Menu : Una Miyabi

Using white charcoal from Bincho charcoal, we grill the eel to a crispy high speed using our invented high-speed grill.Katsuo, a self-taught chef who can wholesale eel, thought he might be able to make an even more delicious eel sauce.``Katakami Soy Sauce Tamari,'' light soy sauce, Muscadelle white wine, charred As a chef who dislikes the oxidation of fat by dissolving various ingredients such as onions, scallops, and eel, I have prepared a sauce with a new idea that is fresh and full of flavor without adding anything.The Japanese pepper comes with Ishimoto's highest grade green Japanese pepper. (100% domestically produced) The rice is a cross between Gifu's Hatsushimo, which is used in high-end sushi restaurants, and Aichi's legendary rice, Mineno Asahi.We use only spring water to make Aichi Kaori, and we use it in the same way as in the past, along with Hokkaido Hidaka kelp. The eel is cooked in a gas pot over high heat.It takes over 20 minutes to cook the eel using "Ukino Tamago" and comes with our unique silk tamagoyaki, which does not use water.

Hitsumabushi, a Nagoya specialty *In order for you to enjoy the flavor and texture of the eel itself, we purposely do not chop the eel into small pieces and make them the same size as the eel jus. 1. First of all, please enjoy the original flavor and texture of the eel as it is. ②Next, divide the eel into bowls and enjoy with condiments such as wasabi.③Pour the dashi stock and enjoy the eel chazuke.If the flavor is too strong, please dilute it with hot water, tea, etc.Our Hitsumabushi dashi is Using Aichi's famous white soy sauce and fish sauce, we make dashi from Hiroshima Oyster, scallops, shiitake mushrooms, horse mackerel, tuna, mackerel, bonito, kelp, Other.

Three types of platter of delicious eel, top-quality shelled crab from Sakaiminato, and top-quality salmon roe from Hokkaido.

A luxurious two-piece assortment of delicious eel and top-quality salmon roe from Hokkaido.

*It will definitely fall apart. 700g of rice. One and a half large four-tailed eel. A luxurious serving of eel grilled over Binchotan white charcoal.

A 4-piece assortment of delicious eel, top-quality shelled crab from Sakaiminato, top-quality salmon roe from Hokkaido, and silken fried omelet with a new texture created by self-taught chef Bonito.