Nanamabushi” is named after the Nagoya region’s signature dish Hitsumabushi: a course of finely chopped grilled eel on rice called “Ohitsu”. We call it “Nanamabushi” because we use seven (“Nana”) different toppings: scallion, perilla, wasabi, sesame, toasted seaweed, Japanese pepper and Yuzu pepper for our unique Hitumabushi.

Special Nanamabushi 4,800 yen (Tax not included)
With Simmered fish bone cracker,pickled vegetable, eel liver soup

Method #1. Enjoy the original flavor of grilled eel and rice.

Method #2. Change the flavor of your Nanamabushi by adding toppings as you prefer.

Method #3: Place your serving of Hitsumabushi into your small bowl and pour the hot broth over top so that the rice and eel is almost covered like Ochazuke or a soup.

"UNAJYU"
Unajyu using the highest grade domestic eel grown in Sadowara, Miyazaki prefecture as well as other areas of South Kyusyu’s Miyazaki and Kagoshima region.

Special Unajyu 4,500 yen (Tax not included)
With Simmered fish bone cracker, pickled vegetable, eel liver soup.

"SHIRAYAKIJYU"
Unseasoned grilled eel. Please enjoy with Wasabi Soy Sauce or salt.

Special unseasoned eel 4,500 yen (Tax not included)
With Simmered fish bone cracker, pickled vegetable, eel liver soup

"KAMI-Unajyu"
using two highest-grade Japanese eels.

KAMI Unajyu 7,900 yen (Tax not included)
With Simmered fish bone cracker, pickled vegetable, eel liver soup

"Sio Saba grilled" 980 yen (Tax not included)
With pickled vegetable and soup