Unagi Fujita Shirokanedai Branch

うなぎ藤田　白金台店

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050-2030-4678 (+81-50-2030-4678)

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03-6432-5636 (+81-3-6432-5636)

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Course menu Menu

[Unaju (eel on rice in a lacquer box)　Rank: YAMA]

Cutting techniques become more important for the IKASHIKOMI eels, (kept the eels alive for 1 week without feeding to realize the best taste.) In Kanto, eels are slowly steamed after being quickly grilled. But here in Hamamatsu, we grill them while applying a sauce to make their aroma stronger. That is why our eels will stimulate your appetite a lot.

[Shirayaki (lightly broiled without any seasoning)] We grill eels in Hamamatsu way, which means that we thoroughly grill using Bincho charcoal (high-quality charcoal) to bring out a stronger aroma.

We grill eels while applying sake (Japanese alcohol) to make them plumper. You can fully enjoy the savory taste of the eel with sweet fat. As it is simply grilled with charcoals to bring out a stronger aroma, it also goes perfectly well with sake. You will not be able to stop drinking!

[Liver Tempura] You can enjoy a little bit of bitterness that follows its crispy texture.

We have various dishes with eel liver, as we can obtain livers from the eels we sell through a direct order. That is why various dishes are available at our restaurant, from basic ones such as grilled liver and liver soup, to rare ones such as liver tempura and Kimowasa (liver served with Wasabi).

The sauce is not too sweet and has a refined taste. Grilled over binchotan charcoal, the "Unadon (Yama)" is fragrant.

He says that when eels are kept alive, "the skill of opening them up becomes even more important." The Kanto style involves quickly grilling the eels and then slowly steaming them, but the Hamamatsu style involves grilling them while dipping them in sauce to give them a fragrant finish, which really whets the appetite.

You can enjoy it however you like. For the final dish, pour some dashi over the eel and enjoy it as a light dish.

After enjoying the grilled eel on rice, add some condiments to add flavor. Finally, pour the elegant bonito broth from the teapot over the eel to make eel chazuke. Enjoy it however you like.

Hamamatsu style, thoroughly grilled over binchotan charcoal. "Shirayaki" with a distinctive aroma

The white-grilled eel is finished plumply by coating it with sake while grilling, and is a masterpiece that allows you to directly experience the umami of the eel and the sweetness of its fat. Because it is simply grilled over charcoal, it has a prominent fragrant finish and is perfect as a sake snack. You will find yourself drinking cup after cup.

"Kimono Tempura" has a crunchy texture followed by a pleasant bitter taste.

The reason for the wide variety of liver dishes is that "we also offer mail-order services, so that liver that is not used can be sent to the restaurant." From classics such as grilled liver and liver soup to tempura and liver wasabi, there are also some unusual dishes.