra dry ('Chokarakuchi'). Crisp and refreshing.

Sake from Saga Prefecture. Made with Aiyama rice polished to 75%. Rich umami and distinct rice flavor.

Sake from Chiba Prefecture. Junmai style made with Gohyakumangoku rice. Balanced and clean.

Sake from Shimane Prefecture. Junmai Ginjo. Aromatic and smooth.

Sake from Yamagata Prefecture. Known for its fruity ginjo aroma and slight sweetness. Very popular.

Sake from Osaka. Made with Omachi rice, 'Jikagumi' (bottled directly). Fresh, fizzy, and full of flavor.

Sake from Niigata Prefecture. 'Origarami' contains some rice sediment, giving it a cloudy appearance and textured mouthfeel.

Sake from Kochi Prefecture. Extra dry. Very clean and sharp, pairs well with food.

Sake from Nagano Prefecture. Made with Kinmon Nishiki rice. Distinctive local flavor profile.

Dry white wine from California, USA. 100% Chardonnay.

Dry white wine from Wachau, Austria. 100% Gruner Veltliner.

Dry white wine from Loire, France. 100% Sauvignon Blanc.

Dry white wine from Piedmont, Italy. 100% Chardonnay.

Dry full-bodied red wine from Piedmont, Italy. 100% Nebbiolo.

Dry full-bodied red wine from Burgundy, France. 100% Pinot Noir.