Unagimae Etou

It's a new style of course meal, "Unagimae," where you can enjoy alcoholic beverages with seasonal ingredients and finish with Kansai-style grilled eel. The seasonal flavors are added to the special feeling of eating eel, offering the best of both Japanese cuisine and eel cuisine! The photo shows the latter half of the course.

The first half of the course offers a monthly changing Hassun (assorted appetizers). Using around 20 kinds of ingredients full of seasonal flavor, it includes around 12 items, allowing you to savor seasonal delicacies from the mountains and the sea. The chef presents diverse delicacies using the authentic Japanese cuisine techniques he cultivated at Japanese Cuisine Etou. The actual product may vary from the photo shown.

In the latter half of the course, you can enjoy Jiyaki eel (Kansai-style grilled eel) and rice with different flavors. 400 grams of thick domestic eel (for 2 persons) is grilled over charcoal in the Kansai style. Both shiroyaki (grilled without seasonings) and kabayaki (grilled with soy sauce) are delicious, with crispy skin and fluffy flesh!

This course allows you to enjoy sake with a seasonal hassun (a small appetizer) and finish with a Kansai-style grilled eel, a new treat called "unagi-mae". The special feeling of eating eel is enhanced by the seasonal flavors, allowing you to enjoy both the essence of Japanese cuisine and eel cuisine! The photo shows a dish from the second half of the course.

The first half of the course features a monthly special dish. Using around 20 types of seasonal ingredients, the restaurant offers around 12 dishes that allow you to appreciate the seasonal bounty of the land and sea. A variety of delicious dishes are served using the authentic Japanese cuisine techniques cultivated at [Japanese Cuisine Eto]. The photo is for illustrative purposes only.

･The pride of Unagimae Eto is the luxurious hassun (a dish with a variety of ingredients) with seasonal vegetables boiled in soy sauce, simmered dishes, fried dishes, vinegared dishes, seafood dishes, and delicacies. The five flavors, hot and cold, and other ingredients are skillfully mixed and adjusted to incorporate the poetry of the season into one dish.

The second half of the course is a variety of flavors of grilled eel and rice for the final course. Using 400g or more (2 servings) of thick domestic eel, the white-grilled and kabayaki eels are grilled over a bold Kansai-style charcoal fire, with crispy skin and fluffy meat for a delicious taste!

Depending on availability, you can also enjoy rare wild eels from Ine, Kyoto. 1 portion is about 50-100g, 100g/9,000 yen and up *Details will be provided at the store.

We offer real wasabi, seaweed salt, Japanese pepper soy sauce pickles, egg yolk soy sauce pickles, chopped green onions, and crushed seaweed. We recommend changing the flavor of the Shirayaki with seaweed salt, real wasabi, and Japanese pepper soy sauce pickles.

The final dish is freshly steamed Koshihikari rice from Tokamachi. [Japanese Cuisine Eto] The restaurant offers a separate serving of their signature No. 1 dashi (Uonuma water, Hokkaido kelp, and Makurazaki bonito flakes), which they have been proud of since ancient times, so you can enjoy dashi chazuke.

A specialty that combines monaka wafers made at a long-established store in Kamata with homemade ice cream. Chopped Japanese peppercorns are kneaded into the milk ice cream, creating an excellent flavor accent. Adding eel sauce halfway through to change the flavor is also popular!