Specials

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  Hitsumabushi jyo (1 whole fish used)

  4980 yen(Tax included)

  Carefully selected Japanese eel is grilled carefully using a unique method over binchotan charcoal.Rather than following the traditional Kansai or Kanto styles of eel cuisine, Ichiyo created his own unique method.The eels used are carefully selected from Shizuoka every morning for their size and fat content, which is best suited for Hitsumabushi, and are transformed by our skilled craftsmen into the finest Hitsumabushi.

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  1/10

  

  Hitsumabushi jyo (1 whole fish used)

  4980 yen(Tax included)

  Carefully selected Japanese eel is grilled carefully using a unique method over binchotan charcoal.Rather than following the traditional Kansai or Kanto styles of eel cuisine, Ichiyo created his own unique method.The eels used are carefully selected from Shizuoka every morning for their size and fat content, which is best suited for Hitsumabushi, and are transformed by our skilled craftsmen into the finest Hitsumabushi.

• 

  Hitsumabushi with liver (1 fish used)

  5880 yen(Tax included)

  Eel liver is a rare part that can only be taken from one fish.The liver has a rich flavor, slight bitterness, and chewy texture that is unique to it.This is a luxurious hitsumabushi dish made with a generous amount of the exquisite delicacy, grilled liver.

  Read more
  1/10

  

  Hitsumabushi with liver (1 fish used)

  5880 yen(Tax included)

  Eel liver is a rare part that can only be taken from one fish.The liver has a rich flavor, slight bitterness, and chewy texture that is unique to it.This is a luxurious hitsumabushi dish made with a generous amount of the exquisite delicacy, grilled liver.

• 

  Aichi Prefecture's pride and joy, "Nagoya cuisine" - "Hitsumabushi" is something you should try at least once

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  First, serve the rice in a bowl and eat it as is.Next, customers can add condiments according to their preference, and finally pour the fragrant broth over the rice to enjoy it as ochazuke.

  Read more
  1/10

  

  Aichi Prefecture's pride and joy, "Nagoya cuisine" - "Hitsumabushi" is something you should try at least once

  -

  First, serve the rice in a bowl and eat it as is.Next, customers can add condiments according to their preference, and finally pour the fragrant broth over the rice to enjoy it as ochazuke.