Iriya Kishimojin-monzen Nodaya

Kyosui eel's taste and flavor are as rich as a wild eel. It is carefully grilled with a secret technique. Many gourmets visit us to order this special dish. Served with eel liver soup and pickled vegetables.

In this specialty, fresh eel is vinegared with a vinegar made with a secret recipe, then marinated with a sauce mixed with shredded plum. These 2 different sour ingredients with a refreshing taste fully bring out the original taste of the eel.

Parboiled eel is mixed with cream cheese, and served with fish innards pickled in salt. As this is created as a side dish while waiting for Kabayaki (boiled eelbasted with special sauce), it also go well with sake (Japanese alcohol).