Located just a minute's walk from Sangu Bashi Station, the eel specialty restaurant "Sangu Bashi Asaya" offers a diverse range of dishes prepared by the owner, Seishi Ogiwara, who skillfully handles everything from filleting to grilling and plating the eels. From the very first dish to the final unajyu (eel rice bowl), each dish features the highest quality eel, sourced from various regions and prepared in different styles. The delicate cooking techniques and overwhelming sense of flavor provide a truly unique dining experience that leaves you wanting more after just one bite.【Price】JPY 35,000 (tax included) 【Omakase Course】■ Eel Soup: A broth made from eel bones and clams, featuring natural eel sourced from Yokoyama in Kagoshima and Kumamoto red eggplant.■ Eel Sashimi: Natural eel from Yokoyama in Kagoshima, served with a dipping sauce of soy sauce and vinegared miso mixed with eel liver and Kujo green onions.■ Eel Tempura Comparison: Farmed eel from Moritoku Shoten in Tokushima. The upper piece is from the tail, served with sansho salt, while the lower piece is from the muscular neck, served with tempura dipping sauce.■ Grilled Eel Liver: Topped with chopped turnip, asparagus, Queen potato, and Nara pickles.■ Eel Roll: Natural eel from Yokoyama in Kagoshima, served on a bed of corn sauce with edamame on the side.■ Eel Inro-yaki: Natural eel from Hamamatsu, grilled with a miso made from young ginger and served with skin on, accompanied by grilled young corn.■ Grilled Eel Tenderloin and Tail: Served with fruit tomatoes, nagaimo (Japanese yam), chrysanthemum petals, water shield, and pomegranate.■ Steamed Eel with Straw Grilling: Natural eel from Yokoyama in Kagoshima, grilled over charcoal and finished with straw smoke, served with ponzu and grated daikon.■ Eel Peking Duck: Farmed eel from Moritoku Shoten in Tokushima.■ White Grilled Eel: Natural eel from Amakusa in the front and natural eel from Lake Biwa in the back, served with regular salt or eel liver salt and wasabi.■ Two Types of Unajyu: Front is grilled farmed eel from Kagoshima, back is natural eel from Yokoyama in Kagoshima, steamed and grilled in the Kanto style.■ Mizu Yokan (Water Jelly)
We use cookies on this site to enhance your user experience.
