Unagi Uomasa

Bando Taro eel, a brand of eel is raised eating horse mackerel and walleye pollock. It is characterized by its tender texture and savory flavor like a wild eel. Our sauce, which has been used for more than 30 years by adding new sauce to the old one since our restaurant was founded, goes perfectly well with the eel. The rice cooked to perfection also brings out the tenderness of the eel.

Our Shirayaki is characterized by being broiled more than usual Shirayaki, so that you can fully enjoy the tender texture and sophisticated savory flavor of eel, different from Kabayaki, a broiled eel in soy-based sauce. Please taste it with soy sauce mixed with Sansho (strong Japanese pepper), or with our original salt mixed with eel innards, to bring out more flavor.

"Bando Taro" eels are raised on horse mackerel and Alaska pollock, and their soft texture and delicious flavor are close to that of natural eels. They go perfectly with the sauce, which has been added to since the restaurant opened in the 1980s, and the perfectly cooked rice brings out the tenderness of the eels.

It is characterized by a firmer color than the general unglazed fish. It has a soft texture and elegant flavor, but has a different taste from kabayaki. Its deliciousness is further enhanced by eating it with wasabi soy sauce, as well as the special liver salt.