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Eel deep-fried with an okara crust, eel deep-fried with koshiabura, baby corn parent-and-child fritter

For the eel u-no-hana-age, the eel is fine-scored, wrapped in soybean pulp, coated with mashed potato, and deep-fried. For the eel koshiabura-age…

Eel, nabe-style; eel wrapped in daikon, hosho-style

In place of the soup course is eel hosho-maki, in season from late autumn into early winter. First, the eel is cut into rounds, grilled plain, then…

Eel Simmered with Sansho Pepper

For eel simmered with sansho pepper: cut the eel into rounds and grill it plain, without sauce, then remove the center bone. Line a pot with kelp…

Eel two-style grill, wrapped in a magnolia leaf

When it comes to Narita's specialties, freshwater-fish dishes come to mind, led by eel, carp, and loach; with local production for local consumption…

Hiryozu, Eel with Burdock Stuffed Inside

This is the simmered course. For the eel with burdock stuffed inside, the eel is cut into pieces about 1 1/4 inches (3 cm) long and grilled. After it…

Summer vegetables and eel simmered Arima-style with sansho pepper

As for the simmered course's eel Arima-ni, after the eel is grilled, while it's still hot I push the bones up from the bottom toward the top and pull…

Spiny lobster colorful deep-fry, turban shell and grated cucumber salad, eel grilled with sansho pepper, and more

For the spiny lobster colorful deep-fry, the spiny lobster is simmered in sake, removed, coated with three colors of bell pepper, deep-fried, and…

Eel wrapped in daikon and simmered, buckwheat dumpling with five-color rice puffs

This is a simmered course. For the unagi hōsho-ni, the eel is prepared grilled and basted, then wrapped in tenderized daikon and steamed until both…

Eel yawata-maki, baby abalone simmered with green peas

The simmered course is eel yawata-maki. Normally an "eel roll" wraps the eel in egg, but this time I wrapped the egg in eel instead. Two skewers are…

Eel rice, pickles

The meal course is unagi-meshi. It is steamed once in a bamboo steamer, then brushed with a thick soy-based eel glaze before serving. Normally I…

Chilled Eel and White Eggplant

This is a chilled simmered dish. For "Chilled Eel and White Eggplant," I finished the eel using the same method sushi restaurants use for simmered…

• Serves 1 · ¥800

• Cook time 30 min

Eel Inro-Zushi

This is the in-between course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Eel Inro-Zushi" is my attempt to adapt inro-zushi — a style…

• Serves 1 · ¥520

• Cook time 20 min

Eel and Fresh-Greenery Tofu in a Soy Milk Broth

I work at a restaurant whose main offering is sushi, so I don't often get the chance to work with eel, but I'd like to introduce a dish from among…

• Serves 1 · ¥680

• Cook time 45 min

Eel and Winter Melon, Hakata-Style

This is the simmered dish for new-style eel cuisine. "Eel and Winter Melon, Hakata-Style" was inspired by gisei-dofu (mock tofu), with eel folded…

• Serves 10 · ¥4,500

• Cook time 1 hr

Red Wine-Braised Eel in Aspic

At the restaurant where I work, we're used to handling freshwater fish, so I felt this theme, "Shin Unagi-ryori" (new-style eel cuisine), was…

• Serves 1 · ¥4,500

• Cook time 1 hr

Toji-Style Yuba-Wrapped Deep-Fried Eel

This is the fried course for the theme "Shin Unagi-ryori" (new-style eel cuisine). "Toji-Style Yuba-Wrapped Deep-Fried Eel" takes sauce-grilled eel…

• Serves 1 · ¥1,500

• Cook time 40 min

Eel and Vegetables with Yuzu-Kosho Sauce

This is the warm dish for the theme "Shin Unagi-ryori" (new-style eel cuisine). For "Eel and Vegetables with Yuzu-Kosho Sauce," I took on the…

• Serves 1 · ¥490

• Cook time 1 hr

Eel with Spicy Tomato Sauce

This is the grilled course, from the new-style eel cuisine theme. For "Eel with Spicy Tomato Sauce," I took a hint from the Italian salsa pomodoro…

• Serves 1 · ¥520

• Cook time 40 min

Eel Hakata-Style, Eel and Mountain Yam Griddle Cake, Eel with Curry Miso

These are three sake-pairing dishes for new-style eel cuisine. For "Eel Hakata-Style," I personally love the combination of narazuke (sake-lees…

• Serves 1 · ¥1,800

• Cook time 40 min

Eel and Avocado, Checkerboard-Fried

Nearly 80% of the guests at my workplace come from overseas. Guests rarely ask us for eel, but I came up with four eel dishes that feel distinctly…

• Serves 1 · ¥450

• Cook time 15 min

Eel Tree-Ring Roll

Under the theme of new-style eel cuisine, I came up with four eel dishes that feel distinctly Japanese while also being new. We're also often asked…

• Serves 1 · ¥800

• Cook time 1 hr

Eel and Summer-Vegetable Aspic

The inn where I work is a hot-spring ryokan founded in Meiji 23 (1890), and nearly 80% of our guests come from overseas. Guests rarely ask us for…

• Serves 1 · ¥750

• Cook time 3 hr

Eel and Cucumber, Hakata-Style Pressed

From the theme of the technique of cold cuisine, this is a vinegared dish. For the eel and cucumber Hakata-style press, I took 'uzaku'—normally a…

• Serves 1 · ¥419

• Cook time 40 min

Soba Sushi

This is a summer heat-relief meal. Since it's summer, the soba sushi brings together eel and crab arranged in an ichimatsu (checkerboard) pattern…

• Serves 1 · ¥800

• Cook time 30 min