Freshly-sliced eel set (with Shirayaki), made with Hazakake rice [Barrel-style] Mini Kaiseki course tailored
Freshly Cracked Unaju Gozen
Recommended mini-course at Ginza Restaurant
After you see the live eel in the barrel After seeing the live eel in the barrel, we will start cooking.
Freshly Broiled Eel Shiroyaki Freshly cracked eel Seasonal small bowl of cooked food Soup ■Yolk roe Soup - yellow meat
(Eel dishes are considered to be more delicious the shorter the time after being finished. The freshly cracked mini course is served with eel in its best condition! Please try it!)
◎ About the grilling technique of eel, The timing of your visit is determined by the timing of your arrival at the restaurant. Kansai Jiyaki, Kanto Steam Grill If you inform us of your preference, we will be happy to prepare it for you. We will prepare it according to your preference!
The sauce is our secret sauce made from Mikawa Mirin (sweet cooking rice wine), which has been used for 150 years since the establishment of the company. The eels are from Mikawa Isshiki. The rice is "Hazakake rice produced in Shiozawa, Uonuma, Niigata Prefecture". Kelp is made by Okui Kaiyodo in Rishiri, Kabuka. Kombu (kelp): Okui Kaiseido, Rishiri, Kabuka Terraqua pi water is used for water.
Cuisine based on Mitsui Zaibatsu's "Matsu-no-chaya" and Ginza's "Koju".
¥8,000Steuer enthalten
Eel two-tiered set meal (Kansai ground grilled/Kanto steamed) Hazakake rice used
Eel two-tiered set
Upper section: Kansai jiyaki (broiled eel), Lower section: Kanto steamed and broiled eel (two-tiered) The upper tier is Kansai jiyaki, the lower tier is Kanto steamed and grilled (two-tiered unaju). Seasonal small bowl of cooked food Soup Soup Soup - yellow meat
The sauce is "Mikawa Mirin, a secret sauce used for 150 years since the establishment of the company". Eel is "Mikawa Isshiki". The rice is "Hazakake rice produced in Shiozawa, Uonuma, Niigata Prefecture". Kelp is made by Okui Kaiyodo in Rishiri, Kabuka. Kombu (kelp): Okui Kaiseido, Rishiri, Kabuka Terraqua pi water is used for water.
Cuisine based on Mitsui Zaibatsu's "Matsu-no-chaya" and Ginza's "Koju".
¥9,800Steuer enthalten
PARIS Kaiseki course [Eel from Mikawa Isshiki] Made with Hazakake rice Course meal
PARIS Kaiseki Course
Ginza Branch Lunch Time Recommended Kaiseki Course
With a view of Ginza near the Kabuki-za Theater Plenty of time for 3 hours, Kaiseki course (If you are in a hurry, we will serve it in 1.5 hours)
◎ About the grilling technique of eel, When you come to the restaurant, you can choose from the following methods. Kansai Jiyaki, Kanto Steam Grilled If you let us know We will prepare it according to your preference!
The sauce is our secret sauce made from Mikawa Mirin (sweet cooking rice wine), which has been used for 150 years since the establishment of the company. The eel is "Blue eel from Mikawa Isshiki". The rice is "Hazakake rice produced in Shiozawa, Uonuma, Niigata Prefecture". Kelp is made by "Okui Kaiyodo" in Rishiri, Kabuka. Kombu (kelp) is from Rishiri Kabuka, Rishiri, Japan. Terraqua pi water is used for water.
Cuisine based on Mitsui Zaibatsu's "Matsu-no-chaya" and Ginza's "Koju".
¥14,800Steuer enthalten
Freshly cut eel 4th generation kaiseki course (with white grilling) using hazakake rice [green eel, barrel show] course meal
Kaiseki Course
Kaiseki course recommended for dinner time at Ginza restaurant
With a view of Ginza near the Kabuki-za Theater Plenty of time for 3 hours, Kaiseki Course (If you are in a hurry, we will serve in 1.5 hours)
After seeing live eel in the barrel Kaiseki course where we start cooking after you see the live eel in the barrel.
Appetizer Appetizer Bowl Freshly cracked eel, grilled white Shobachi Freshly cracked eel ■Soup ■Kamono ■Yolk Sweet
(Eel dishes are considered to be tastier the shorter the time after being finished. The freshly cracked Kaiseki course is served with eel in its best condition! Please try it!)
◎ About the grilling technique of eel, The timing of your visit is determined by the timing of your arrival at the restaurant. Kansai Jiyaki, Kanto Steam Grill If you inform us of your preference, we will be happy to prepare it for you. We will prepare it according to your preference!
The sauce is our secret sauce made from Mikawa Mirin (sweet cooking rice wine), which has been used for 150 years since the establishment of the company. The eels are from Mikawa Isshiki. The rice is "Hazakake rice produced in Shiozawa, Uonuma, Niigata Prefecture". Kelp is made by Okui Kaiyodo in Rishiri, Kabuka. Kombu (kelp): Okui Kaiseido, Rishiri, Kabuka Terraqua pi water is used for water.
Cuisine based on Mitsui Zaibatsu's "Matsu-no-chaya" and Ginza's "Koju".