Yaesu Hashimoto

Standard portion containing one whole eel. Can be prepared as Unaju (over rice), Kabayaki (glazed), or Shirayaki (plain grilled). Rich in umami and soft texture.

A larger portion containing one large eel. Can be prepared as Unaju (over rice), Kabayaki (glazed), or Shirayaki (plain grilled).

The largest portion containing one and a half large eels. Can be prepared as Unaju (over rice), Kabayaki (glazed), or Shirayaki (plain grilled).

A special Unaju set where a portion of the proceeds goes towards the project to increase the wild Japanese eel population.

Clear soup containing eel liver. A traditional accompaniment to eel dishes, offering a light, savory taste.

Clear broth soup without the eel liver. Light and palate-cleansing.

Miso soup made with red miso (akadashi), which has a deeper, richer flavor than white miso.

Red miso soup containing eel liver. Combines the deep flavor of red miso with the unique texture of liver.

Savory grilled eel wrapped in a fluffy Japanese rolled omelet (dashimaki tamago). Made with high-quality free-range eggs.

A refreshing dish of grilled eel and cucumber dressed in vinegar. The acidity cuts through the richness of the eel.

Deep-fried eel spines. Crispy, salty, and calcium-rich, resembling crackers. Perfect as a snack with alcohol.

Grilled eel liver skewer. Has a distinct bitter-sweet taste and unique texture.

Grilled eel fins wrapped around liver. Fatty and rich in collagen.

A bite-sized portion of Shirayaki (eel grilled without sauce). Allows you to taste the natural flavor of the eel.

Eel meat coiled around a skewer and grilled. Choose between Tare (sauce) or Shio (salt).

Grilled eel liver (specifically the liver organ). Rich and creamy texture.

Grilled rib meat and tail meat of the eel. Flavorful cuts from around the bones.

Chunk-cut eel on a skewer, grilled. A substantial portion available only at dinner.

Slices of Kamaboko (cured fish cake) served with wasabi. A classic simple appetizer.

Assorted pickled organic vegetables. Crisp and refreshing.

Vegetables pickled in sake lees (kasuzuke). Deep, pungent, and slightly sweet flavor. Sourced from Terada Honke.

Crispy fresh salad served with a special dressing made with eel sauce (tare).

Kujo green onions dressed in vinegared miso. A traditional Kyoto-style side dish.

Deep-fried wild river prawns from Kochi prefecture. Crunchy and flavorful, eaten whole with the shell.

Kirin Heartland draft beer. A clear, hoppy, and refreshing lager.

Sapporo Lager 'Red Star' (medium bottle). A traditional Japanese lager with a rich and bitter taste.

A premium Hoppy drink served '3-Rei' style (chilled glass, chilled drink, chilled shochu) without ice. No extra shochu can be added.

Non-alcoholic beer with a dry and crisp taste similar to Asahi Super Dry.

A Japanese sake selection.

Aizu Musume Junmai sake by the bottle (720ml).

Whiskey served on the rocks.

Whiskey mixed with soda water. Refreshing and popular.

A special authentic Lemon Sour from the famous 'OPENBOOK' bar in Shinjuku Golden Gai. Citrusy and refreshing.

A spiced highball made with rice shochu and infused with cardamom, clove, pink pepper, cinnamon, and sansho pepper.

Shochu mixed with Oolong tea. Unsweetened and easy to drink.

Japanese plum wine. Sweet, fruity, and slightly tart.

Oolong tea.

Coca-Cola.

Ginger Ale.

Lemonade, available hot or iced.

Sparkling lemon soda from OPENBOOK.

Sweetened matcha drink from Kyoto Ippodo Tea Co. Available hot or iced.

Roasted green tea (Hojicha) from Kyoto Ippodo Tea Co. Served cold.

Aizu Musume (Fukushima). Rich Junmai sake, lightly cloudy (origarami).

Murayu (Niigata). Special Junmai sake aged over summer.

Suginishiki (Shizuoka). Made with the ancient Bodaimoto method.

Kokuryu (Fukui). Junmai Daiginjo sake. Smooth and refined.

Abe (Niigata). A collaboration sake.

Gunma Izumi (Gunma). Ginjo sake. Best enjoyed warm or at room temperature.

Sakaer Hachibei (Mie). Yamahai Junmai sake. Rich and acidic.

Gonnin Musume (Chiba). Kimoto method, natural Junmai sake.

Dokonjo (Yamagata). Kimoto Junmai sake. Earthy flavor.