Fukinuki

Grilled eel glazed with a sweet and savory soy-based sauce (tare). The eel is fluffy inside with a caramelized exterior. A classic Japanese preparation, rich in umami.

Eel grilled without the sweet glaze, often seasoned lightly with salt or served with wasabi and soy sauce. This style highlights the natural, delicate flavor and texture of the eel.

A set to turn the a la carte eel into a meal. Includes steamed white rice, a clear soup containing eel liver (kimosui), and Japanese pickles (tsukemono).

Steamed Japanese short-grain white rice.

A clear, delicate broth containing boiled eel liver. It has a subtle, savory flavor and is traditionally served with eel dishes.

Grilled eel glazed with sweet soy sauce served over steamed rice in a traditional lacquered rectangular box. A luxurious way to enjoy unagi.

A Nagoya-style eel dish where chopped grilled eel is served on rice. Typically enjoyed in three steps: first plain, second with condiments (wasabi, green onions, nori), and third with broth poured over it like tea rice (ochazuke).

Eel and its broth set into a savory gelatin (aspic). Served cold, it has a rich umami flavor and melts in the mouth.

Skewered eel strips, often made from the trim of the eel. Grilled until crispy on the outside. A popular snack with alcohol.

Deep-fried eel spines, seasoned with salt or sansho pepper. Very crunchy and calcium-rich, like a savory cracker.

Eel that has been smoked to impart a woody, savory aroma. The texture is firm and the flavor is concentrated.

A cured and processed eel dish prepared to resemble the texture and appearance of ham.

Grilled eel liver (kimo). It has a unique, slightly bitter but rich taste and a creamy texture. Considered a delicacy and great for stamina.

A refreshing dish consisting of grilled eel (kabayaki) and sliced cucumbers dressed in sweet vinegar. The acidity cuts through the richness of the eel.

Japanese rolled omelet (dashimaki tamago) with pieces of savory grilled eel inside. Soft, fluffy egg complements the rich eel.

A sweet dish to finish the meal. Selection varies daily.

Draft beer served cold.

Japanese beer served in bottles.

Japanese rice wine. Options range from pure rice (junmai) to premium fruity types (daiginjo).

Japanese distilled spirit. Can be made from barley, sweet potato, or rice. Stronger than sake, often drunk with ice or water.

Japanese mixed drinks using shochu, soda, and fruit juice or tea.

Sweet liqueur made from steeping plums in liquor. Very fruity and sweet.

Japanese whisky.

Non-alcoholic beverages.

A special lunch-sized portion of the chopped eel on rice, served as a bento box. Available only during weekday lunch hours.