【Today's Eel】- Hamamatsu Eel, Female- Miyazaki Prefecture Aji Unagi (Aji Man), Young Eel (Shinko), Male"Young Eel" generally refers to farmed eels less than one year old.- Aomori Prefecture Ogawara Lake Natural Eel,【Eels We Serve】- Miyazaki Prefecture Aji Unagi- Tokushima's Moritoku Shoten- Shizuoka Prefecture Hamamatsu Eel- Kyosui Eel・Eel BowlEel from Tokushima's Moritoku Shoten(White Datsu, Zucchini, Green Onion, Mitsuba)White Datsu refers to the stem part of the Ebiimo plant.・TempuraEel from Tokushima's Moritoku Shoten, Tail and Neck(Tail served with Sansho salt and Sudachi, Neck served with condiments)・Eel SashimiKyosui Eel from Shizuoka Prefecture(Mixed with eel liver, vinegar soy sauce, and vinegared miso)・Grilled Liver(Served with turnip, snap peas, okra, and Nara pickles)・Steamed Eel from Miyazaki Prefecture and Eel Tamago(White part is corn, snap peas)• Shizuoka Prefecture Hamamatsu Eel, Inro-yaki(Eel deboned and grilled in a tube shape. Served with sesame tofu and grilled Man-gaji peppers, sauce made with new ginger miso and eel sauce)・Kurikara-yaki, served with Jure(Fruit tomato juice combined with nagaimo, chrysanthemum petals, junzai, and pomegranate in a jelly)Kurikara-yaki refers to a dish where small eels or young fish are wrapped around skewers and grilled.・Miyazaki Prefecture Aji Unagi(Eel cooked with Shaoxing wine and red sake, served with grilled eggplant. Sauce is sweet soy sauce)Sweet soy sauce (Tenjan-yu) is eel sauce flavored with star anise and cinnamon.・Tataki of Kyosui Eel from Shizuoka Prefecture(Skin seared over charcoal and surface lightly grilled with straw flames)・Local Grilled White Eel(From front to back: Male Kyosui Eel from Shizuoka Prefecture, Natural Eel from Aomori Prefecture Ogawara Lake)・Half Comparison of Eel Rice(Kansai Style and Kanto Style)・Yuba, Red Miso Soup, and Pickles・Hokkaido Azuki Bean Water Yokan with YuzuEel rice can be taken out.Preparation time is approximately 2.5 hours.
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