Kanda Unomaru

[Conger Eel] has been loved as their specialty menu since they were established. Conger eel is seasoned in different ways according to the seasons. In summer, it is tenderly simmered with the natural salt from Wajima. In winter, it is served with a special mild sweet flavored sauce.

Stocked from different production sites, depending on the season. From May to September, they offer [red sea urchin] from Saga prefecture, with a rich savory taste and an exquisite bitter flavor. In other months, they use [sea urchin] from Hokkaido, with a simple and sweet  taste.

Red tuna is carefully sliced and marinated with a special sauce for 12 hours. This dish is well-calculated to create the exquisite combination that spreads in your mouth, with the original savory taste of red tuna, and an extra flavor from the marinating process. 

Since the restaurant first opened, the beloved signature dish, conger eel, is served with different seasonings depending on the season. In summer, it is boiled until soft and then sprinkled with Wajima natural salt, and in winter, it is served with a sweet special sauce.

This is a special dish that changes its supplier every season. From May to September, they use "red sea urchin" from Saga Prefecture, which has a rich flavor with just the right amount of bitterness and umami, and at other times they use "sea urchin" from Hokkaido, which has a sweet and simple taste.

"Akami-zuke" is made by marinating the red meat of tuna that has been caught in a special sauce for 12 hours. The umami of the tuna soaked in the sauce and the taste of the red meat itself are mixed together in the mouth in just the right amount. It is a dish that has been carefully calculated.