Unagi Kappo Shirokanedai Matsumoto

An unaju (eel over rice) dish with 1.5 tails of Kabayaki-style domestic eel. Fluffily steamed and grilled with a fragrant sauce. Served with a clear eel liver soup and pickles.

Unaju (eel over rice) made with one whole domestic eel. Prepared in the Kanto style with steaming, it's so tender it can be cut with chopsticks.

A slightly lighter unaju using 3/4 of an eel. Suitable for those with smaller appetites or as a finishing dish after drinks.

An unaju luxuriously made with 1.5 tails of the rare "Kyosui eel." Characterized by a sweet aroma like wild eel and a melt-in-your-mouth fatty umami.

Unaju made with one whole "Kyosui eel." Enjoy its rich umami and sweetness without any gaminess.

Kabayaki (sauce-grilled) or Shirayaki (plain grilled) of 1.5 domestic eels. Enjoy the pure taste of eel as a snack with drinks.

Kabayaki or Shirayaki made with one whole domestic eel. Shirayaki can be enjoyed lightly with wasabi soy sauce or salt.

A luxurious dish made with 1.5 tails of the highest grade "Kyosui eel." Its high-quality fat makes it recommended to enjoy its sweetness even in Shirayaki style.

A whole (1 tail) Kyosui eel, either Kabayaki or Shirayaki style. It has no muddy odor, allowing you to enjoy the eel's delicate natural flavor.

A dish of chopped Kabayaki-style eel and cucumber dressed with vinegar. The vinegar cuts through the eel's richness, making it an ideal appetizer.

A rolled omelet with Kabayaki-style eel rolled inside. The gentle sweetness of the egg pairs perfectly with the eel sauce.

A set of five skewers of grilled chicken. The fragrant grilled chicken is a perfect accompaniment to drinks.

An assortment of pickled seasonal vegetables. Perfect for cleansing the palate.

A salad made with crisp daikon radish and scallop meat. Served with our homemade dressing.

A small dish made with seasonal ingredients that change monthly.

A Japanese steamed egg dish (custard) with eel. Enjoy the dashi broth flavor and the richness of the eel.

The first dish served as a seating charge.

Yakitori skewers made with A5 rank Hida beef. Characterized by the rich sweetness of the fat and tender meat.

Crispy fried eel backbone snacks. Lightly salted, rich in calcium, and pairs well with drinks.

Fresh chicken lightly blanched and dressed with wasabi soy sauce.

Boiled eel liver served with wasabi soy sauce. Its unique bitterness and texture pair well with Japanese sake.

Eel liver (kimo) skewered and grilled with a sweet soy-based sauce. The exquisite balance of its slight bitterness and the sauce's sweetness.

A representative Japanese dry lager beer.

A crisp and refreshing Japanese sake.

A Japanese sake that allows you to enjoy the richness of the rice and its floral aroma.

A high-grade Japanese sake with a refined taste, free of impurities, achieved by a high rice polishing ratio.

Japanese sake selected to pair with Kyosui eel.

A Japanese distilled spirit. Enjoy it on the rocks, with water, or with hot water.

Non-alcoholic beverages.