Unagi 4th Yondaime Kikugawa Tokyo Station Kurobei Yokocho Branch

A kaiseki course centered around eel dishes. From the appetizer to dessert, you can enjoy a variety of eel parts and seasonal ingredients in small portions. Perfect for banquets and celebrations.

A kaiseki course generously featuring eel dishes and seasonal ingredients. Includes multiple appetizers, assorted sashimi, grilled and fried dishes, unaju, and dessert, offering a more fulfilling experience to fully savor the charm of eel.

Our highest-grade kaiseki course, including rare cuts of eel. A luxurious menu featuring grilled eel liver, blanched eel, umaki, shirayaki, and shinjo skewers, offering an immersive experience of eel's profound flavors. Suitable for special business entertainment or anniversaries.

A whole eel, split from head to tail, deboned, and grilled with our special sweet and savory kabayaki sauce. The fragrant, fluffy meat and the sauce's umami will whet your appetite. Perfect as a side dish for rice or a snack with drinks.

Eel dish finished with simple grilling, without sauce. You can fully enjoy the delicate flavor and aroma of the eel itself. Recommended to be enjoyed simply with wasabi soy sauce or salt.

A selection of carefully chosen seafood and vegetables from each season, lightly fried in a thin batter. Enjoy the crispy, light texture and the natural flavors of the ingredients. Served with salt or tentsuyu (tempura dipping sauce).

A traditional Japanese dish of thinly sliced fresh seafood. Enjoy the original flavors and textures of the ingredients. Please enjoy with soy sauce and wasabi.

Crispy fried eel bones, a snack-like dish. With a crunchy texture and a hint of salt, it's perfect with drinks. Also rich in calcium.

A selection of Japanese pickles made by pickling various vegetables in salt, vinegar, or miso. Perfect as a palate cleanser and also recommended to eat with rice.

Grilled eel liver with our special sauce. Characterized by its unique bitterness and rich umami, it pairs well with drinks. It is also considered highly nutritious.

A rolled omelet made with fluffy grilled eel, rolled with dashi-maki tamago. The exquisite harmony of the eel's umami and the gentle flavor of the egg, served warm.

A type of sunomono (vinegared dish), this is a cold dish made by mixing finely chopped grilled eel and cucumber with vinegar. The refreshing sourness and the aroma of the grilled eel stimulate the appetite.

Lightly blanched eel liver served with our special sauce and wasabi. The unique texture and flavor of the liver are enhanced by the spiciness of the wasabi.

A simple Japanese dish of sliced kamaboko (steamed fish paste) served with wasabi soy sauce. Enjoy the elastic texture and the flavor of wasabi.

A type of edamame, characterized by its strong aroma and sweetness. Served boiled with salt, it's perfect as a snack with drinks like beer.

A cold, sweet dairy dessert. A perfect way to end your meal.

A sake from Niigata Prefecture that is both light and dry, yet upon tasting, it has a smooth texture like water and a solid umami that spreads. The aftertaste is clean and perfect for enhancing the flavors of food.

A super dry Junmai sake from Gunma Prefecture. Characterized by its light and vibrant ginjo aroma and mild acidity, it offers a clean, crisp finish that is easy to drink. The refreshing lime-like aroma that spreads in the mouth enhances its compatibility with food.

A super dry Junmai Ginjo sake brewed in Iki, Nagasaki Prefecture. Aimed at being a long-lasting food companion, it is slowly fermented at low temperatures, resulting in a well-balanced taste that retains umami and sweetness despite its super dry profile.

A Junmai Daiginjo from Nara Prefecture, characterized by its combination of Yamada Nishiki rice and yeast strain #9. It stands out with its rich sake-like umami and transparent, elegant sweetness. A refined sake with a silky mouthfeel and a refreshing aroma reminiscent of Muscat grapes.