Sendai Unagi Taketei Main Branch
As a way to work around rising ingredient costs, the concept behind this presentation-stand course (dai-no-mono) is 'new value.' When eel prices…
Serves 1 · ¥350
Cook time 2 hr
Izu Nagaoka Onsen, Kameya Keian
This additional hearty course is a fried dish. For the early matsutake and wasabi fritter, since it is an August dish we used matsutake mushroom…
Shibuya Japanese Restaurant Aogaki
This is the fried course. For the eel tōji-age, I butterfly the eel, grill it plain without sauce, steam it, then finish it glazed with sweet soy…
¥600
Cook time 20 min
Sendai Unagi Taketei Main Branch
This is the grilled course. To evoke a June waterside scene, I styled the eel as cattail flower spikes. The cattail spike is also the origin of the…
Kanda - Hitachi Building Systems Kanda Club
Mixed with ground shrimp paste, lightly salted, with a touch of added umami.
From the theme of new-style eel cuisine, this is the grilled course. For the eel and beef, I paired eel and beef — which go well together — with…
Serves 1 · ¥1,050
Cook time 20 min
Ginza 1864
Karuizawa Present Resort Karuizawa
Takeharu Kadowaki
Azabu-Juban/Azabu Nagasaka Sarashina Main Store
Tatsumasa Yamamoto
This is the simmered dish. For the eel inro-ni: I cut the live eel into cylindrical sections, grill it, then run a needle in between the flesh and…
Makuhari Hotel The Manhattan Japanese Restaurant Origin
This is the steamed course. We made it eel steamed in soy milk and amazake, a sweet fermented rice drink. Eel is in season in winter, but in recent…
The simmered dish is tortoiseshell tofu (bekko tofu). It is called that because the char marks on the grilled tofu resemble tortoiseshell. The tofu…
The New Okura, Yokohama
Toru Kato
For the zunda stone-wall taro: Ishikawa taro (a small-taro variety) is peeled, parboiled, cut into small dice, and simmered to absorb an all-purpose…
Akasaka Shozan
This is the grilled course. For the Hitachi beef, miso-pepper grilled, I used pepper based on the Edo-period custom of eating pepper rice in winter…
Sendai Unagi Taketei Main Branch
For the rice course, I made a luxurious dish using three toppings: eel, sea urchin, and salmon roe.
Nihonbashi and Nihonbashi Izumoya
These are three kinds of grilled eel: yamabuki-yaki, potato salad style, and katsu sandwich style. For the eel yamabuki-yaki, a soft, bain-marie-set…
Japanese restaurant "Shinbashi Kanetanaka"
Noboru Matsumoto
Eel hot pot is usually made Yanagawa-style, but a plain, mild version simmered close to a clear softshell-turtle broth is delicious too, so for the…
Ise-sada Main Store
My restaurant is an eel specialty shop, but I've always felt it would be a waste to use the charcoal grill stand only for grilling eel, so I'd like…
Serves 1 · ¥1,000
Cook time 30 min
Nishiazabu Sushi Ichi
Yoichi Sato
A signature menu item conceived based on the chef's hometown.
Ome, Kanpo no Yado Ome
This is the grilled course's eel yawata-maki (rolled with burdock). I thought the burdock's texture would be better fine, so I split it thinner…
Wakakomakai KKR Hotel Tokyo
For the ayu dengaku fried in a coarse rice-flour coating (shinbiki-ko), remove the scales and gills from the ayu, cut in from the back to remove the…
For the grilled dish, the eel ichimatsu: burdock and carrot are cut into thick strips and sautéed kinpira-style with a sweet-savory seasoning, then…
Nihonbashi and Nihonbashi Izumoya
For the grilled course, I wanted to use shogi (Japanese chess) — much talked about these days — as the motif, but it proved too difficult, so I…
JX Group Roppongi Club
The takiawase is mi-gaeshi eel. Starting from the neck, I turn the eel's flesh inside out along the bone. Before that, I make sure to remove the…
Showing 24 of 103
