Unagi Nishihara

We only source domestic eel, using the finest five-piece size known for its deliciousness. The eel is prepared fresh upon order and grilled using the meticulous Koi-ichi method, which is a traditional...Read more Kanto style. [What is Koi-ichi? Normally, the tail and head are skewered together, but here we grill each piece separately. This increases the surface area for the sauce, resulting in a fluffy texture.] Additionally, steaming is fundamental in the Kanto style. To achieve a tender skin and flesh, we require about 30 minutes (reservations allow us to prepare it for your desired time). "Everything is to ensure you enjoy the best eel..." Please savor the dishes crafted with the chef's heartfelt dedication.
Kanto style. [What is Koi-ichi? Normally, the tail and head are skewered together, but here we grill each piece separately. This increases the surface area for the sauce, resulting in a fluffy texture.] Additionally, steaming is fundamental in the Kanto style. To achieve a tender skin and flesh, we require about 30 minutes (reservations allow us to prepare it for your desired time). "Everything is to ensure you enjoy the best eel..." Please savor the dishes crafted with the chef's heartfelt dedication.